thedailychannel.com — recipes
Lamb with 40 cloves of garlic *
Pre-heating
Pre-heat oven to 325 degrees F (160 C)
Cutting Up
Peel (if desired) 40 garlic cloves. This is usually about 4 bulbs.
Cut up two pounds (one kilo) of lamb into two-inch (5 cm) chunks.
Brown the meat
Heat up 2 tablespoons (15 ml) of olive oil, in a flame-proof casserole.
Sear the lamb chunks in 2 or 3 batches
Don't rush this step. Make sure the meat looks appetizingly brown. That's the whole point of this step, right?
Set aside the browned meat.
The onion and the garlic
Chop one small onion while the meat is browning.
Saute the chopped onion in the wonderful juices in the now-empty casserole.
Stir the 40 garlic cloves in with the onion. Cook for two or three more minutes.
Remove from heat and add the lamb to the onion and garlic.
Mix 2 Tablespoons (15 g) of paprika, a bay leaf, 1 or 2 T (15 or 30 ml) of red wine
vinegar, pepper and, if desired, salt.
Cover the casserole with aluminum foil.
Baking
Pop into the oven and bake for 2 hours
Wow what an aroma!
* If you wish, you may substitute moose instead of lamb. To avoid dryness, you may wish to consider roasting the moose for less than two hours.
Special note: When the lamb has been roasting for an hour and a half, someone will say "Let's have the lamb right now!" And you could. Nonetheless, we suggest that you RESIST THIS TEMPTATION. Open a bottle of wine, engage in some chitchat, or perhaps indulge yourselves in some other way during this brief interlude. Let the lamb reach full tenderness. Life is too short to rush the best moments. And this is one of them.
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