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Seven hour leg of lamb with white beans

Seven hour leg of lamb is a 1.8 kg leg of lamb braised very slowly in the oven with onions, carrots and white wine, served with white beans. For 4 people, it takes about 7 hours 40 minutes total but very little hands on work, rated easy, at €5.20 per serving. The key is a tightly sealed pot, which traps steam and keeps the meat fall apart tender.

Tonight, the great Sunday classic, a leg of lamb braised so long you eat it with a spoon, with white beans.

Seven hour leg of lamb with white beans
Total time
7 h 40
Difficulty
Easy
Cost per person
€5.20
Calories per person
510 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring

This is the kind of leg of lamb that puts up no resistance at all, the meat slides off the bone and almost melts on the fork. After seven hours of gentle cooking, the lamb loses all its firmness and turns meltingly soft, soaked in a broth flavored with thyme, bay leaf and white wine. The white beans, warmed through in that same broth, soak up all that flavor and make a generous side without any real technique.

This is a Sunday dish through and through, the kind you slide into the oven mid morning and forget about until evening. Mon Chou likes to suggest it for a family meal or for having people over without stress, since the long cooking time does the work while you get on with your day. With older kids or guests who love tender lamb, it is a reliable choice for the cooler months, from fall through spring.

The ingredients

4 people

Butcher

  • Leg of lamb 1.8 kg

Fruits and vegetables

  • Garlic 2
  • Onions 3
  • Carrots 3
  • Thyme 6 sprigs

Pantry

  • White wine 30 cl
  • Bay leavesoften in the pantry 2
  • Canned white beansoften in the pantry 800 g
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 2 pinch
  • Pepperoften in the pantry 1 pinch

The step by step recipe

  1. Stud the leg of lamb with garlic cloves cut in half, then rub it with olive oil, salt and pepper.

    Make small slits with the tip of a knife and slide the garlic inside.

  2. Brown it on all sides in a large Dutch oven. 12 min

    A well browned leg of lamb gives a deeper flavored broth.

  3. Surround it with the onions, carrots, thyme and bay leaves, pour in the white wine and seal the pot tightly.

    If the lid does not close well, seal it with aluminum foil.

  4. Bake at 120°C and let it cook without lifting the lid. 7 h

    The lamb is ready when the bone pulls away by hand.

  5. Warm the beans through in the skimmed cooking broth and serve the lamb with a spoon alongside the beans. 10 min

    Serve with a spoon, no knife needed.

Our tips to get it right

  • Use a cast iron pot if you have one, it holds heat more evenly than a ceramic dish over seven hours of cooking.
  • Check the liquid level halfway through if your lid does not seal perfectly, and top up with a splash of water or white wine if it has reduced too much.
  • Skim the fat off the cooking broth with a spoon before warming the beans in it, the dish will taste lighter and less heavy as a result.

The variations

  • Swap the white wine for chicken or lamb stock if you prefer cooking without alcohol, the thyme and bay leaf keep it just as flavorful.
  • For a quicker version, use a boneless rolled leg of lamb around 1.2 kg, you can cut the cooking time to 4 hours and it will still turn out very tender.
  • Add large chunks of potato around the lamb at the start of cooking, they will cook in the broth and can stand in for part of the beans.

What to serve it with

  • A sharply dressed green salad
  • Crusty bread for soaking up juices
  • A potato gratin on the side

Storage

The lamb keeps for 3 days in the fridge in an airtight container, meat and beans together in their broth. It freezes well for up to 2 months, in portions with a bit of broth to keep the meat from drying out. Reheat gently, covered, on the stove or in the oven, to get it just as tender as the day you made it.

Questions about this dish

Can you make seven hour leg of lamb ahead of time?

Yes, it is actually better made ahead, since the flavors deepen overnight. Cook it the day before and reheat it gently, covered, before serving.

Can you use dried white beans instead of canned?

Yes, soak and cook them separately first, then add them to the lamb's broth. You will need about 800 g of cooked beans to replace the canned amount.

Do you really need a Dutch oven for this recipe?

A cast iron Dutch oven works best since it spreads heat evenly, but a large ovenproof dish with a tight lid or well sealed foil also works.

How do you know when the lamb is done?

The bone should pull away easily by hand when the meat is ready, and it should shred effortlessly with a fork. If it is not there yet, give it another 30 minutes.

How long does it take to make a seven hour leg of lamb with white beans?

Count 7 h 40 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a seven hour leg of lamb with white beans?

About 510 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a seven hour leg of lamb with white beans cost?

About €5.20 per serving, or €20.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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