7 Hour Lamb

7 Hour Lamb

7 Hour Lamb

There are many versions of this in France, a classic dish that is often served on Easter Sunday. This is my “Lots to do today+Dinner party+No time to slave away in the kitchen” version. You will impress your guests as they dig in with a spoon and they will think you did spend your day cooking!


1 leg of lamb

Keep the bone in but have just enough cut off so that it fits in your dutch oven. Oval ones work best.

10 garlic cloves

6 tomatoes

3-4 onions

1- 1/2 cups of beef bouillon

Beer or red wine to cover leg of lamb

I use a Belgian Abbey beer, Leffe Blond

Herbes de provence

(savory, marjoram, rosemary, thyme, oregano)

Espelette pepper (Basque chili pepper)

Salt and pepper to taste


  1. Brown well the leg of lamb on both sides in the dutch oven with a little oil or butter. Throw in whole garlic cloves and let them brown a little.
  2. Cut onions into 6-8 parts and brown in another frying pan.
  3. Cut tomatoes into 4ths then add the onions and tomatoes to the lamb.
  4. Add herbes, peppers, beef bouillon and then add beer or wine to just barely cover the lamb.
  5. Bring this to a simmer and keep it at a very low simmer for 7 hours.
  6. Be careful not to let boil strongly as this will toughen the lamb.
  7. Half way through, carefully turn the leg over with 2 large spatulas or very large spoons.
  8. 30 minutes (or earlier) before you are ready to serve, if there is too much liquid in the pot, raise the heat to reduce this to a nice thick saucy consistence. Taste and add salt and pepper if needed.
  9. Carefully lift the lamb out, keeping it on one piece, and place into a serving plate, deep enough to hold the sauce and vegetables. Serve with large spoon.
  10. I serve this with couscous/semolina in a separate dish.

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