I made the lamb leg by slow roasting on four special occasions and it never disappointed. It is very easy to prepare and once it is in the oven you have five hours to prepare the toppings or sit down with a glass of full red wine. The best moment I always remember about this dish is Aries pull! It is so satisfying and gives me and the guests sheer pleasure just to see the meat fall from the bone. And the juice .. is just so rich, a little sticky and full of herbs and garlic flavors. This dish is simply pure paradise and I can guarantee that the center of your dinner will be the talk of the whole evening!
Let’s dig straight inside
I discovered the slow-roasting lamb market, also known as agneau de sept heures In French after I received one of the recipe books by Michelle Row Jr. that contained this recipe. After checking the amount of time it takes to make Michelle’s version (or rather a week just for the lamb marinade) I decided to make my own fancy version of the recipe but with similar bold flavors. Lamb is a meat full of flavors and does not need much to make it a spectacular dish. After checking out my faster, no-frills recipe, I was so pleased that I made it over and over again, and each time it stunned the guests. Let me show you my short version of agneau de sept heures.
What you need for this slow lamb market
- Lamb leg: You need a decent size of lamb for this recipe, and the leg with the bone inside brings a strong flavor to the dish.
- Red onions: The use of red onion not only gives a strong flavor to the lamb but also adds color.
- Garlic tuber: Garlic roasted in red wine is just so soft and perfect for the taste of the juice.
- Carrot: Root vegetables like carrots are perfect because it still retains its shape after 5 hours of cooking.
- Red wine: Go for a full-bodied red wine. This gives the lamb a deep flavor and creates a completely thick silky juice.
- Olive oil: It helps to burn the lamb to give a golden brown color.
- Thyme and rosemary: Both herbs are strong flavors that will fill the lamb and the kitchen with a great smell even after grilling.
- soy sauce: It helps balance the taste of the dish.
- Cloves and Cinnamon: These warming spices are perfect for a lamb dish.
How to make a slow-roasted lamb shank
My version of the slow-roasting lamb market is quite simple and requires ingredients that are easy to find in the pantry. Start marinating the lamb shank by making incisions in the fat areas. Slice a few cloves of garlic and push them into the cuts, along with the thyme and rosemary. Add a little salt and pepper, and rub it in the soy sauce and oil by a good massage. You can do this a day ahead if you prefer a longer time for the lamb marinade, otherwise you can burn the meat right away. The browning of the lamb shank helps to seal all the good flavors and gives it a lovely golden brown color before it enters the oven.
If you have a cast iron plate large enough to fit an entire leg of lamb you can use it. Otherwise use a roasting pan with high sides that will hold the liquid. Place the lamb in the middle of the roasting pan and cover with the red wine. Add the herbs, onions, vegetables, garlic clove and spices, and cover with a double layer of foil. This will help maintain lamb moisture during cooking. Now all you have to do is wait 5 hours for the meat to cook. Pour yourself a glass of full red wine and relax.
The red wine Yoss
After 5 hours of slow roasting most of the liquids from the wine would evaporate leaving a rich juice bursting with flavors. Remove the weeds and all you have to do is peel the meat from the bone and serve it. You do not need to make a sauce because the juice can be forced on the meat with its onion, carrot and roasted garlic. Serve it with your favorite potatoes and roasted root vegetables.
Another lamb recipe you can try if you liked slow-cooked lamb is the Herb Roast Lamb Market which is perfect if you prefer faster roasting time. The weed membrane keeps the lamb so moist and wonderfully herbaceous. If you enjoyed these recipes, be sure to add a comment below. It gives me great joy to read your comments. Also tag @halfacoco in your photo if you are making this recipe and share it on your social media. I would love to see it!
One whole leg of lamb, about 2.5 kg
2 red onions, sliced
1 tuber of garlic + 2 cloves of garlic, slices
1 large carrot, coarsely sliced
1 bottle of full-bodied red wine
2 tablespoons olive oil
5 Thyme branches
2 sprigs of rosemary
2 tablespoons light soy sauce
1/4 teaspoon ground cloves
1/2 teaspoon cinnamon
Sea salt and ground black pepper
- Preheat the oven to 250 C. Insert a knife next to the lamb’s fat and make incisions. Push the sliced garlic, thyme and rosemary into the slices. Drizzle with the olive oil and soy sauce and season with salt and pepper.
- Heat a pan with a heavy base and sear the lamb until browned on the outside.
- Place the lamb in a deep roasting pan. Sprinkle the onion and carrot around it and place the garlic tuber. Pour the wine over the lamb and sprinkle with the rest of the herbs, cloves and cinnamon.
- Cover the tray with a double layer of thick foil and place in the oven. Lower the heat to 170 degrees and roast for 5 hours.
- At the end the meat should fall easily from the bone when digging a fork inside. Remove the lamb from the oven and let rest for 15 minutes before serving.
Quantity per serving