Subj : Passover's Coming - 10
To   : All
From : Dave Drum
Date : Thu Apr 11 2024 17:26:00

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, crème fraîche, and remaining garlic clove to a
  blender and purée. Stir puréed 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
  
  Uncle Dirty Dave's Archives
 
MMMMM

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