Lamb is, in my opinion, an underrated meat. Its unique flavor needs little extra seasoning, it’s quite easy to prepare, it makes a great presentation, and it’s nutritionally dense.
This week’s recipe is for a boneless leg of lamb. “En cocotte” is essentially the fancy French term for “in a covered pot” such as a Dutch oven. You’re going to let the lamb fat and juices combine with two simple aromatics to do all the work producing a juicy, succulent lamb roast. The recipe is almost completely hands off, though you will need to budget 1-2 hours cooking time, plus a 15 minute rest.
If you’re looking for a high-protein dish, this is it. 1/2 lb. contains 69g protein, and the dish is very low sodium so you won’t bloat the next day.
Lamb en cocotte
Ingredients
- 1 (4-5 lb.) boneless leg of lamb
- 2 tbsp. olive oil
- 8 garlic cloves, peeled and sliced thin
- 3 springs fresh rosemary, or 2 tbsp. dried rosemary
- salt and pepper to taste
Equipment
- Dutch oven, at least 6 qt. with lid
- aluminum foil
- meat thermometer
Instructions
- Adjust oven rack to middle position and preheat to 275F
- Put Dutch oven on stove and heat oil on medium until shimmering.
- Brown the lamb on all sides. This will take 8-10 minutes. If the pot begins to scorch, reduce the heat.
- Add the garlic and rosemary to the pot.
- Place a large piece of aluminum foil over the pot and put the lid on.
- Roast in the oven for 1 hour. Check the temperature at this point. You’re looking for 120-125F.
- If the lamb is not up to temperature, add 15 minutes at a time, checking until you achieve the correct temperature.
- Transfer the lamb to a serving platter and tent with foil to keep warm. Let rest for 15-20 minutes before carving and serving. The remaining jus in the pot can be spooned over the lamb when served.
Notes
- I served this with steamed white rice and a salad, but you can pair this with any roast vegetable (broccoli, kale, cauliflower) and carb (perhaps sweet potatoes or a nice sourdough roll).
