The lamb was fall off the bone but very dry! Sauce was very strong and unpleasant tasting. Not sure what I'm going to do with the leftovers!
Seven-Hour Leg of Lamb
From EatingWell: November/December 2011
A seven-hour leg of lamb is a traditional technique for slow-cooking lamb until it is fall-off-the-bone tender and luscious. This one is seasoned with plenty of garlic, lemon and fresh herbs and the resulting rich jus is served alongside the meat. For a brilliant accompaniment, serve with creamy stewed white beans.
4 Reviews for Seven-Hour Leg of Lamb
I love this recipe. It is very easy. I made the creamy stewed white beans in the crock pot while the lamb roasted. We had a beautiful meal which did not require me to stay in the kitchen all day. I served it with green beans, walnuts and blue cheese. A nice Fall dinner.
We had this tonight with the beans as a side dish and it turned out very well. I did find the lemon flavor to be a bit strong, but easily fixable by putting fewer or none of the lemon halves in the pan to braise. The meat fell of the bone and the beans were tender and delicious.
A lot of work, a lot of time, and a poor meal. Dry meat, little flavor except for the astringent tastes of too much lemon and wine. Thank goodness I didn't invite guests for this enormous meal. The suggested bean accompaniment was delicious.