Name: Ina Garten 4 Hour Lamb Recipe
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Ingredients: 1 (5–6 lb) bone-in leg of lamb; 2 tbsp kosher salt; 1 tbsp black pepper; 6 garlic cloves, sliced; 4–5 sprigs rosemary; 2 tbsp olive oil; 2 cups dry white wine; 2 cups chicken stock; 1 onion, sliced; 2 carrots, sliced; 2 celery stalks, sliced

This Ina Garten 4 Hour Lamb Recipe is a tender and flavorful slow-roasted dish, which uses bone-in leg of lamb and fresh rosemary. It’s a restaurant-quality dish, ready in about 4 hours and 15 minutes.

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Ina Garten 4 Hour Lamb Ingredients

1 (5–6 pound) bone-in leg of lamb, trimmed of excess fat
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
6 cloves garlic, sliced
4–5 sprigs fresh rosemary
2 tablespoons olive oil
2 cups dry white wine (like Sauvignon Blanc)
2 cups chicken stock
1 large onion, sliced
2 carrots, peeled and sliced
2 stalks celery, sliced

How To Make Ina Garten’s 4 Hour Lamb

Preheat the oven: Set your oven to 300°F (150°C).
Season and prepare the lamb: Pat the lamb dry with paper towels. Rub generously with kosher salt and black pepper. Cut small slits all over the lamb and insert garlic slices and rosemary sprigs into the cuts.
Sear the lamb: Heat olive oil in a Dutch oven or roasting pan over medium-high heat. Sear the lamb on all sides for 4–5 minutes until browned. Remove and set aside.
Add vegetables and liquids: Add onion, carrots, and celery to the pot. Cook for 5 minutes, stirring occasionally. Place the lamb back on top of the vegetables. Pour in the white wine and chicken stock.
Slow roast the lamb: Cover tightly with a lid or foil. Roast in the oven for 4 hours, basting occasionally, until the lamb is fall-apart tender.
Rest and serve: Remove from oven and let rest for 15–20 minutes. Slice or shred and serve with pan juices spooned over the top.

Recipe Tips

What cut of lamb is best for this recipe?
Ina Garten’s recipe calls for bone-in leg of lamb, which stays moist and flavorful during long roasting.
Can I use lamb shoulder instead?
Yes, lamb shoulder also works well for this slow-braising method.
Do I need to marinate the lamb overnight?
Not necessary—seasoning with garlic, rosemary, and salt before roasting develops plenty of flavor.
What wine works best?
A dry white wine like Sauvignon Blanc or Pinot Grigio complements the lamb perfectly.
How do I know when the lamb is done?
The lamb should shred easily with a fork after about 4 hours at 300°F.

What To Serve With Ina Garten’s 4 Hour Lamb

This tender lamb pairs beautifully with rustic sides:

Garlic mashed potatoes
Roasted root vegetables
Green beans almondine
Couscous or orzo pasta
Crusty artisan bread

How To Store Leftover Lamb

Refrigerate: Store cooled lamb in an airtight container for up to 4 days.
Freeze: Freeze shredded lamb with juices in freezer-safe bags for up to 3 months. Thaw overnight in the fridge before reheating.

Ina Garten 4 Hour Lamb Nutrition Facts (Estimate per serving)

Calories: ~620
Protein: ~58g
Fat: ~38g
Carbohydrates: ~9g
Fiber: 2g
Sodium: 1200mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this recipe ahead of time?
Yes, roast the lamb, then reheat gently with its juices before serving.

Can I cook it in a slow cooker instead of the oven?
Yes, sear the lamb first, then cook on LOW for 8–9 hours or HIGH for 5–6 hours.

Why is my lamb tough?
If the lamb isn’t tender, it needs more cooking time. Continue roasting until it easily pulls apart.

Can I use red wine instead of white?
Yes, red wine adds a deeper flavor and works well with lamb.

How do I make gravy from the pan juices?
Strain the juices, then thicken with a cornstarch slurry or reduce on the stovetop until slightly thickened.

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