1/6 of Seven Hour Leg of Lamb

Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds

See original recipe at: amazon.com

kept bystudioroom
recipe byamazon.com

Notes:

I adapted this recipe from the Les Halles cookbook to suit 2 people. Original recipe calls for a six pound leg of lamb, I only used a 1.2 lb piece and cooked it slowly for 3 hours instead of 7 hours. I adjusted the other ingredients to make more of a sauce and I did not seal the lid on with dough as the original recipe says to do.

Categories:
- Lamb
- Roast

print

Ingredients:

1.2 pound lamb roast (approximate)
Salt and pepper
2 tablespoons Olive Oil
3 cloves of garlic cut into slivers (to stud)
8 whole cloves of garlic
1 large onion finely chopped
2 cups of dry white wine
2 carrots (peeled and cut in half)
Bouquet garni (Parsley, Bay leaf, Thyme)

Preheat oven to 350 degrees
Rub your lamb roast with salt and pepper and stud the roast with slivers of garlic.
In a dutch oven with a heavy lid, add all the other ingredients, then add your roast, and close the lid and put into the oven to cook slowly.
At 1.5 hours check the lamb and make sure it's not drying out. If it looks like it's drying out add a cup of chicken stock or more wine.
Put back into the oven to clook for another 1.5 hours at 300 degrees.

See original recipe at amazon.com