7 hrs 20 mins
Got all day and in the mood to cook? This lamb is cooked for hours in a 200°F oven and the result is lamb so meltingly tender you can eat it with a spoon, hence the name! Taken from James Beard's last cookbook before his death in 1985.
My Private Note
Units: US | Metric
- 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)
- 1Preheat oven to 400°F.
- 2Rub lamb with salt and pepper and place on a rack in a roasting pan.
- 3Surround with the bones, onions,carrots and 4 to 5 garlic cloves.
- 4Pour the olive oil over the bones and vegetables.
- 5Roast at 400°F for 30 minutes.
- 6Reduce heat to 350°F and roast for 30 minutes.
- 7Reduce heat to 200°F.
- 8Transfer lamb to baking pan or casserole dish.
- 9Add remaining garlic, 1 teaspoon each salt and pepper, tomatoes and bones and vegetables from the roasting pan.
- 10Rinse roasting pan with the red wine and pour wine over lamb.
- 11Cover tightly with aluminum foil and roast in a 200°F oven for 6 hours.
- 12Transfer lamb to a platter and remove the strings.
- 13Discard bones and bay leaf.
- 14Remove the cloves from the onions and puree or blend all the vegetables.
- 15Combine with the pan juices.
- 16Serve meat and sauce with cooked white beans seasoned with salt and pepper garlic and basil.
Nutritional Facts for James Beard's
Serving Size: 1 (454 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 755.8
- Calories from Fat 467
- Total Fat 51.9 g
- Saturated Fat 18.3 g
- Cholesterol 189.9 mg
- Sodium 183.6 mg
- Total Carbohydrate 10.4 g
- Dietary Fiber 2.0 g
- Sugars 4.6 g
- Protein 53.9 g
The following items or measurements are not included: