Seven-hour lamb with garlic and marsala
Seven-hour lamb with garlic and marsala
From the August 2005 issue of
Australian House and Garden magazine.
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INGREDIENTS
2kg leg of lamb
2 tablespoons extra virgin olive oil
60 cloves garlic, peeled
2 tablespoons brandy
1¼ cups sweet marsala
mashed potato, to serve
METHOD
Choose a pan in which the leg of lamb fits snugly. Place lamb in pan and add enough water to cover. Remove lamb and bring water to a boil. Return lamb to pan and boil for 15 minutes. Remove lamb from pan and dry on paper towels.
Preheat oven to 100°C (90°C fan). Heat oil over moderate heat in a heavy-based pan. Add lamb, brown on all sides. Remove most of fat from pan, and add garlic and brandy. Set alcohol alight and when flames die down, add marsala. Season lamb well.
Press a sheet of baking paper to the surface of the lamb, and cover with a well-fitting lid. Bake 6-7 hours, turning lamb halfway through cooking time. Remove from oven, take off lid, and let stand 30 minutes. Remove all fat with a spoon. (Lamb may alternatively be cooked in a 160°C [140°C fan] oven for 3 hours.)
Place lamb on a heated platter. Remove garlic from pan with a slotted spoon. If pan juices are thin, boil them down until at a coating consistency. Serve lamb with garlic, sauce and mashed potatoes.
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