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Slow-Roasted Leg of Lamb

I needed a recipe that was super no-fuss 'cuz i wanted to leave the house for 4 hours for a football and come home and have 8 people over for dinner right after. I scoured the internet and found it here.

leg of lamb
salt & pepper
olive oil
4 large onions
fresh thyme 1/2 bottle red wine (like zinfandel)
parsley

You'll need a large, deep casserole or Dutch oven with a tight fitting lid, or have plenty of aluminum foil on hand.

Preheat oven to 320 degrees (160C). Rub lamb all over with a mix of salt & pepper. Peel and slice the onions thinly.

Heat a large fry pan and add a few tablespoons of olive oil to the hot pan. Brown lamb on all sides for a total of 8 to 10 minutes and transfer to a large plate.

Add onions to the hot pan and cook, stirring occasionally for 10 minutes until soft and slightly browned. Stir in a few sprig of fresh thyme.

Transfer onions into your casserole. Lay lamb on top, fat side up. Pour in 1/2 bottle of red wine. Seal casserole with either its own lid or make one with aluminum foil

Place in oven and cook 4 hours.

Carefully transfer lamb to a platter as it will fall off the bone. Garnish with fresh, chopped parsley and some more fresh thyme.

If you want gravy, strain the pan juices and discard all the onions. Bring juices to a boil and reduce by half. If desired, thicken by stirring in 2 tablespoons of cornstarch dissolved in 1/2 cup water. Stir until thickened, hot and bubbly.

Comments: Send us comments about this recipe steve@pulpkitchen.com