Lamb you can eat with a spoon - Colleen Sari

Lamb you can eat with a spoon - Colleen Sari
Lamb you can eat with a spoon - Colleen Sari

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 7-9

    pound leg of lamb, with bone in

  • Fine sea salt

  • Freshly ground black pepper

  • 6

    medium onions, peeled and quartered

  • 2

    pounds carrots, peeled and cut into large pieces

  • 1

    whole head garlic, cloves peeled and halved

  • 6

    bay leaves

  • 1

    bunch fresh thyme or 1 tablespoon dried thyme

  • 2

    bottles red wine, such as Rioja, Chianti or Zinfandel

  • 5

    pounds all purpose potatoes, peeled and quartered

  • 8

    turnips, peeled and halved

Directions

Use a heavy casserole or roasting pan with a cover. 1. Preheat the oven to 425 degrees with oven rack at lowest level. 2. Using razor-sharp knife, cut most of the fat and all of the fell from the lamb. Sprinkle with salt and pepper, to taste, and rub into the flesh 3. On the bottom of the casserole, make a bed of the onions, half of the carrots, half the garlic, half the bay leaves and half the thyme. Put the leg of lamb on top. Roast 20 minutes. Remove the lamb from oven and lower the heat to 300 degrees. 4. Pour the wine over the lamb; add the rest of the carrots, garlic and herbs. Bring to a boil on the stove. Cover and put in the oven. Cook 2 hours. Remove from oven, turn the lamb over and add the potatoes and turnips. Cook another 2 hours, checking occasionally and stirring vegetables so that they cook evenly. 5. The lamb is one when it falls off the bone in pieces when prodded with a fork, and all the vegetables are fork-tender. Remove the lamb and vegetables to a platter. Cover with heavy foil to keep warm. 6. Pour off all liquid into a saucepan, skim the fat and boil down about 20 minutes, until it is rich and thick. Serve as a sauce with the lamb and vegetables.

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