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Braised Lamb Recipe

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This recipe for Braised Lamb, by , is from The Hennessey Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Kevin Hennessey

Category:
Category:

Ingredients:  
Ingredients:  
5-6 lbs Butterfly Leg of lamb (I have used bone in legs and shanks - all worked perfectly)
4 heads garlic
one bottle of good chardonnay (heated to almost boiling)
fresh thyme and rosemary sprigs
fresh Italian parsley for garnish
large covered roasting pan

Directions:
Directions:
Preheat oven to 475. Tie leg and season with salt and pepper. Place in roasting pan
Cut garlic tops off to expose cloves and place in pan.
Put pan (uncovered) in hot oven for 15 - 20 minutes - till roast is well browned. Remove from oven and add heated wine, the thyme and rosemary.
Return to oven - now covered - and reduce temp to 325 cook for three hours.
Remove roast and garlic heads from pan and tent.
Reduce braising liquid adding a pat of butter at the end.
Garnish with fresh rosemary, thyme and parsley

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15 minutes cooking time 3 1/2 hrs

 

 

 

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