| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Lamb |
9 |
Servings |
INGREDIENTS
| 5 1/2 |
lb |
Leg of lamb |
| 1 |
|
Clove garlic |
| 1/4 |
c |
Kosher or coarse salt |
| 2 |
T |
Peppercorns, cracked |
| 1/4 |
c |
Cognac or brandy |
| 2 |
c |
Dry red wine |
INSTRUCTIONS
Trim excess fat from lamb. Cut garlic clove into 4 to 6 slices. Using
a paring knife, make enough small slits to insert slivers of garlic
into various parts of meat. Sprinkle coarse salt and pepper over all
sides of lamb. Place in large bowl; pour cognac or brandy over it.
Refrigerate several hours or overnight, brushing with cognac or brandy
and turning meat several times. Drain meat and put it and red wine in
slow-cooking pot. Cover and cook on low 10 to 12 hours or until meat
is done. If possible, turn roast in pot once during cooking. Recipe
By : From: Stephanie Da Silva File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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