Leg of lamb

I had a leg of lamb I managed to score from Wegman's.  What a boon to Brooklyn that store is.  Wide aisles, nice lighting and a BAR upstairs!  Someone was thinking when they were designing this store.

Marinade

1 large preserved lemon, peel, pulp, seeds and some of the brine

7 cloves of garlic peeled

3 small twigs of rosemary, stripped from stem

handful of fresh parsley

hot pepper flakes

olive oil

Blend all together until it makes a loose dressing.  Taste, if not what you want, doctor it up to your liking.

Choose a large covered pan that can fit the lamb comfortably in it without too much left over space.  Cut deep slits all over the lamb and slather on the marinade and poking it down into all the slits and nooks and crannies.  My leg came with a nice fat cap and was semi-boned and tied.  I didn't want to have to tie it up again, so I cut the slits around the strings and put it into the cavity where the femur used to be.  Sprinkle with ground pepper, no salt at this point, the lemons and brine will take care of that.

Let marinate for a couple of hours, or over night.

The Cook

Preheat oven to 300° F and put the covered lamb into the pot.  Add some white wine.  If you want, you can raise the lamb up on a rack or a bed of thickly sliced onions.  Check on it in about 1.5 hours.  I like my lamb leg well done, but lamb chops medium rare.  Don't be a hater.

white wine and/or chicken stock

2 large onions cut into 1/2" slices

Add onions to the pot now

Add more liquid if necessary.  Taste to see if you need any salt or other seasonings.  Cover again, and let ride for another hour or so.  Timing is until the leg is easily pierced with a fork without resistance.  

Check liquid level and remove lid, increase temp to 500° F to crisp up outside fat.  Alternately, you could blow torch it as well if you didn't want to worry about the oven.  You could also brown the top of the lamb at the outset of the cooking process.  Whatever floats your boat.

Nota bene:

This is not my usual lamb recipe.  It is just something I thought about trying and improvised