-
1
Season the lamb with salt and pepper.
-
2
Preheat the oven to 250 degrees.
-
3
Heat the oil in a casserole large enough to hold the lamb.
-
4
Brown the lamb on all sides over medium heat; it should take at least 15 minutes.
-
5
Remove the lamb from the pan and set aside.
-
6
Add the onions and leeks to the casserole and sautee over medium-low heat until they are tender and just turning golden.
-
7
Stir in the garlic.
-
8
Return the lamb to the casserole and add the stock, wine, lemon juice, tarragon and scallions.
-
9
Bring to a simmer, cover and place in the oven.
-
10
Bake the lamb for five hours; by then it should be extremely tender.
-
11
Remove the lamb from the casserole.
-
12
Strain the sauce into a heavy saucepan.
-
13
Skim off as much fat as possible.
-
14
Place the solids in a blender or food processor along with 1 tablespoon of the minced parsley.
-
15
Puree, adding a little of the sauce if necessary.
-
16
Add this puree to the sauce, reheat and check seasonings.
-
17
Remove the strings from the lamb.
-
18
Slice the roast down the middle the long way, then cut it into chunks.
-
19
Layer the meat into a bowl or loaf pan that holds 5 to 6 cups, then unmold onto a warm serving platter.
-
20
Sprinkle the remaining minced parsley over the top, garnish the platter with parsley sprigs and serve, with the sauce on the side.
