Ingredients
-
1
-
2
-
6
-
10
-
1
-
4
-
2
-
4
-
4
-
-
4
-
-
-
-
Directions
Mean’s Lamb You Can Eat With a Spoon, This is one of the most succulent lamb dishes you will ever taste Long slow cooking makes the dish This is an adopted recipe from the RecipeZaar account, and I am delighted to be the new owner of such a winning recipe The size of your leg of lamb is everything in this recipe so please use the Zaar measurement converter ( bottom of the page) to calculate your cooking time as if will vary greatly if you have a very small or very large leg of lamb (For example 2 8 kg leg = 6 1 lb and would cook for just over 6 hours after the browning stage) If you like this sort of meat, then I’d also recommend my recipe New Zealand High Country Sheep Station Roast Lamb #186000 because it gives a similar result with fewer steps (admittedly without the excellent gravy though) Since my home country that my DH jokingly calls Kiwistaan has an excellent reputation for Lamb, I will be assigning this one to ZWT REGION: New Zealand , This is very tasty It does take a bit of time, and for me is not super easy and I do manage to make a mess usually but it’s worth it , This was the first time I cooked lamb and it came out wonderful used a 10lb boneless lamb so I needed to adjust the recipe quantities I also needed to make substitutions for the shallots and pancetta I added extra onions and few pinch of garlic powder in place of the shallots and used plain American bacon chopped in place of the pancetta I cooked the lamb in my new Ninja crockpot that also works as an oven, cranked it up to 325 degrees for 2 hours and then dropped it down to 275 until I could pull the lamb apart with a fork
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Steps
|
1
Done
|
Cut Most of the Fat from the Lamb. |
|
2
Done
|
Sprinkle With Salt and Pepper. |
|
3
Done
|
Heat 2 Tablespoons of Olive Oil in the Pot and Brown Lamb Slowly on All Sides, About 15 Minutes. |
|
4
Done
|
or You Can Brown in the Oven in a Roasting Pan on High Heat. |
|
5
Done
|
Preheat Oven to 325. |
|
6
Done
|
Remove Browned Lamb& Set Aside. |
|
7
Done
|
Saut Onion, Shallots and Garlic ( With Pancetta, If Used) Until Caramelizedabout 20 Minutes. |
|
8
Done
|
Remove With a Slotted Spoon and Set Aside. |
|
9
Done
|
Discard Fat in Pan. |
|
10
Done
|
Add Wine and 2 Cups Stock and Boil Rapidly Until Reduced by Half, Scraping Up Any Browned Bits. |
|
11
Done
|
Add Herbs,Tomato Paste and Reserved Vegetables to Pan. |
|
12
Done
|
Return Lamb, Fat Side Up, to the Pot. |
|
13
Done
|
If Needed, Pour in Enough Additional Stock to Reach Two-Thirds of the Way Up Sides of Meat. |
|
14
Done
|
Cover Tightly and Bake Until Done, Basting Often to Keep the Lamb from Becoming Dry. |
|
15
Done
|
as the Meat Cooks and Is Constantly Basted, the Rich Sauce Is Absorbed and the Meat Becomes Very Succulent. |
