| 6-9 lb of Alberta
Lamb, 12 garlic cloves, halved 3 onions, coarsely chopped 3 carrots sliced, 2
Tbsp. oil, salt & pepper, bay leaf, 1 cup white wine Method:
Make
24 small, deep cuts in the leg of lamb and push in the garlic halves. Put the
oil, onions, and carrots into a large casserole with the salt & pepper and bay
leaf. Place over a medium heat and when the oil is very hot, add the lamb and
brown on all sides. Pour in the wine and enough water to cover the meat. Bring
to a boil, cover and place in an oven preheated to 325F. Cook for 3 hours or until
tender. Transfer the lamb to a serving platter, degrease the liquid, and then
reduce over a high heat to sauce- consistency. |
