INGREDIENTS

INSTRUCTIONS

Preheat oven to 220c/425f/Gas 7.  1 Make slits in the chunks of lamb
with a small knife and push in  slivers of garlic, using up about a
third of them. Brown the lamb  chunks, two or three at a time, in a
third of the oil over a high  heat.  2 As they brown, put into a large
oiled roasting tin or ovenproof  dish. Nestle the heads of garlic and
rosemary and thyme sprigs  amongst them, and  scatter over the
remaining slivered garlic. Drizzle the remaining oil  over the lot.  3
Roast in the hot oven for 20 minutes and pour over the sherry.  Season
generously with salt and pepper and cover the dish tightly  with foil.
4 Return to the oven and reduce the heat to 180c/350f/Gas 4. Roast for
another 3 1/2-4 1/2 hours, basting frequently with the pan juices.  5
If the pan threatens to dry out, add a splash or two of hot water  and
make sure the foil is really covering the dish properly.  6 The lamb is
done when it is so tender that a fork just slides  through it  like
softened butter. Remove the foil, sprinkle with parsley and take  to
the table.  7 Give each diner a chunk of lamb and a whole head of
garlic,  moistened with some of the pan juices. To eat the garlic,
squeeze the  cloves with the flat of a knife and the softened flesh
will ooze out.  Either smear onto the lamp or scoop up with good bread.
Converted by MC_Buster.  Recipe by: Sophie Grigson's Herbs  Converted
by MM_Buster v2.0l.

A Message from our Provider:

“A lot of kneeling will keep you in good standing.”

Nutrition (calculated from recipe ingredients)
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Calories: 839
Calories From Fat: 526
Total Fat: 58.3g
Cholesterol: 217.7mg
Sodium: 376.7mg
Potassium: 877.2mg
Carbohydrates: 13.8g
Fiber: 3.7g
Sugar: <1g
Protein: 61.2g