Gourmet Leg Of Lamb
|Lamb leg||6 Pound (1 In Number)|
|Garlic||1 Clove (5 gm)|
|Kosher salt/Coarse salt||1⁄4 Cup (4 tbs)|
|Peppercorns||2 Tablespoon, cracked|
|Cognac/Brandy||1⁄4 Cup (4 tbs)|
|Dry red wine||2 Cup (32 tbs)|
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.
Makes 8 to 10 servings.
Calories 689 Calories from Fat 375
% Daily Value*
Total Fat 42 g64%
Saturated Fat 20.9 g104.5%
Trans Fat 0 g
Cholesterol 206.8 mg68.9%
Sodium 2384.7 mg99.4%
Total Carbohydrates 8 g2.8%
Dietary Fiber 0.01 g0.04%
Sugars 0.5 g
Protein 50 g100.1%
Vitamin A 0% Vitamin C 0.26%
Calcium 2.7% Iron 24.6%
*Based on a 2000 Calorie diet