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.
