Slow cooked FrenchItalian lambFrom decobabe 8 years ago
- small and young leg of lamb shopping list
- olive oil shopping list
- 1 head of garlic shopping list
- 2 handsful of kalamata or nicoise or other dry-cured olives shopping list
- 3 lemons + 2 lemons shopping list
- 2 branches of rosemary shopping list
- sea salt shopping list
- 1 pound or .5 kilo of white beans (canellini are best) soaked overnight, then boiled until done with 1 teaspoon of salt. Reserve about 1/2 cup (or more) of the liquid. OR 3 tins of canned canellini, 2 of them drained and one with the juices. shopping list
- optional; small and well-cleaned and trimmed artichokes one per person shopping list
How to make it
- Preheat the oven to 165°C or 325°F
- Remove the fell if there is one from the lamb and check the weight.
- Pour some olive oil on your hands and massage it into the lamb, then sprinkle sea salt over it and rub it in.
- Put the lamb into a shallow roasting pan, meatiest side up..
- Smash the garlic with your fist and separate the cloves. Then whack the cloves with the side of a knife and remove the skins. Arrange around and over the lamb. Put the rosemary branches on top of the meat.
- Cut the lemons in half and squeeze the juices over the lamb, then tuck the spent halves around the lamb.
- Scatter the olives over and around everything.
- Put it into the preheated oven.
- I prefer my lamb quite rare and do not cook it as long as stated. I cook it to 140°F internal temperature. I believe that the 75 minutes is an average for a 3.5 pound or approx. 2 kilo leg, but some may like it cooked longer.
- When it is cooked to your taste, remove it from the oven to a cutting board or a platter. Remove the lemon halves and the artichokes if you used them.
- Put the beans into the roasting pan and gently stir them to start the absorption of the brown bits into the bean juices. Put the pan back into the oven and stir it occasionally for about 15 to 20 minutes, until the beans have picked up the pan juices and are hot.
- While the beans are heating, allow the lamb to rest for 10 minutes, and then with a very sharp knife carve thin slices from the meatiest side. Arrange the entire leg on a platter with the slices left in place. A bamboo skewer can keep them in place neatly, if necessary.
- Cut the extra two lemons into wedges. Arrange the beans with garlic and olives around the lamb, and then place lemon wedges on top of them.
The Cookdecobabe Citta Di Castello, IT
The Rating2 people
what a lovely (for me new) way to serve the lamb! i've never dared to use lemon in the quantities you indicated but will certainly try i out in spring. here, i can get biologically raised lamb - it really is worth it!kochhexe in Butzbach loved it
looked at the recipe again - love it more and more - mouthwatering good!kochhexe in Butzbach loved it