Barefoot Contessa 4 Hour Lamb

Barefoot Contessa 4 Hour Lamb is made with a bone-in leg of lamb, dry white wine, garlic, rosemary, thyme, bay leaves, and olive oil. This recipe creates an ultra-tender, aromatic braised lamb dish. It takes about 4 hours and 30 minutes to prepare and serves 6.

Barefoot Contessa 4 Hour Lamb Ingredients

• One 6- to 7-pound leg of lamb (see Cook’s Note)
• Good olive oil
• 1 tablespoon kosher salt
• 2 teaspoons freshly ground black pepper
• One 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

How To Make Barefoot Contessa 4 Hour Lamb

1. Preheat the Oven: Set your oven to 300 degrees F.
2. Season and Sear the Lamb: Rub lamb with olive oil, salt, and pepper. Sear in a large Dutch oven over medium-high heat for 12 minutes until browned on all sides.
3. Deglaze the Pot: Remove lamb. Add wine and 2 cups of water to the pot, scraping up brown bits.
4. Add Aromatics: Add garlic, rosemary, thyme, and bay leaves. Return lamb to the pot.
5. Braise the Lamb: Cover with lid or foil and bake for 4 hours, basting occasionally.
6. Rest and Strain Sauce: Remove lamb and let rest covered with foil. Strain cooking liquid into a saucepan.
7. Reduce the Sauce: Boil strained liquid, then simmer for 10 minutes to thicken.
8. Serve: Pull lamb apart with spoons and serve with reduced sauce.

Recipe Tips

• Use a Large Dutch Oven: Make sure your pot can accommodate the size of the lamb.
• Don’t Peel the Garlic: Leaving the skins on adds flavor without burning the garlic.
• Baste Regularly: This keeps the lamb moist and flavorful.
• Strain the Sauce Well: This gives a silky finish without herb bits.
• Let the Lamb Rest: Resting helps lock in the juices for the most tender meat.

What To Serve With Lamb

This tender lamb pairs beautifully with creamy mashed potatoes, roasted root vegetables, or a crisp arugula salad. Serve with crusty bread to soak up the rich sauce and a glass of dry red or white wine.

How To Store Lamb

Refrigerate: Store leftovers in an airtight container for up to 4 days. Reheat gently with some sauce to keep it moist.
Freeze: Freeze in portions with sauce for up to 3 months. Thaw overnight and reheat covered in the oven.

Lamb Nutrition Facts

• Calories: 610
• Total Fat: 42g
• Saturated Fat: 17g
• Carbohydrates: 2g
• Sugar: 0g
• Protein: 52g
• Sodium: 690mg

FAQs

Can I use boneless lamb instead?
Yes, but bone-in adds more flavor and richness to the dish.

What if I don’t have fresh herbs?
Use dried herbs in smaller quantities (about 1/3 as much), but fresh is recommended for the best flavor.

Do I need to peel the garlic?
No, the skins help prevent burning and infuse the sauce with a mellow flavor.

What wine should I use?
A dry white wine like Sauvignon Blanc or Pinot Grigio works well.

Can this be made a day ahead?
Yes, it actually tastes better the next day. Store and reheat gently with the sauce.

Try More Recipes:

• Barefoot Contessa Slow Roasted Spiced Pork
• Barefoot Contessa Slow-roasted Filet Of Beef With Basil Parmesan Mayonnaise
• Barefoot Contessa Warm French Lentils