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


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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