I cannot think of a dish better suited for a large winter dinner party than this one, since it needs to be made a day or two in advance, and once finished, is strictly a reheat. It is a dish that is very difficult to ruin. This is always called seven-hour leg of lamb, but, in truth, it really only takes five.
Rub the leg of lamb all over with the chopped garlic, half the olive oil, and salt and pepper. Marinate in the refrigerator 12 hours or overnight.
Preheat the oven to 450°F
Wipe the garlic off the lamb and brown the leg in the oven in a roasting pan for 20 minutes.
Heat the remaining
Reduce the oven temperature to 275°F.
Place the lamb in the casserole, cover with foil and then the lid of the casserole, and cook in the oven for 5 hours, or until the lamb is spoon tender.
Take the lamb out of the liquid and cover with a damp towel. Strain the cooking juices into a saucepan; simmer, while skimming off all fat and scum. Boil to reduce slightly and serve poured over the carved lamb.
© 2003 Jeremiah Tower. All rights reserved.