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


  • 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


  • Dutch oven, at least 6 qt. with lid
  • aluminum foil
  • meat thermometer


  1. Adjust oven rack to middle position and preheat to 275F
  2. Put Dutch oven on stove and heat oil on medium until shimmering.
  3. Brown the lamb on all sides. This will take 8-10 minutes. If the pot begins to scorch, reduce the heat.
  4. Add the garlic and rosemary to the pot.
  5. Place a large piece of aluminum foil over the pot and put the lid on.
  6. Roast in the oven for 1 hour. Check the temperature at this point. You’re looking for 120-125F.
  7. If the lamb is not up to temperature, add 15 minutes at a time, checking until you achieve the correct temperature.
  8. 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.


  • 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).