Slow-Roasted Leg of Lamb (Gigot de Sept Heures)
Uncooked lean and trimmed lamb leg(s)
5 pound(s), bone-in
10 medium clove(s), (separated from the head but not peeled)
1 Tbsp, minced
1 Tbsp, minced
1 Tbsp, stemmed
Fat-free reduced sodium chicken broth
- 1. Position rack in center of oven and preheat oven to 300°F.
- 2. Spray a large, flame-safe roasting pan or broiler pan with cooking spray; set over medium heat. Brown lamb on all sides, turning occasionally, about 15 minutes. Transfer to a large cutting board.
- 3. Stir garlic, rosemary, sage, thyme and bay leaves in pan until fragrant. Pour in broth and water; bring to a simmer, scraping up any browned bits.
- 4. Return lamb to pan, meaty side facing up. Turn off heat. Cover pan tightly with aluminum foil (or use cover if your roasting pan has one). Set pan in oven and roast 4 hours, basting with pan juices once an hour.
- 5. Reduce oven’s heat to 275°F. Uncover pan. Remove garlic cloves; reserve in a small bowl covered in refrigerator (for pilaf recipe later in the week). Continue roasting lamb another 3 hours, basting with pan juices every 15 minutes or so.
- 6. Transfer lamb to a cutting board. The meat will be quite tender, almost falling apart. Use two large spatulas to help you move meat, setting roasting pan as close to cutting board as possible. Chop meat off bone into small pieces. Discard herbs and bone. Serving size: 4 oz cooked lamb meat.