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Source: America's Favorite Food Associations

Baked Leg of Lamb Asadar
Lamb marinaded with a blend of herbs and spices to give it a good flavor.
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Serves: 6-8
Prep Time: 15 minutes
Cook Time: 60 or more minutes
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1 large (6 pounds +) American lamb leg, or boned and tied American lamb shoulder
2 teaspoons fresh rosemary, or teaspoon dried rosemary
1 teaspoon marjoram, chopped
2 tablespoons garlic
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 cups onions, sliced
3 bay leaves
Salt and freshly ground pepper
1/2 cup water
1 cup brandy, (Spanish or California), optional




FLAVOR STEP: Mash all the ingredients together in a bowl to make a dry paste. Trim most of the external fat from the meat. Tie the leg tightly with cotton string every 2 or 3 inches to keep it from falling apart during the long cooking. Rub the flavor paste all over the meat.
Preheat the over to 250 degrees. Heat the olive oil in a roasting pan or Dutch oven over medium heat. Strew the onions and bay leaves over the bottom and sprinkle with salt and pepper. Cook, covered, for 5 minutes, stirring occasionally. Add the water and the optional brandy.

Place the lamb on top of the onions. Cover the pot and place it in the middle of the oven. The liquid should remain below a simmer while the lamb bakes; from time to time, check to see if it is simmering-if it it, turn the oven down to 225 degrees. Every 1 1/2 hours or so, check to see if there is enough liquid in the pot; if not, add more. Turn the lamb over each time you check.

After 5 hours, carefully remove the lamb from the pot and cover to keep it warm. Skim off any fat from the surface of the sauce and taste it-if it is not intense and rich, transfer it to a saucepan and boil it down a bit. It does not need to thicken. Remove the strings from the lamb and cut it into thick slices or chunks. Serve with the pan sauce on the side.





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