Maryeo/ 7 hour lamb

[cape chef]

Hi Maryeo, I know you asked me if I had prepared that dish, But I can't find the recipe you posted! I Have made similar dishes.Can you redirect me please
Much Thanks
cc

Geez, don't remember, but here it is again (and a little better, since I actually have The New James Beard in my lap:

5 - 6 lb. leg of lamb, boned and tied, bones cut into 2" lengths
3 medium onions, each stuck with 2 cloves
6 - 7 cloves of garlic
3 large carrots, split lengthwise
2 bulbs fennel, finely sliced
1/2 C olive oil
1 tsp. thyme
1 bay leaf
1 sprig of parsley
4 - 5 ripe tomatoes
1 c red wine or beef stock

Place the leg on a rack in the roasting pan with the bones, garlic fennel and onions on the bottom of the pan. Pour the olive oil over all, and roast the lamb at 400 for 30 - 45 minutes, reduce heat to 350 and roast for additional 30 minutes.

Reduce heat to 200, add remaining ingredients and cover tightly. Roast at 200 for six hours.

Serve with buttered orzo and enjoy!

Boy, am I glad I looked that up - I haven't made it in a while. And no, James Beard was not actually sitting in my lap . . .

[cape chef]

Thank you maryeo,i will try prepare this after T-day. Only problem is I am the only one in my family who loves lamb! Oh well more for me
Thanks again for the recipe
cc

That's ok - if you need any help eating it, I'll be happy to join you! Actually, this has been known to convert people who are only luke-warm about lamb; if they don't like lamb at all, all we can do is offer them love and support.

[shroomgirl]

LOL Mo lamb is very mild
I have been known to serve stew and not devulge the meat....unnesscessary information to picky eaters....

Here is a recipe for 14 hour leg of lamb from the Farm House Cookbook. Stunningly flavorful and so tender you can eat it with a spoon.

1 leg of lamb, 4-5 pounds, trimmed
10 large cloves garlic, peeled
1/4 cup olive oil
Salt and freshly ground black pepper
2 Pounds Russet potatoes, peeled and quartered
1 1/2 pounds medium white onions, peeled and halved
4 medium carrots, peeled and cut in 1 inch pieces
1 bunch fresh Italian flat leaf parsley for garnish

1. Preheat oven to 200°F. Brown the lamb in a large Dutch oven over medium-high heat, about 7 minutes. Place the garlic cloves on top of the meat, and drizzle olive oil over all. Season lightly with salt and pepper. Cover, place in oven, bake until lamb is tender and has given up a bit of juice, and garlic is beginning to brown, 8 to 10 hours.
2. Increase oven heat to 300°F. Add vegetables, season with additional salt and pepper and bake about 4 more hours until garlic is golden and meat falls off the bone.
3. Mince parsley and sprinkle over lamb. Serve.

Jesse, that sounds wonderful; the other name for 7-hour lamb is also spoon-lamb. I'll give the 10-hour method a shot.

Shroomgirl, I know what you mean about "stealth" ingredients - it's amazing (and amusing) how people who will insist that they hate an ingredient will fall in love with a dish that contains it in a different form. I use a Marcella Hazan recipe for a sauce that my kids (aged 30 and 32) still have no clue contains chicken liver. It is unbelievably good on parm risotto.

[Live_to_cook]

7 hour lamb? There's something to be said for 35-minute lamb too. (35 min cooking time anyway).

Rub a butterflied leg with a paste of fresh rosemary, basil, garlic, kosher salt and fresh ground pepper, wrap it up and chuck it in the fridge overnight.

Start up coals on half a Weber-type (lidded) grill. Drop the lamb on when hot, searing one side to a crust (5 min or so). Flip, sear other side.

Pull the meat to the cool side, where there are no coals underneath. Put the cover on and let it roast to smoky perfection -- about 25 min more for med rare most cases.

This recipe has converted more than one "I don't like lamb" person.