Serve with fresh peas, fava beans or roasted fingerling potatoes.
Whole bone-in shoulder of spring lamb, about 4 pounds
Salt and freshly ground pepper to taste
3 tbsp olive oil
1 cup dry white wine
1 tsp minced fresh rosemary
4 garlic cloves, peeled and halved
Season the lamb well with salt and pepper. Select a heavy pot with a tight- fitting lid that the lamb will fit in comfortably. Heat the pot over moderately high heat. Add the olive oil, and when hot, add the lamb and brown well on all sides. This should take 20 to 25 minutes. Transfer the lamb to a plate and pour off the fat in the pot.
Place the pot over high heat and add the wine. Boil for about 1 minute, stirring with a wooden spoon to release any stuck-on bits. Return the lamb to the pot and sprinkle the surface with rosemary. Scatter the garlic around the lamb, cover and reduce heat to low.
Cook for about 3 hours, until the lamb begins to fall off the bone. Transfer the lamb to a cutting board and let it rest briefly while you reduce the cooking juices over high heat to a sauce-like consistency. Keep the sauce warm.
Remove the bones and any cartilage and cut the lamb into serving-size portions. Divide among warm plates, topping each portion with some of the sauce.
Serves 6.
PER SERVING: 625 calories, 50 g protein, 1 g carbohydrate, 42 g fat (20 g saturated), 200 mg cholesterol, 131 mg sodium, 0 fiber.
posted by Spinbear
(4/14/02)
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