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Slow Lamb with Baked Provencal Tomatoes

Laura Calder
Recipe courtesy Laura Calder
Show: French Food at Home Episode: The Slow Show

Photo: Slow Lamb with Baked Provencal Tomatoes

Rated: 4 stars out of 5Rate it!Read 3 reviews

TOTAL TIME:4 hr 15 min
Prep:15 min
Inactive Prep:--
Cook:4 hr 0 min
 
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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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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Newest Ratings and Reviews

Read all 3 reviews

  • 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?

    people found this review Helpful.
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  • on November 14, 2011

    Flag

    After watching "The Slow Show' episode, I decided to give this one a try. Since the butcher didn't have a 2 lbs lamb leg, I got a 4.7 lbs instead. My total roasting time was about 5 hours. It was very moist and meat falling off the bone, and my whole family raved about it. I forgot to up the amount of garlic and herbs, since I had more meat, so to my personally picky palate, it could have definitely use more garlic and herbs. Still a winner, and I love how I just prepare all this right after breakfast, and the rest of the day was an easy breeze.

    people found this review Helpful.
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