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Five Hour Leg Of Lamb With Forty Cloves Of Garlic
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- #38497
Garlic, lamb, red wine. Isn't simplicity beautiful? It may have a five hour cook time, but the key to this succulent and flavorful leg of lamb is a marinade in red wine before those five hours.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
5 1/2 pounds boned leg of lamb, rolled and tied
1 bottle (750 ml size) dry red wine
40 cloves (very large) garlic
1 teaspoon whole black peppercorns
directions
Place lamb in a very large heavy flameproof casserole with a cover. Pour all but 1/2 cup wine over lamb.
Using the bottom of a saucepan or heavy chef's knife, gently crush all but 1 garlic clove and remove skins. Place peeled cloves in pot. Cover and refrigerate for 8 hours.
Preheat oven to 300 degrees F.
Place casserole on stove top. Uncover and add peppercorns. Bring to a boil, removing some of the foam on top.
Cover pot and put in the oven. Cook for 1 hour. Turn lamb over and cook 4 hours longer, or until spoon-tender, turning once or twice during cooking. Remove lamb from pot and place on a cutting board.
Skim as much fat as possible from pan juices. Add remaining wine and 1 clove garlic, peeled and pushed through a garlic press, to pot. Over high heat, reduce liquid by half. Add a generous amount of salt and freshly ground black pepper.
Slice lamb and add to pot. Let lamb absorb juices. Reheat gently before serving.
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nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
January 14, 2024
Soooo good :)