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Home Cooking

Molly Stevens' Seven-Hour Leg of Lamb

Meat_Tyrant | Dec 7, 202001:07 AM     18

I've seen this recipe recommended several times around here and I'm going to make it. I've never cooked anything like this before, so I could use some wisdom.

The recipe instructs to first brown the lamb under the broiler, then deglaze with wine, add stock and vegetables, then back to the oven at 265F. It cooks for "six or seven hours" and becomes tender enough to eat with a spoon.

My instinct is to caramelize the onions and carrots beforehand and to brown the meat on all sides on the stovetop.

1. Will my veggies get overcooked and turn to mush if I caramelize? Should I just follow the recipe?
2. What temperature does the meat need to reach for it to become "a la cuillere?" The recommended "six or seven hours" is not good enough for me.
3. I have a boneless leg of lamb. Should I spread it out flat or tie it up in a cylinder?

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