Five Hour Leg Of Lamb With Forty Cloves Of Garlic


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Five Hour Leg Of Lamb With Forty Cloves Of Garlic

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 six.

ready in: over 5 hours.


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


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.


Nutritional data has not been calculated yet. Enjoy.

(From Cooking Friends (Marilyn))
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