Braised Leg of Lamb

Name: Braised Leg of Lamb
Ingredients: 1 6–8-lb. semiboneless leg of lamb; Kosher salt and freshly ground black pepper, to taste; 3 lbs. small red potatoes, scrubbed clean; 15 cloves garlic, crushed; 6 large carrots, peeled and cut into 3" pieces; 6 sprigs fresh rosemary; 2 bay leaves; 1 large yellow onion, cut lengthwise into eight wedges; 2 cups chicken stock; 1 cup white wine; Minced flat-leaf parsley, to garnish

Braised Leg of Lamb was pinched from <a href="http://www.saveur.com/article/Recipes/Braised-Leg-of-Lamb" target="_blank">www.saveur.com.</a>

"Jim, another friend of the author's, based this dish on the traditional French preparation of braising lamb for several hours in an aromatic bath of garlic, rosemary, wine, and chicken stock until it becomes meltingly tender. Serve it with the potatoes and carrots that are cooked in the braise...."

INGREDIENTS

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1 6–8-lb. semiboneless leg of lamb

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Kosher salt and freshly ground black pepper, to taste

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3 lbs. small red potatoes, scrubbed clean

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15 cloves garlic, crushed

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6 large carrots, peeled and cut into 3" pieces

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6 sprigs fresh rosemary

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2 bay leaves

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1 large yellow onion, cut lengthwise into eight wedges

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2 cups chicken stock

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1 cup white wine

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Minced flat-leaf parsley, to garnish

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