I am looking for a recipe that appeared in Newsday (Long Island Newspaper) about 8 years ago. The leg is cooked for 7 hours total in a dutch oven at high temp 425 deg throughout. Red wine is added towards the end of the cycle. I have used this recipe 4 or 5 times but not for 2-3 years and I have lost the recipe. Any help locating this recipe or one very similar would be much appreciated.
how close am I?
1 whole leg of lamb (about 6 to 8 pounds)
Salt and pepper to taste
10 cloves garlic, peeled and halved
3 medium onions, halved and sliced
4 carrots, peeled, cut lengthwise and cut into long chunks
4 bay leaves
10 to 12 sprigs fresh thyme
1 bottle sauvignon blanc
2 tablespoons olive oil
5 roma tomatoes, diced
15 to 18 small white new potatoes
Rinse and pat dry the lamb and trim off any excess fat and inked markings. Season very well with salt and pepper. Place the garlic, onions, carrots, bay leaves, thyme and wine in a large roasting pan. Add the lamb and refrigerate, covered, overnight, turning once.
Preheat oven to 275 degrees. Remove the lamb from the marinade and reseason it. In a very large pan or cooktop-safe griddle, sear the lamb in the olive oil until brown all over. Place back in the marinade, meatier side up and roast for 4 hours, basting occasionally. Carefully flip the lamb over using a large spoon or tongs on the thick end and holding the shank bone in a wad of paper towels in your hand. Roast an additional 2 hours. Flip the lamb again, and remove the thyme stems from the pot. Skim off any fat from the surface. Add the tomatoes and potatoes and toss well in the juices. Increase heat to 350 degrees. Return to the oven for 1 hour, basting every 10 to 15 minutes. Arrange the lamb surrounded by the vegetables on a platter and shred the meat to serve it.
2 tbsp. olive oil
2 onions, chopped
2 carrots, diced
2 cloves garlic, minced
One 6 lb. leg of lamb, bone in
3 cups white wine
3 tbsp. tomato paste
Salt and pepper
In a heavy casserole, heat the oil and saute the onions, carrots and garlic until the onions are transparent. Remove with a slotted spoon and set aside.
Add the lamb to the oil remaining in the pan and brown well. Return the vegetables to the pot with enough wine to cover half the meat. Add the tomato paste, salt and pepper. Cover and cook at a slow simmer for 6 or 7 hours, turning the lamb a few times and adding more wine if necessary.
Remove the lamb from the pot. Strain the juices, skim off as much fat as possible, and puree juices and vegetables in the blender. Serve with the sliced lamb. Makes 6 to 8 servings.