Braised Leg of Lamb
December 12, 2018 • 0 comments
Ingredients
- 4-5 lb Bone-In Leg of Lamb
- 1/2 onion
- 10 garlic cloves
- Rosemary or Herbes de Provence to taste, fresh or dry
- 1/2 lemon
- Salt & Pepper to taste
- 1 to 3 C of red wine
Directions
1. Preheat oven to 325 F.
2. Blend the onion, garlic and rosemary or Herbes de Provence into a paste.
3. Rub the meat with the lemon juice.
4. Make slits in the lamb and rub the onion paste thoroughly over and into the meat.
5. Salt & Pepper all over to taste.
6. Place the meat in a roasting pan and pour the wine into the bottom of the pan. Use enough liquid (wine, water, stock, any combination of the three) to cover the bottom of the pan and about 1/3 to 1/2 of the meat.
7. Place in the oven for 2-5 hours, depending on the size of the leg (the bigger the better in our humble opinion) and your preference for doneness. We like ours when the meat is falling off the bone.
