This is one of my all-time favorite recipes.  I clipped it from the New York Times ages ago.  I think it was a Passover recipe, but it works well for Easter too.  I have prepared it numerous times.  It never fails. Recent guests requested the recipe.

1 boned shoulder of spring lamb, about 3 1/2 pounds, rolled and tied

3 tablespoons vegetable oil

download1 cup finely chopped onion

1/2 cup finely chopped leeks

3 cloves garlic, peeled and minced

1/3 cup chicken or veal stock

1/2 cup dry white wine (kosher for Passover) — my wine was not kosher

2 tablespoons lemon juice

3 sprigs fresh tarragon or 1 teaspoon dried

My ancient recipe with lots of notes

2 scallions, finely chopped

2 tablespoons finely minced parsley

Sprigs of parsley for garnish

Season lamb with salt and pepper .  Preheat oven to 250 degrees F. Heat oil in casserole large enough to hold the lamb.  Brown on all sides over medium heat.  This should take about 15 minutes. Remove lamb from pan and set aside.

Add onions and leeks to the casserole . Sauté over medium low heat until they are tender and just turning golden.  Stir in garlic.

Return lamb to casserole and add stock, wine, lemon juice, tarragon and scallions.  Bring to simmer, cover and place in oven.

Bake lamb for 5 hours.  By then it will be melt-in-your mouth tender. Remove lamb from casserole.

Strain sauce into heavy saucepan. (I usually skip the straining and just mash the veggies).  Skim off as much fat as possible. If you have strained the solids, put them in a food processor and puree with a tablespoon of minced parsley.  Add (strained or unstrained) to sauce, reheat and check for seasoning,

Remove strings from lamb. Slice roast down the middle and cut into chunks. (I have found that the lamb usually falls into chunks on its own) Layer meat into loaf pan and unmold on warm serving plate.  Sprinkle remaining parsley over meat, garnish with parsley springs and serve with the sauce which is exquisite,  Mashed potatoes are a perfect accompaniment.

Happy Easter!








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