Ina Garten's 4-Hour Lamb | Barefoot Contessa | Food Network

Ina is joined by her friend, Barbara Liberman, who challenges her to recreate an incredible lamb dish from France. Served over her Provencal French Beans, Ina's 4-Hour lamb falls right off the bone for an incredibly delicious bite!
#InaGarten #BarefootContessa #FoodNetwork #Lamb #ProvencalFrenchBeans

Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.

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4-Hour Lamb
RECIPE COURTESY OF INA GARTEN
Yield: 6 servings

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

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.

Cook’s 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.

Copyright 2010 by Ina Garten. All rights reserved.

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Ina Garten's 4-Hour Lamb | Barefoot Contessa | Food Network

[OcciferDave]

Whenever I cook with Ina, I usually bust out my favorite long sleeve cashmere sweater. 😊

[guthrie]

Spending the day cooking and hanging out with Ina is on my bucket list.

We’ll make Jeffery a fabulous meal he won’t soon forget! ❤

[thickmadamm]

As usual Mrs. Ina Garten knocked it out of the park.
I will definitely be trying this recipe. It all looks so delicious 😋.
Thank you Mrs. Garten. ❤

[myintsein]

Ina we missing. you on TV food channel.Please🎉🎉🎉 come back your UK England aud are waiting for you.

[kathleenrestrepo]

Sent this to my hubby🥰 I need him to cook this for me ASAP.

[All-DayRecipes]

What a spectacular recipe! Ina Garten's 4-hour lamb looks absolutely divine. I loved the detailed way the recipe was explained and the dedication to each step. Congratulations on sharing this culinary masterpiece. I can't wait to try it at home! ❤❤😍😍

[kathleennorton]

Why didn't we find out how it compared to the French experience. We needed to hear a little more about how good it was.

[sandraspitaleri]

Excellent recipe! Ina is realy talented, all her recipes comes great!!

[Jani]

Mmm how I wish I could taste all this deliciousness!!! ❤

[yarilysvenereo]

I love the way u cook.
God bless u n your family too

[allentrice]

Got lamb?! 🐑 Quite imagine to be delicious! 😋

[djnoneofyourbusiness]

Day drinking and cooking with Ina? I would honestly love to do that 😩

[angelameredith]

Wow!! You made it seem easy!!! I love, love ! lamb.
Thank you Ina 🌹

[LaurieSzymanski]

Do you get the feeling that all of Ina's friends should be on Bravo starring in "The Extra Snooty Wives of East Hampton"? My friend is coming to dinner, she just finished her book My friend just got home from attending a wedding in Tuscany,

[davidsavage]

Sure looks great. I’ll know how chefs do it and what to expect next time I try lamb.

[NYKID]

I made this on Sunday.
It came out tender but overcooked.
Thank god I added onions and lemon, not enough flavors in her recipe.
I would never make this again!

[tommyt]

Everyone should also look for Jamie Oliver’s recipe for tender lamb shoulder. You roast it with dried chick peas, ras al hanout, preserved lemon for about 3-4 hours. I used a nice slab of brisket but a pot roast will probably be even better.

[gregorycharles]

Barbara and Ina no longer speak. This video hasn't aged well!

[pwwert]

I can believe they’re not wearing aprons. That is really stressing me out.

[rigger]

Ina I'd really like to see a pork leg or belly with crackling please.