Seven-Hour Braised 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.