Gourmet leg of lamb

Yield: 9 Servings

Measure Ingredient
5½ pounds Leg of lamb
1 \N Clove garlic
¼ cup Kosher or coarse salt
2 tablespoons Peppercorns -- cracked
¼ cup Cognac or brandy
2 cups Dry red wine

Trim excess fat from lamb. Cut garlic clove into 4 to 6 slices. Using a paring knife, make enough small slits to insert slivers of garlic into various parts of meat. Sprinkle coarse salt and pepper over all sides of lamb. Place in large bowl; pour cognac or brandy over it. Refrigerate several hours or overnight, brushing with cognac or brandy and turning meat several times. Drain meat and put it and red wine in slow-cooking pot.

Cover and cook on low 10 to 12 hours or until meat is done. If possible, turn roast in pot once during cooking.

Recipe By :

From: Stephanie Da Silva


Similar recipes