🍖 James Beard’s Slow-Roasted Lamb Recipe 🍖
Prep Time: 20 minutes
Cook Time: 7 hours
Total Time: 7 hours 20 minutes
Servings: 8
Description:
Got all day and in the mood to cook? This lamb is cooked for hours in a 200°F oven, resulting in lamb so meltingly tender you can eat it with a spoon, hence the name! This recipe is taken from James Beard’s last cookbook before his death in 1985.
Keywords: Vegetable, Meat, European, Spring, Winter, Weeknight, Oven
Nutritional Information (per serving):
- Calories: 755.8
- Fat Content: 52g
- Saturated Fat Content: 18.4g
- Cholesterol Content: 189.9mg
- Sodium Content: 183.6mg
- Carbohydrate Content: 10.4g
- Fiber Content: 2.1g
- Sugar Content: 4.6g
- Protein Content: 54g
Ingredients:
| Quantity | Ingredient |
|---|---|
| 5-6 | Leg of lamb |
| Onions | |
| 3 | Cloves |
| 6 | Carrots |
| 3 | Garlic cloves |
| 6-7 | Olive oil |
| 1/2 | Dried thyme |
| 1 | Bay leaf |
| 1 | Tomatoes |
| 4-5 | Red wine |
| 1 | Parsley |
Instructions:
- Preheat oven to 400°F.
- Rub lamb with salt and pepper and place on a rack in a roasting pan.
- Surround with the bones, onions, carrots, and 4 to 5 garlic cloves.
- Pour the olive oil over the bones and vegetables.
- Roast at 400°F for 30 minutes.
- Reduce heat to 350°F and roast for 30 minutes.
- Reduce heat to 200°F.
- Transfer lamb to a baking pan or casserole dish.
- Add remaining garlic, 1 teaspoon each salt and pepper, tomatoes, and bones and vegetables from the roasting pan.
- Rinse the roasting pan with the red wine and pour wine over lamb.
- Cover tightly with aluminum foil and roast in a 200°F oven for 6 hours.
- Transfer lamb to a platter and remove the strings.
- Discard bones and bay leaf.
- Remove the cloves from the onions and puree or blend all the vegetables.
- Combine with the pan juices.
- Serve meat and sauce with cooked white beans seasoned with salt, pepper, garlic, and basil.
This slow-roasted lamb recipe is a labor of love, taking several hours to cook to perfection, but the result is well worth the wait. The low and slow cooking method ensures that the lamb is incredibly tender and flavorful, while the addition of vegetables and red wine creates a rich and aromatic sauce to accompany the meat. Serve with your favorite side dishes for a hearty and satisfying meal that is sure to impress!
