The Recipe

Slow-Roasted Leg of Lamb with Spring Vegetables

Name: Slow-Roasted Leg of Lamb with Spring Vegetables
Yield: Serves 8 to 10
Ingredients: 1 bone-in leg of American lamb (about 7 lbs.), all but a thin layer of fat trimmed; 4 anchovy fillets*, chopped; 3/4 cup pitted green olives; 1/4 cup capers*, divided; 3 tablespoons chopped fresh oregano leaves, divided; 2/3 cup extra-virgin olive oil, divided; 1/2 cup full-bodied white wine, such as a Viognier or RhÃ´ne blend; 16 baby artichokes, stems trimmed to 1 in.; 16 large shallots; 2 bunches young, thin carrots; 14 to 16 sprigs thyme, divided; Kosher salt and pepper

COOK TIME : a few secondsPREP TIME : a few seconds

By SunsetFrom Myrecipes

Slow-Roasted Leg of Lamb with Spring Vegetables

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Ingredients

DESCRIPTION

Hours of cooking on very low heat makes this lamb fall-off-the-bone tender, and a blast of high heat at the end crisps the surface. All you need to round out the dinner are mashed potatoes and a salad.

INGREDIENTS

1 bone-in leg of American lamb (about 7 lbs.), all but a thin layer of fat trimmed
4 anchovy fillets*, chopped
3/4 cup pitted green olives
1/4 cup capers*, divided
3 tablespoons chopped fresh oregano leaves, divided
2/3 cup extra-virgin olive oil, divided
1/2 cup full-bodied white wine, such as a Viognier or RhÃ´ne blend
16 baby artichokes, stems trimmed to 1 in.
16 large shallots
2 bunches young, thin carrots
14 to 16 sprigs thyme, divided
Kosher salt and pepper