JAMES BEARD SPOON LAMB (GIGOT DE SEPT HEURES)

JAMES BEARD SPOON LAMB (GIGOT DE SEPT HEURES) image

Yield serves 8

Number Of Ingredients 13

5-6 lbs leg of lamb, boned and tied (ask for the bones, and have them sawed into 1 inch pieces)
salt and pepper
3 medium onions, each stuck with 2 cloves
6 cloves
3 carrots, split lengthwise
6-7 cloves garlic
1/2 cup olive oil
1 teaspoon dried thyme
1 bay leaf
4-5 ripe tomatoes, peeled seeded and coarsley chopped
1 cup red wine
chopped parsley (to garnish)
7 hours 20 minutes 20 mins prep

Steps:

1 Preheat oven to 400 degrees F. 2 Rub lamb with salt and pepper and place on a rack in a roasting pan. 3 Surround with the bones, onions,carrots and 4 to 5 garlic cloves. 4 Pour the olive oil over the bones and vegtables. 5 Roast at 400 for 30 minutes. 6 Reduce heat to 350 and roast for 30 minutes. 7 Reduce heat to 200. 8 Transfer lamb to baking pan or casserole dish. 9 Add remaining garlic, 1 teaspoon each salt and pepper, tomatoes and bones and vegtables from the roasting pan. 10 Rince roasting pan with the red wine and pour wine over lamb. 11 Cover tightly with aluminum foil and roast in a 200 oven for 6 hours. 12 Transfer lamb to a platter and remove the strings. 13 Discard bones and bay leaf. 14 Remove the cloves from the onions and puree or blend all the vegtables. 15 Combine with the pan juices. 16 Serve meat and sauce with cooked white beans seasoned with salt and pepper garlic and basil.