Original Southern Twang Leg of Lamb
This recipe is so good, your guests will think you started with dessert. From the sweet tomato-based sauce, with a hint of garlic, to the delicate flavor of rosemary, this is a gourmet dish your family and friends will love. Heck, we're pretty sure you'll like it too. A slow-cooked, tender leg of lamb with peas and garlic mashed potatoes... mmm. This one you've got to try.
Ingredients
Lamb
4 lb leg of lamb
1/4 cup olive oil
Salt, pepper, garlic salt &
dried rosemary
5 garlic cloves sliced in half
3 medium onions, sliced
5 garlic cloves coarsely
chopped
5 sprigs fresh rosemary
1 jar Southern Twang Sauce
Garlic Mashed Potatoes & Peas
2 pounds red potatoes
3/4 cup milk, heated
3 tbsp. butter
2 cloves garlic, minced
32 oz. bag frozen peas
1 tbsp butter
Salt, pepper & garlic salt
Lamb
Prepare: Preheat oven to 325° F. Trim fat from lamb. Cut 5 garlic cloves in half, slicing lengthwise. Cut a small slit deep into the meat with a paring knife and insert half a clove of garlic. Repeat with remaining garlic cloves. Rub lamb with olive oil, salt, pepper, garlic salt & dried rosemary. Marinate lamb overnight. Lightly oil a 6-quart casserole dish. On the bottom of the casserole arrange half of the onions and the coarsely chopped garlic. Top with 4 sprigs fresh rosemary. Place the lamb on top of the vegetables and cover lamb with remaining onions. Cover casserole with the lid.
Cook: Cook lamb for 3 hours, basting every 1/2 hour after the first hour.
Smother: Pour 1 jar Southern Twang sauce over lamb and cook for an additional 45 min. - 1 hour, or until the meat falls off the bone. Keep in mind that cooking times will vary. Remove the lamb from the oven and let it sit, covered with foil, for 10 minutes before slicing. Once you’ve taken the lamb out of the casserole dish, remove the sliced onions from sauce and place on a serving platter. Throw away the sprigs of rosemary. Arrange sliced lamb over the bed of onions. Skim the grease off the surface of the sauce in the casserole dish and discard. Pour the remaining sauce over the lamb. Make sure you completely smother the lamb with sauce to keep it moist. Top with a fresh sprig of rosemary.
If using a crock-pot, cook on high for 4 hours.
Garlic Mashed Potatoes & Peas
Garlic Mashed Potatoes: Peel and slice potatoes into 2-inch pieces. Add potatoes to a large pot filled with water. Place the pot on the larger burner, bring water to boil and cook for 30 minutes or until potatoes can be pierced easily with the tip of a knife. Drain potatoes in a colander and transfer them to a medium bowl. Add hot milk, butter, minced garlic, pinch of salt & pepper. Mash potatoes with a potato masher until smooth.
Peas: Cook peas according to the package directions. Add 1 tablespoon butter, salt, pepper & garlic salt to taste.
Also, try the lamb with our grilled vegetables.
