Herb-Simmered Leg Of Lamb

1. 1

   In a 10 1/2-inch-wide braising pan or stockpot, bring 16 cups water to a boil with the bay leaf, garlic and rosemary.

2. 2

   Add the lamb, and return to a boil.

3. 3

   Lower the heat, and simmer for 1 hour 30 minutes, turning every 20 minutes.

4. 4

   Remove the pot from the stove, and allow the meat to cool in the liquid.

5. 5

   Remove the meat from the liquid, and slice across into 1/4-inch slices; there should be 25 to 30 slices.

6. 6

   Spread 1 cup of sardine sauce on a medium platter or in a baking dish.

7. 7

   Place a layer of lamb slices on top of the sauce, and then spread the slices with more sauce.

8. 8

   Continue until all of the sauce and meat have been used.

9. 9

   Cover with plastic wrap, and refrigerate for 1 hour or up to 3 days.

10. 10

    If you are using the enriched vinaigrette instead, simply drizzle it over the sliced meat just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.