Lamb, Wine and Running
5 cups chopped lamb shoulder – uncooked
6 peeled garlic
cloves
1 cup chopped
rosemary
1 cup chopped basil
1 large onion
1 tsp pepper
1 tsp salt
1 bottle of white
wine
Aluminum foil
Aluminum foil
Preheat your oven to
350 F, and then use olive oil to grease a large baking dish. Lay the lamb
shoulder evenly in the baking dish. Top the lamb with garlic cloves, rosemary,
basil and onion. Toss the pepper and salt over the mixture and then slowly add
the white wine to the mixture. Cover the dish with aluminum foil – tent the
foil. Place the dish on the top rack and roast for 8 hours. Check the dish
after 7 ½ hours – the lamb should be golden brown. Remove the foil and continue
cooking for another 30 minutes. The lamb will be crispy. Remove the dish from your
oven and transfer the meat to a serving platter. Top the meat with the
vegetables and juices at the bottom of the baking dish. Serve the dish with red
wine.
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