Seven-Hour Leg of Lamb

“I’m not a lamb person unless it’s this leg of lamb,” writes author and food stylist Rebekah Peppler in her masterful ode to French cooking, À Table. In this version of a Provençal classic, a whole leg of lamb is braised low and slow with a few aromatics and some dry wine until the meat is so tender you could eat it with a spoon—in fact, this dish is commonly known as gigot à la cuillère (or “spoon lamb”) in France.

A popular mainstay on the table of Peppler’s Parisian home, this succulent lamb is paired with a vibrant green, garlicky persillade, providing a sharp counterpoint to the rich meat. Serve with cheesy new potatoes and a citrusy radish salad for a well-rounded meal. Any leftover lamb can be deliciously repurposed in sandwiches with bitter greens and plenty of mayo.

Place a rack in middle of oven and preheat to 275°. Season lamb liberally with salt and pepper. Heat oil in a large Dutch oven or other heavy ovenproof pot over medium-high. Cook lamb, turning occasionally with tongs, until golden brown, 8–10 minutes; transfer to a plate.

Add onion, garlic, thyme sprigs, and bay leaves to pot. Pour in rosé and bring to a boil, scraping up any browned bits with a wooden spoon.

Return lamb to pot, cover with a lid, and transfer to oven. Roast until meat is very tender and nearly falling off the bone, 5–7 hours.

At least 2 hours after the lamb has been cooking, pulse parsley and garlic in a food processor until finely chopped. Pulse in oil just to combine. Season persillade with salt and pepper; transfer to a small bowl.