Description
Got all day and in the mood to cook? This lamb is cooked for hours in a 200°f oven and the result is lamb so meltingly tender you can eat it with a spoon, hence the name! Taken from james beard's last cookbook before his death in 1985.
Ingredients
- Leg Of Lamb
- Salt And Pepper
- Onions
- Cloves
- Carrots
- Garlic Cloves
- Olive Oil
- Dried Thyme
- Bay Leaf
- Tomatoes
- Red Wine
- Parsley
Instructions
- Preheat oven to 400f
- Rub lamb with salt and pepper and place on a rack in a roasting pan
- Surround with the bones, onions, carrots and 4 to 5 garlic cloves
- Pour the olive oil over the bones and vegetables
- Roast at 400f for 30 minutes
- Reduce heat to 350f and roast for 30 minutes
- Reduce heat to 200f
- Transfer lamb to baking pan or casserole dish
- Add remaining garlic, 1 teaspoon each salt and pepper, tomatoes and bones and vegetables from the roasting pan
- Rinse roasting pan with the red wine and pour wine over lamb
- Cover tightly with aluminum foil and roast in a 200f oven for 6 hours
- Transfer lamb to a platter and remove the strings
- Discard bones and bay leaf
- Remove the cloves from the onions and puree or blend all the vegetables
- Combine with the pan juices
- Serve meat and sauce with cooked white beans seasoned with salt and pepper garlic and basil