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  • Slow Lamb with Baked Provencal Tomatoes

Slow Lamb with Baked Provencal Tomatoes

Photo: Slow Lamb with Baked Provencal Tomatoes

TOTAL TIME: 4 hr 15 min
Prep: 15 min
Inactive Prep: --
Cook: 4 hr
 
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

  • For the lamb
  • 1 (2-pound) lamb leg on the bone
  • 3 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • 1 cup white wine
  • 1 head garlic, broken into unpeeled cloves
  • 3 bay leaves
  • 4 short sprigs fresh rosemary
  • 1 large bunch fresh thyme sprigs
    • For the tomatoes
    • 4 medium tomatoes
    • Kosher salt and freshly ground black pepper
    • 1 heaping tablespoon bread crumbs
    • 1 heaping tablespoon chopped fresh parsley
    • 1 clove garlic, minced
    • Olive oil, for drizzling
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    • Print Recipe

    Directions

    For the lamb:
    Preheat the oven to 300 degrees F.

    Rub the lamb with about half the olive oil and season generously with salt, and pepper. In an oven-proof casserole just large enough to hold the lamb, brown the meat on all sides on the stovetop. Deglaze with the white wine. Lay the garlic and herbs on and around the lamb. Drizzle with the remaining oil. Bake in the oven for 4 hours, turning once at half time. Remove from the oven and serve from the casserole with the juices spooned over. This is nice served with baked tomatoes and sauteed potato slices.

    For the tomatoes:
    Heat the oven to 400 degrees F.

    Cut the tomatoes in half at the waist. Lay them cut-side up in a baking dish, and season with salt, and pepper. Mix the bread crumbs, parsley, and garlic in a small bowl, and sprinkle evenly over the tops of the tomatoes, and then drizzle over a little olive oil. Bake the tomatoes until hot and slumping, about 20 minutes.

    For the plate:
    On a nice platter set the piece of lamb, line with the baked tomatoes, creating a glorious feast for the eyes in presentation.

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    4

    Newest Ratings and Reviews

    Read all 4 reviews

    • on February 01, 2013

      Flag

      I used a 3lb semi-boneless leg of lamb and it only took two hours to bake! We had dinner much earlier than anticipated. Luckily, I had checked at the two hour mark and caught the meat before it became too dry. I baked it in a Dutch oven with the lid on. My whole family thought the lamb was delicious and I would definitely make it again. My husband and I also liked the tomatoes, but my kids did not. I served with yellow rice along with the tomatoes, but next time I will replace the latter with green beans. Five stars for the lamb, three for the tomatoes, four stars overall.

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    • on May 20, 2012

      Flag

      When I looked at this recipe I was afraid it might be a little bland and boring. I don't find much bone-in meat in my area, so I had about 5 pounds of boneless leg of lamb that I needed a recipe for. I love French and I love Laura, so I figured I'd try it. It was a terrific surprise, it turned out great. In the past, when I've made leg of lamb there's always been a substantial portion that I've thrown away because one could barely chew it. Every bit of this lamb was tender and delicious. The tomatoes were a nice side dish. This is a keeper. Thanks, Laura. Btw, I used a dutch oven and kept the lid on the whole time. I think the wine would reduce out without a lid. For some reason, the rating system isn't working right now- I'd give this 5 stars.

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    • on November 15, 2011

      Flag

      This recipe looks great and we plan on making it for Thanksgiving. The recipe doesn't specify if it is covered or uncovered while cooking. Does anyone know?

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