I've eaten lots of lamb in my day cooked many ways but this recipe is the best I've ever eaten. Developed by my Mom we enjoyed this lamb last night. In her recipe she used lamb shanks however a leg will work the same and feed a larger crowd. If you want to serve a delish lamb dinner for Easter give this recipe a whirl
Incredibly Tender Lamb
Ingredients
1 seven to nine pound leg of lamb
salt and Pepper
2 medium onions quartered
1 whole head of garlic peeled and halved
8 whole bay leaves
1 bunch of fresh Thyme or 1 tablespoon of dried thyme
2 750 ml bottles of Chianti wine
4 large turnips peeled and quartered
Directions
1- Preheat the oven to 425 degrees with the rack at the lowest level
2- Trim most of the fat away from the lamb and generously rub it down with salt and pepper
3- On the bottom of a large roasting pan (with a lid) make a nest for the lamb with 1/2 of each of the following ingredients; thyme, garlic, onions and bay leaves
4- Put the lamb on top and roast uncovered for 20 minutes
5- Remove the pan from the oven and drop the heat to 300 degrees, place the pan on your stove top burner.
6- Pour both bottles of red wine over the lamb and add the balance of the ingredients except the turnips.
7- On the stove top bring the ingredients to a boil then cover the pan and return it to the oven.
8- Cook for 2 hours then turn the lamb over and add the turnips.
9- Cook for another 2 hours then check for doneness. The lamb should gently fall away from the bone with a fork. If not cook covered for another hour.
10- Using 2 large serving spoons remove the lamb and place on a platter with the veggies and cover with foil to keep warm
11- Skim the fat from the remaining liquid and pour the liquid into a saucepan.
12- Boil the liquid down till thickened and serve on the side in a gravy boat
