• 5/7 Nat Leg of Lamb Day 5

    From Dave Drum@1:2320/105 to All on Mon May 6 17:20:00 2024
    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

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