Author Topic: A use for all that peeled garlic - 7 hour lamb  (Read 4979 times)

Offline Paul

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A use for all that peeled garlic - 7 hour lamb
« on: November 27, 2009, 04:38:58 am »
7 hour garlic lamb

This is a recipe from Paula Wolfert's book "The Slow Mediterranean Kitchen".  A good use for a jaw dropping amount of garlic, but very easy and the garlic isn't as overpowering as you might fear.

1 leg of lamb on the bone, shank removed
2 tbsp olive oil or goose fat
5 heads of garlic (heads, not cloves!) peeled
3 tbsp cognac or brandy
1 cup sauternes or other sweet white wine

Brown lamb on all sides in the oil/fat in a cast iron casserole.  Drain off most of the oil.  Add garlic cloves, then heat cognac, set alight, and pour over lamb (don't set fire to the kitchen).  Add sauternes. Add salt and pepper.  Cover with a wet sheet of baking paper, put lid on casserole.  Bake in oven at 100 for 7 hours, turning lamb halfway through.  Remove the lamb and let stand for 30 minutes somewhere warm.  Skin fat off the sauce.

The lamb becomes a deep pink colour and falls off the bone, and is delicious.  You can taste the garlic for sure, but it cooks so long it dones't seem to have the usual garlic side-effects.  This takes about 10 minutes to prepare, then it's set and forget.

Offline CreamPuff63

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Re: A use for all that peeled garlic - 7 hour lamb
« Reply #1 on: November 27, 2009, 06:58:45 am »
Sounds delicious Paul. I love your recipes and look forward to seeing what you post up. The other night I made the lamb sauce for pasta, and some home made spaghetti and it was just mouthwatering. Many thanks.
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Offline Thermomixer

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Re: A use for all that peeled garlic - 7 hour lamb
« Reply #2 on: November 27, 2009, 07:11:08 am »
Sounds good - we had a salad with 30 cloves of garlic confitted in oil 2 weeks ago.  Should try it in the TMX
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Offline Paul

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Re: A use for all that peeled garlic - 7 hour lamb
« Reply #3 on: November 27, 2009, 07:24:13 am »
Sounds good - we had a salad with 30 cloves of garlic confitted in oil 2 weeks ago.  Should try it in the TMX

There's also that chicken with 40 cloves of garlic, which I always enjoy.  "Peace and happiness begin where garlic is used in cooking" to quote Boulestin.  How sad our Anglo-Saxon heritage in not using it.  It probably explains why England can be so miserable at times.

Offline cookie1

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Re: A use for all that peeled garlic - 7 hour lamb
« Reply #4 on: November 27, 2009, 09:01:45 am »
Ooh.
We love garlic and I often use way too much, but who cares. The other day I roasted a couple of bulbs of garlic and then squeezed it out and added it too some mayonnaise I was making.  We never have a roast lamb or beef without it being heavily studded with garlic.
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Offline Thermomixer

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Re: A use for all that peeled garlic - 7 hour lamb
« Reply #5 on: November 27, 2009, 11:39:20 pm »
Had aioli at the weekend - can't get enough of it.  Definitely garlic lovers here.
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