Roman Lamb
- Total Time
- 1 hour 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup lard or vegetable oil
- ½baby lamb cut in 7 pieces, about 7 pounds
- 5cloves garlic, peeled and chopped
- 1cup wine vinegar
- 25leaves fresh sage
- 4sprigs fresh rosemary
- 1cup fresh lemon juice
- Salt and freshly ground pepper to taste
Nutritional analysis per serving (6 servings)
224 calories; 22 grams fat; 3 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 3 grams polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 1 gram protein; 262 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oil over medium heat in a lidded kettle or a heavy pot just large enough to hold the lamb in 2 layers. In batches, brown lamb well on all sides. Pour out all but 2 tablespoons of fat.
- Step 2
Add garlic and vinegar. Boil vinegar to reduce by half. Add sage, rosemary, lemon juice, salt and pepper. Leave lid ajar and braise over low flame for 1 hour, turning lamb occasionally. If liquid evaporates, add water sparingly. Cook until lamb is tender, testing it with a fork. The lamb is ready when it begins to fall from the bone.
Private Notes
Comments
Hands down, my favorite lamb recipe for dinner parties. Super easy to make. Tender, fall apart meat that pares well with any type of side dish. I double the garlic. I use a bone-in leg of lamb most often, but sometimes a lamb shoulder.