Lamb is decadent and special for Yom Tov. This one is easy and divine.
Ingredients
Servings 7
- 1 4 – 6 lb boneless lamb (I use the breast or shoulder)
- olive oil
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
- 1 750-ml bottle white wine
- 2 heads of garlic broken apart but not peeled
- 15 large sprigs fresh rosemary
- 15 large sprigs fresh thyme
- 6 bay leaves
Nutritional Facts
Nutrition Facts
Fall off the Bone Lamb
Amount per Serving
Calories
1018
% Daily Value*
Fat
76
g
117
%
Saturated Fat
33
g
206
%
Polyunsaturated Fat
6
g
Monounsaturated Fat
31
g
Cholesterol
237
mg
79
%
Sodium
1195
mg
52
%
Potassium
850
mg
24
%
Carbohydrates
6
g
2
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
54
g
108
%
Vitamin A
117
IU
2
%
Vitamin C
6
mg
7
%
Calcium
89
mg
9
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Preheat the oven to 300° F.
- Rub the lamb all over with olive oil and season all over with salt and pepper.
- Heat a very large Dutch oven over medium-high heat until it's hot. Add the lamb and sear on all sides for about 12 minutes, until it's browned all over. Remove the lamb to a plate.
- Add the wine and 2 cups of water to the pan and cook for a minute or two, scraping up all the brown bits in the bottom.
- Add the garlic, rosemary, thyme, and bay leaves and the lamb on top.
- Place the lid on the pot and bake in the oven for 4 hours, basting occasionally. (If you don't have a lid, you can cover it tightly with 2 layers of aluminum foil.)
- Remove the lamb to a plate, cover it tightly with foil and allow it to rest.
- Strain the sauce into a saucepan and bring to a boil. Lower the heat and simmer for 10 minutes to reduce.
- The lamb will be too tender to slice, scoop it and serve with pan juices.
