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Ingredients
½ cup lard or vegetable oil
½ baby lamb cut in 7 pieces, about 7 pounds
5 cloves garlic, peeled and chopped
1 cup wine vinegar
25 leaves fresh sage
4 sprigs fresh rosemary
1 cup fresh lemon juice
Salt and freshly ground pepper to taste
Nutritional analysis per serving
7 grams carbs; 2 milligrams cholesterol; 224 calories; 14 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 22 grams fat; 2 grams fiber; 262 milligrams sodium; 1 gram protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oil over medium heat in a lidded kettle or a heavy pot just large enough to hold the lamb in 2 layers. In batches, brown lamb well on all sides. Pour out all but 2 tablespoons of fat.
- Step 2
Add garlic and vinegar. Boil vinegar to reduce by half. Add sage, rosemary, lemon juice, salt and pepper. Leave lid ajar and braise over low flame for 1 hour, turning lamb occasionally. If liquid evaporates, add water sparingly. Cook until lamb is tender, testing it with a fork. The lamb is ready when it begins to fall from the bone.
Private Notes
Comments
Hands down, my favorite lamb recipe for dinner parties. Super easy to make. Tender, fall apart meat that pares well with any type of side dish. I double the garlic. I use a bone-in leg of lamb most often, but sometimes a lamb shoulder.
Hands down, my favorite lamb recipe for dinner parties. Super easy to make. Tender, fall apart meat that pares well with any type of side dish. I double the garlic. I use a bone-in leg of lamb most often, but sometimes a lamb shoulder.