📝 About This Recipe
This legendary French classic is the ultimate expression of patience in the kitchen, resulting in lamb so succulent it can be eaten with a spoon. Traditionally braised for a full seven hours, the meat undergoes a magical transformation, absorbing the aromatics of garlic, white wine, and root vegetables until it reaches a melt-in-the-mouth consistency. It is a rustic yet sophisticated masterpiece that fills the home with an intoxicating aroma, making it the perfect centerpiece for a long, leisurely Sunday lunch.
🥗 Ingredients
The Lamb
- 5-6 lbs Leg of Lamb (bone-in, high quality)
- 3 tablespoons Duck fat or Olive oil (for searing)
- 2 tablespoons Kosher salt (to taste)
- 1 tablespoon Black pepper (freshly cracked)
Aromatics and Braising Liquid
- 3 large Carrots (peeled and cut into thick rounds)
- 2 medium Yellow onions (peeled and quartered)
- 20 cloves Garlic (whole, peeled)
- 2 cups Dry white wine (such as Sauvignon Blanc)
- 3 cups Veal or Beef stock (high-quality unsalted)
- 1 piece Bouquet Garni (thyme, rosemary, bay leaf, and parsley tied together)
- 1 tablespoon Tomato paste
- 4 ounces Pork belly or thick-cut bacon (diced into lardons)
The Seal (Lute)
- 1 cup All-purpose flour (mixed with water to create a paste)
👨🍳 Instructions
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1
Preheat your oven to 250°F (120°C). This low and slow temperature is crucial for the connective tissue to break down without drying out the meat.
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2
Pat the lamb leg thoroughly dry with paper towels. Season aggressively with salt and pepper on all sides, ensuring the seasoning is rubbed into any crevices.
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3
In a large, heavy-bottomed Dutch oven (large enough to fit the lamb snugly), heat the duck fat or olive oil over medium-high heat. Sear the lamb on all sides until deeply browned and caramelized, about 12-15 minutes total. Remove the lamb and set aside.
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4
In the same pot, add the diced pork belly or bacon. Cook until the fat has rendered and it begins to crisp.
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5
Add the onions, carrots, and whole garlic cloves to the pot. Sauté for 5-7 minutes until the vegetables begin to soften and take on a golden color.
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6
Stir in the tomato paste and cook for 2 minutes to caramelize the sugars. Deglaze the pot with the white wine, scraping up all the brown bits (fond) from the bottom.
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7
Return the lamb leg to the pot. Pour in the stock until the liquid reaches about halfway up the side of the meat. Nestled the bouquet garni into the liquid.
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8
Create the 'lute' by mixing flour and a splash of water into a thick, playdough-like paste. Roll it into a long rope and press it around the rim of the pot.
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9
Press the lid firmly onto the flour paste to create a hermetic seal. This prevents any steam from escaping, ensuring the lamb stays incredibly moist.
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10
Place the pot in the oven and bake for 7 hours. Resist the urge to open the pot; the seal must remain intact.
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11
After 7 hours, remove the pot from the oven. Carefully crack the hardened flour seal with a knife and lift the lid. The aroma will be magnificent.
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12
Carefully lift the lamb (it may fall apart) onto a serving platter. Strain the cooking liquid into a saucepan, skimming off excess fat. Boil the liquid for 10 minutes to reduce it to a silky, concentrated jus.
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13
Pour the reduced sauce over the lamb and serve with the softened garlic cloves and carrots.
💡 Chef's Tips
If you don't want to use the flour paste seal, use two layers of heavy-duty foil before putting the lid on to create a tight fit. Always use a bone-in leg; the marrow adds incredible depth and body to the sauce during the long braise. Don't be afraid of the garlic; after 7 hours, the cloves turn into a sweet, mild paste that is delicious spread on bread. If the sauce is too thin after reducing, whisk in a small knob of cold butter (monter au beurre) for extra shine and richness. This dish is even better the next day, as the flavors continue to develop in the refrigerator.
🍽️ Serving Suggestions
Serve with a buttery potato purée or 'Pommes Mousseline' to soak up the rich jus. A side of honey-glazed roasted parsnips or braised leeks complements the sweetness of the lamb. Pair with a full-bodied red wine from the Rhône Valley, such as a Gigondas or Châteauneuf-du-Pape. Provide a crusty baguette to ensure not a single drop of the seven-hour sauce is wasted. A simple green salad with a sharp vinaigrette helps cut through the richness of the meat.