Forever-Roasted Lamb with Herbes de Pr..

Cooking Instructions

METHOD:

Preheat the oven to 275°F. Line a roasting pan or heavy rimmed baking sheet with heavy-duty aluminum foil, to catch the drippings and for easier cleanup. Set a wire rack inside the roasting pan.

Rub the lamb all over with olive oil. Season with the herbs, 2 Tablespoons salt, and 1 teaspoon pepper, pressing the herbs and spices into the meat. Reshape the lamb so that it resembles a leg, and then tie it lightly with kitchen string so it will hold its shape. Place the lamb in the center of the rack.

Roast the lamb until it is fork-tender, 8 to 10 hours. Remove from the oven and let rest for least 15 minutes before removing the string.

Transfer the lamb to a cutting board and, using 2 forks, pull the meat apart into fist-sized pieces. Arrange on a warmed platter. You can use some wine or water to deglaze the pan on the stove top and pour the jus over each plate. Serve warm.

*Note: If you have brought the lamb leg home with the bone intact, the first thing you need to do is bone it: Slip a boning knife between the bone and flesh and, keeping the knife blade as close to the bone as possible, cut down along the bone to free it from the flesh. Discard the bone or save it to make lamb stock.

Round Out the Meal:

Serve with steamed haricots verts.

Kid Friendly:

This is kid friendly!

From At Home with Michael Chiarello by Michael Chiarello (Chronicle Books)