Marinated Leg of Lamb
|Leg lamb||7 Pound, boned, tied (1 Piece)|
|Vinegar||1 Cup (16 tbs)|
|Water||2 Cup (32 tbs)|
|Onions||2 Cup (32 tbs), sliced|
|Tomatoes/1 large can tomatoes, drained||4 Large, coarsely chopped|
1) Preheat the oven to 350Â°F before baking.
2) Use salt to rub the leg of lamb and place it in an earthenware or enameled casserole.
3) Take a saucepan and mix together vinegar, water, bay leaves, onions, peppercorns, parsley and thyme in it.
4) Allow the mixture to come to a boil over high heat and then cool to lukewarm.
5) Pour this over the lamb and keep the lamb uncovered in refrigerator for 6 to 24 hours for marination, turning it every couple of hours.
6) Scrape the excess marinade from the lamb and dry it gently with paper towels.
7) In a heavy 12-inch skillet, heat lard until a light haze forms over it and then cook lamb in it for 15 to 20 minutes, until it is browned, tossing it every 5 minutes using two wooden spoons.
8) In a casserole or roasting pan just large enough to hold the lamb, place it.
9) Take a bowl and strain the marinade into it.
10) To the casserole, add the contents of the strainer, 1 1/2 cups of the marinade and the tomatoes.
11) Top the lamb with bacon slices and allow the liquid to come to a boil on top of the stove.
12) Cover and cook it for about 2 hours in the middle of the preheated oven, checking occasionally to see that the liquid is hardly bubbling.
13) Transfer it to a platter when the meat pierces easily with the point of a small sharp knife.
14) Into a saucepan, strain the cooking juices through a sieve, squeezing down hard on the vegetables before discarding them.
15) Remove the fat from the surface and allow the juices to come to a boil on top of the stove.
16) Adjust seasoning.
17) Slice the lamb and place it on a serving platter.
18) Cover them with some of the sauce and serve the remaining in a sauceboat.