Subj : 5/7 Nat Leg of Lamb Day 5
To   : All
From : Dave Drum
Date : Mon May 06 2024 05:20 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Seven-Hour Leg Of Lamb
Categories: Lamb/mutton, Vegetables, Beans
     Yield: 7 servings

     3 tb Extra-virgin olive oil
     4 lb Shank end leg of lamb
          +=or=+
     4 lb Piece of shoulder; trimmed
    20 cl Garlic; unpeeled
    10    Sprigs (ea) fresh rosemary,
          - thyme, and savory
   750 ml Bottle Segal's Fusion white
          - wine
     5    Fresh or dried bay leaves
          Salt & fresh ground pepper

MMMMM---------------------------BEANS--------------------------------
     2 c  Dried white beans; soaked
          - overnight
     5 cl Garlic; smashed
     3    Sprigs fresh thyme & parsley
          - & bay leaf tied together
          - w/kitchen twine
    10    Whole cloves
     1 lg Onion; halved
          Salt & fresh ground pepper
     2 tb Extra-virgin olive oil
     2 tb Alouette Creme Fraiche
          - (Kosher)

 Heat oven to 300oF/150oC.

 Rub lamb with oil and season generously with salt and
 pepper. Heat a 6 qt. Dutch oven over medium-high heat.
 Add lamb and cook, turning occasionally, until browned
 on all sides, about 12 minutes. Transfer lamb to a
 plate. Add wine and 2 cups water to the Dutch oven;
 scrape up browned bits from bottom of pot. Nestle garlic
 and herbs into a large oval casserole; place lamb on top
 of herbs; add pan juices from Dutch oven. Cover lamb
 with foil; transfer to oven and roast, basting
 frequently, for 3 1/2 hours. Uncover, flip lamb, and
 continue to cook, basting frequently, until lamb is very
 tender, 3-3 1/2 more hours. Transfer to a rack and let
 cool for 20 minutes.

 Meanwhile, prepare the beans: About 1 1/2 hours before
 the lamb is done, drain beans and transfer to a 4-qt.
 saucepan along with 6 cups water, 4 cloves garlic, and
 the herb bundle. Insert the cloves into the onion and
 add to the pot. Bring to a boil, reduce heat to low,
 cover, and simmer until beans are tender, about 1 hour.
 Remove pot from heat and season with salt and pepper.
 Discard herbs and strain beans, reserving cooking
 liquid. Transfer 2 cups beans, 1/4 cup cooking liquid,
 oil, creme fraiche, and remaining garlic clove to a
 blender and puree. Stir pureed bean mixture and about 1
 cup of the cooking liquid back into pot and cover to
 keep warm until lamb is cooked.

 Serve the lamb sliced or torn into chunks, alongside the
 beans.

 MAKES: 6 to 8 servings

 RECIPE FROM: https://schnucks.com

 Uncle Dirty Dave's Archives

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... We don't drink like men anymore: We drink like college freshmen.
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