7 Hour Lamb.

This is a slow cooked lamb that literally falls off the bone.

Note: I prefer to do it in a smoker. You can do it on a BBQ by adding smoked wood chips put in aluminum foil pouches. To do this, place soak wood chips in water for a couple of hours. Wrap in aluminum foil to form pouches (4 pouches is fine). Poke small holes in the pouches with a fork. Put in the 2 in the BBQ when you start and another 2 halfway through cooking.


  • 2 bunches of fresh thyme
  • 3 tbs cumin seeds (vs powder)
  • 4 garlic cloves
  • 3 tbs kosher salt
  • 1 tbs black peppercorns
  • 3-4 anchovy fillets
  • 7 tbs olive oil
  • 1 leg of lamb 8-12 lbs bone in
  • 2 carrots
  • 1 vidalia onion
  • 1 stalk of celery
  • 1 cup dry red wine
  • Parchment paper
  • Heavy aluminum foil
  • sturdy bread - like a french baguette
  • fresh bitter greens of the endive family

Now Cook:

1. Strip the needles from the thyme. Warm the cumin in a preheated skillet for 30 seconds. In a mortar, grind thyme, cumin, salt, garlic, peppercorns and anchovy fillets. Add 4 tbs of olive oil to form a paste.

2. Coat leg of lamb with the paste.

3. Rough cut the carrots, onion and celery. Saute with remaining 3 tbs of olive oil for five minutes. Place in roasting pan and add wine.

4. Place lamb in roasting pan. Stretch a piece of parchment paper across the top, crimping its edges along the rim. Then stretch a large swath of aluminium foil across, crimping its edges along the rim.

5. Place the lamb in the oven at lowest possible temperature, around 160-220 degrees. Cook for seven hours.

6. Serve sliced over a large chunk of sturdy bread (toasted if you like) and a pile of fresh bitter greens of the endive family. Let the lamb juices slightly wilt the greens. Serve couscous on the side.