-
1
Directions:
-
2
1. Pre-heat oven to 425
-
3
2.Layer onions carrots, bay leaves, garlic and thyme on bottom of covered non reactive roaster. Place lamb on top and roast uncovered for 30 min. Remove from oven and generously season with s&P. Return to oven and roast for another 30 min.
-
4
3. Remove roaster from oven, (leave oven on) and place on top of stove. Slowly pour wine over lamb, cover and bring to a boil on top of stove. After comes to a boil, return roaster covered to oven and roast lamb until meat is tender and still juicy and falling off the bone. depends on oven, pan etc but generally takes an additional 4-5 hours
-
5
Check from time to time and reduce heat if lamb begins to burn or liquid is evaporating too much. Should be falling off bone.
-
6
4. One hour before serving bury potatoes and tomatoes in liquid, cover and roast until potatoes are cooked through, usually one hour more.
-
7
Pam's notes:
-
8
1. 4+ lb leg. Still too much. Several meals worth.
-
9
2. b/c I used smaller amount of meat, I used fewer potatoes. Although we don't eat much in the way of potatoes these days, I would still suggest NOT leaving them out entirely. They absorb a lot of wine, fat, gravy, etc so w/o them, I think quality of dish would change. I used three large baking potatoes.
-
10
3. I didn't really have a roasting pan with a cover so I used a pan with high edges and sealed with foil. But I think there was more evaporation than I expected, so I used three bottles of wine AND turned down oven to 350 at some point.
-
11
4. It only took six hours
-
12
Source: Wolfypie 11/2013
