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Ina Garten 4-Hour Lamb – Tender, Flavorful, and Fall-Off-the-Bone Delicious

Ina Garten 4-Hour Lamb recipe
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This dish features a bone-in leg of lamb that’s slow-roasted in the oven with aromatics like garlic, rosemary, and wine. The long, low-temperature roasting method allows the meat to gently break down, becoming incredibly tender, flavorful, and easy to shred or carve.

Ingredients

Scale

  • 1 (5–6 pound) bone-in leg of lamb, trimmed of excess fat

  • 2 tablespoons kosher salt

  • 1 tablespoon freshly ground black pepper

  • 6 cloves garlic, sliced

  • 4–5 sprigs fresh rosemary

  • 2 tablespoons olive oil

  • 2 cups dry white wine (like Sauvignon Blanc)

  • 2 cups chicken stock

  • 1 large onion, sliced

  • 2 carrots, peeled and sliced

  • 2 stalks of celery, sliced

Instructions

Step 1: Preheat the oven

Preheat your oven to 300°F (150°C).

Step 2: Season and prepare the lamb

Pat the lamb dry with paper towels. Season generously all over with kosher salt and pepper. Using a small knife, make small slits all over the lamb and insert garlic slices and rosemary sprigs into the cuts.

Step 3: Sear the lamb

In a large Dutch oven or heavy roasting pan, heat the olive oil over medium-high heat. Sear the lamb for about 4–5 minutes on each side, until well-browned.

Step 4: Add the vegetables and liquids

Remove the lamb and set aside. Add sliced onion, carrots, and celery to the pot and sauté for 5 minutes. Return the lamb on top of the vegetables. Pour in the white wine and chicken stock.

Step 5: Slow roast the lamb

Cover the pot tightly with a lid or aluminum foil. Transfer to the oven and roast for 4 hours, basting with pan juices occasionally. The lamb should be so tender that it pulls apart easily with a fork.

Step 6: Rest and serve

Remove the lamb from the oven and let it rest uncovered for about 15–20 minutes. Slice or shred, and serve with the pan juices spooned over the top.

Find it online: https://inagartencooks.com/ina-garten-4-hour-lamb/