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    Home >> French

    French Style Herbed Slow Cooked Leg of Lamb

    Published: January 17, 2016 • Modified: February 22, 2022 • by Author: Analida • Word count:692 words. • About 4 minutes to read this article.

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    Slow cooked in a dutch oven for a tender and succulent herbed French style boneless leg of lamb. | ethnicspoon.com

    Roasted leg of lamb is the ultimate comfort food. I'm dreaming of juicy leg of lamb, which brings me to this post. Sometimes the best gifts are the simple ones. No bells and whistles, glossy pages, or shiny anything. There is definitely beauty in simplicity. No, I didn't get a leg of lamb for Christmas. I am talking about a cookbook with some delicious yet simple recipes.

     

    a herbed leg of lamb in a red dutch oven with a fork and spoon on a napkin on the left

    Jump to:
    • How to cook a leg of lamb
    • Lamb history
    • French Style Herbed Slow Cooked Leg of Lamb Recipe

    The book was a gift from my friend Helene's parents. The recipes are for a leisurely Sunday family dinner. It looks like a school notebook. The font imitates cursive script with charming pen and ink drawings. It's a treasure.

    OK, no need to keep you in suspense any longer. Herbed slow cooked leg of lamb is my own version of a recipe from this book. This is a hearty Provencal dish, perfect for a the cold winter nights. The roasted lamb recipe is accompanied by cannellini beans seasoned a bit like the delicious cassoulet you can find on my blog.

    a French leg of lamb in a dutch oven closeup

    Lamb is better than beef, in my opinion. I absolutely love leg of lamb. It's a shame that it is not as popular in the U.S. I really don't understand why. Two summers ago we traveled through Ireland. I certainly got my fill. I also noticed something interesting. The animals eat grass! Yes, grass, like nature intended. Needless to say, the taste was amazing.  We discovered that sheep are marked with a color: red or blue. These markings allow for quick identification among farmers.

    How to cook a leg of lamb

    The bouquet garni (garnished bouquet) is important. It's a mixture of herbs placed in a cheese cloth, tied with twine and dropped into the cooking pot. A bouquet garni is typical in French cooking. There is really no set recipe for a bouquet garni.  The most common herbs are: parsley, basil, rosemary, and tarragon.

    You'll get the best results from a dutch oven. For the seasonings, "less is more" as the old adage goes. It only takes a few herbs and you'll have a wonderful and aromatic flavor.

    Lamb history

    So, here's a little bit of "lamb history" just for ewe, I mean you! Sheep were one of the first animals to be domesticated. This was roughly nine to eleven thousand years ago. Sheep proved to be a profitable animal to herd. It provided wool for clothing or trading, milk, cheese (as a by product of milk), and meat. Ancient civilizations including Sumerians, Babylonians, and the Persians relied on sheep for trade and self sufficiency. Sheep were instrumental in the development of the Greek civilization. Feta, anybody?

     

    Looking for more recipes?  
    Sign up for my free recipe newsletter to get new recipes in your inbox each week!  You can also find me sharing more inspiration in Pinterest and Facebook

    Simple an delicious French herbed slow roasted leg of lamb. | ethnicspoon.com
    5 from 1 vote
    Print

    French Style Herbed Slow Cooked Leg of Lamb Recipe

    Slow cooked in a dutch oven for a tender and succulent herbed French style boneless leg of lamb.

    Course Main dish
    Cuisine French
    Keyword dutch oven cooking, holiday recipe, leg of lamb, slow cook
    Prep Time 15 minutes
    Cook Time 1 hour
    Total Time 1 hour 15 minutes
    Servings: Change to adjust-> 6
    Calories 224 kcal
    Author Analida Braeger

    Ingredients

    • 2 lb leg of lamb
    • 2 tsp salt
    • 6 sprigs thyme fresh
    • 4 sprigs curly parsley
    • 3 garlic cloves sliced
    • 2 cups beef stock
    • 1 clove

    For the cannelini beans

    • 15 oz cannellini beans drained and rinsed
    • 2 slices bacon cut into pieces
    • 1 onion diced
    • 1 stalk celery diced
    • 1 garlic clove minced
    • 1 cup vegetable stock
    • 1 Tbsp tomato paste
    • 1 bay leaf
    • 1 clove
    • ¼ tsp pepper
    • ¼ tsp allspice

    Instructions

    1. To make the cannellini beans: In a saucepan saute onion, ,bacon and garlic until translucent. Add the beans, vegetable stock, and tomato paste. Stir well and bring to a boil. Add the bay leaf and the rest of the ingredients.
    2. Cover and cook on low for about 1 hour.
    3. To make the lamb: Make multiple slits in the lamb and insert pieces of garlic inside the slits. sprinkle with salt and pepper.
    4. With butcher twine, tie the sprigs of thyme and parsley together; this will be your bouquet garni.
    5. Heat oil in a Dutch oven and quickly brown the lamb on all sides. Turn down the heat.
    6. Add the beef stock, and the rest of the ingredients.
    7. Turn down the heat to medium and cook for about one hour, basting regularly.
    8. Serve with the beans and a side salad.
    Nutrition Facts
    French Style Herbed Slow Cooked Leg of Lamb Recipe
    Amount Per Serving
    Calories 224 Calories from Fat 63
    % Daily Value*
    Fat 7g11%
    Saturated Fat 2g13%
    Cholesterol 65mg22%
    Sodium 1377mg60%
    Potassium 494mg14%
    Carbohydrates 14g5%
    Fiber 3g13%
    Sugar 1g1%
    Protein 26g52%
    Vitamin A 260IU5%
    Vitamin C 3.9mg5%
    Calcium 64mg6%
    Iron 3.8mg21%
    * Percent Daily Values are based on a 2000 calorie diet.
    Slow cooked in a dutch oven for a tender and succulent herbed French style boneless leg of lamb. | ethnicspoon.com
    Slow cooked in a dutch oven for a tender and succulent herbed French style boneless leg of lamb. | ethnicspoon.com

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    Reader Interactions

    Comments

    1. Kristen @A Mind Full MOm

      January 18, 2016 at 4:15 pm

      THis is not something I make often--I am now reminded of how easy and delicious it is! Thanks, Analida.

      Reply
      • Analida

        January 19, 2016 at 7:53 pm

        It is so good, especially with the cold weather we are having. Great comfort food.

        Reply
    2. Beth (OMG! Yummy)

      November 17, 2016 at 11:19 am

      We love our big red pot and leg of lamb! Definitely going to try this - the weather is finally chilly - it's time to braise!

      Reply
      • Analida

        November 17, 2016 at 3:43 pm

        Hi Beth! Yes, it is time to braise. Let me know how you like my recipe. 🙂

        Reply
    3. Shirley Wood

      December 16, 2016 at 8:51 am

      Thank you for sharing with us at the Merry Monday party! Happy Christmas season to you.

      Reply
      • Analida

        December 18, 2016 at 7:38 pm

        Thanks Shirley! Happy Christmas season to you too.

        Reply
    4. Pammy

      April 20, 2018 at 1:52 pm

      5 stars
      “Beauty in simplicity”.” The best gifts are the simple ones’. I guess you taught me more than the usual food recipes today.

      Reply
      • Analida

        April 21, 2018 at 6:16 am

        Thanks, that is so kind of you. I always try to find something that my readers will find interesting.

        Reply

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    Analida profile pictureI have been researching and creating ethnic recipes for over 20 years. I love to share "mostly healthy" easy and affordable ethnic recipes using fresh ingredients, with a bit of culture and food history sprinkled in.... Read more-->

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