James Beard's

Total Time: 7 hrs 20 mins Preparation Time: 20 mins Cook Time: 7 hrs

Ingredients

• Servings: 8
• 5 -6 lbs leg of lamb, boned and tied (ask for the bones, and have them sawed into 1-inch pieces)
• salt and pepper
• 3 medium onions, each stuck with 2 cloves
• 6 cloves
• 3 carrots, split lengthwise
• 6 -7 garlic cloves
• 1/2 cup olive oil
• 1 teaspoon dried thyme
• 1 bay leaf
• 4 -5 ripe tomatoes, peeled seeded and coarsely chopped
• 1 cup red wine
• chopped parsley (to garnish)

Recipe

• 1 preheat oven to 400°f.
• 2 rub lamb with salt and pepper and place on a rack in a roasting pan.
• 3 surround with the bones, onions,carrots and 4 to 5 garlic cloves.
• 4 pour the olive oil over the bones and vegetables.
• 5 roast at 400°f for 30 minutes.
• 6 reduce heat to 350°f and roast for 30 minutes.
• 7 reduce heat to 200°f.
• 8 transfer lamb to baking pan or casserole dish.
• 9 add remaining garlic, 1 teaspoon each salt and pepper, tomatoes and bones and vegetables from the roasting pan.
• 10 rinse roasting pan with the red wine and pour wine over lamb.
• 11 cover tightly with aluminum foil and roast in a 200°f oven for 6 hours.
• 12 transfer lamb to a platter and remove the strings.
• 13 discard bones and bay leaf.
• 14 remove the cloves from the onions and puree or blend all the vegetables.
• 15 combine with the pan juices.
• 16 serve meat and sauce with cooked beans seasoned with salt and pepper garlic and basil.