Best 2 4 Hour Lamb Recipes

Searching for a mouthwatering, fall-off-the-bone lamb dish that's perfect for special occasions or casual gatherings? Look no further than our comprehensive guide to cooking "4-hour lamb". We'll take you on a culinary journey, exploring various methods, flavors, and techniques to create melt-in-your-mouth lamb dishes that will impress your family and friends. With our carefully curated selection of recipes, you'll discover the secrets to achieving tender, flavorful lamb that's cooked to perfection in just four hours. Let's embark on this delightful culinary adventure and uncover the art of making exceptional "4-hour lamb" dishes.

Here are our top 2 tried and tested recipes!

4 HOUR LAMB RECIPE

4 Hour Lamb Recipe image

Provided by jadedrosie

Number Of Ingredients 10

Ingredients

Ingredients
1 (6 to 7-pound) leg of lamb (see note)
Good olive oil
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
1 (750-ml) bottle dry white wine
2 heads of garlic, broken apart but not peeled
15 large sprigs fresh rosemary
15 large sprigs fresh thyme
6 bay leaves

Steps:

Directions Preheat the oven to 300 degrees F. Rub the lamb all over with olive oil and season all over with salt and pepper. Heat a very large Dutch oven such as Le Creuset over medium-high heat until its hot. Add the lamb and sear on all sides for about 12 minutes, until its browned all over. Remove the lamb to a plate. Add the wine and 2 cups of water to the pan and cook for a minute or two, scraping up all the brown bits in the bottom. Add the garlic, rosemary, thyme, and bay leaves and the lamb on top. Place the lid on the pot and bake in the oven for 4 hours, basting occasionally. (If you dont have a lid, you can cover it tightly with 2 layers of aluminum foil.) After 4 hours, the lamb should be incredibly tender and falling off the bone. Remove the lamb to a plate, cover it tightly with foil and allow it to rest. Strain the sauce into a saucepan and bring to a boil. Lower the heat and simmer for 10 minutes to reduce. The lamb will be too tender to slice; serve it warm with spoons and the sauce. Notes Note: Before you buy the lamb, measure the diameter of your pot. If the lamb is longer than your pot, ask the butcher to cut off the shank end of the lamb and cook both pieces together in the same pot.

LAMB ROAST (4 HOUR) BY INA GARTEN

LAMB ROAST (4 HOUR) BY INA GARTEN image

Categories Lamb Roast Dinner

Yield 6 people

Number Of Ingredients 9

Ingredients

1 (6 to 7-pound) leg of lamb - tied (see note)
Good olive oil
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
1 (750-ml) bottle dry white wine
2 heads of garlic, broken apart but not peeled
15 large sprigs fresh rosemary
15 large sprigs fresh thyme
6 bay leaves

Steps:

Preheat the oven to 300 degrees F. Rub the lamb all over with olive oil and season all over with salt and pepper. Heat a very large Dutch oven such as Le Creuset over medium-high heat until its hot. Add the lamb and sear on all sides for about 12 minutes, until its browned all over. Remove the lamb to a plate. Add the wine and 2 cups of water to the pan and cook for a minute or two, scraping up all the brown bits in the bottom. Add the garlic, rosemary, thyme, and bay leaves and the lamb on top. Place the lid on the pot and bake in the oven for 4 hours, basting occasionally. (If you dont have a lid, you can cover it tightly with 2 layers of aluminum foil.) After 4 hours, the lamb should be incredibly tender and falling off the bone. Remove the lamb to a plate, cover it tightly with foil and allow it to rest. Strain the sauce into a saucepan and bring to a boil. Lower the heat and simmer for 10 minutes to reduce. The lamb will be too tender to slice; serve it warm with spoons and the sauce.

Tips:

Choose the Right Cut of Lamb: Select a cut that is suitable for slow cooking, such as a leg of lamb, shoulder, or shank. These cuts have a good amount of connective tissue, which breaks down during cooking and makes the meat tender and flavorful.
Marinate the Lamb: Marinating the lamb helps to tenderize it and infuse it with flavor. You can use a variety of marinades, such as a simple mixture of olive oil, garlic, and herbs, or a more complex marinade with ingredients like yogurt, spices, and citrus juice.
Cook the Lamb Low and Slow: The key to fall-off-the-bone lamb is to cook it low and slow. This allows the connective tissue to break down and the meat to become tender. Depending on the cut of lamb and the cooking method, this can take anywhere from 4 to 8 hours.
Use a Variety of Cooking Methods: You can cook lamb in a variety of ways, including roasting, braising, and stewing. Each method produces a slightly different result, so choose the one that best suits your taste and the cut of lamb you are using.
Don't Overcook the Lamb: Overcooked lamb is tough and dry. To avoid this, use a meat thermometer to check the internal temperature of the lamb. The ideal internal temperature for lamb is 145°F (63°C) for medium-rare, 160°F (71°C) for medium, and 170°F (77°C) for well-done.

Conclusion:

With these tips in mind, you can create delicious and tender lamb dishes that will impress your family and friends. Whether you choose to roast, braise, or stew the lamb, be sure to cook it low and slow and don't overcook it. With a little patience, you can enjoy fall-off-the-bone lamb that is packed with flavor. So next time you're looking for a special meal, give one of these lamb recipes a try!