Lamb Time: Auntie E's Israeli Lamb

We have Lamb one time a year, It is during the Passover time or Easter in this case.  I really love Lamb. This recipe is  really good. With a Mild Flavor. My Family do not like it too gamy.

You will need:
 boneless Lamb about  a 3 lb one.
Avocado Oil about 2 tablespoons
 Salt and Pepper mix about 2 teaspoon
Low sodium Chicken Bone Broth 1/2 cup
a dry White Wine 1/2 cup
one sprig each of  Fresh Thyme and Rosemary
4 cloves of Garlic crushed a little.

 Preheat Oven to 300°Fahrenheit .
                                                                                                                                                                          In a  Oval cast iron pot or a LeCreuset oval  dutch oven. I use this one.

 Now heat  stove burner on med high heat, add oil and brown lamb on all sides.
Turn off heat. Sprinkle Salt and Pepper Over the lamb,  put the rosemary and thyme on top of the lamb. add broth and wine to pot. Put the garlic cloves around the liquid. Put the top on and place in a preheated 300°Fahrenheit oven. roast for about 1-1/2 hours. check at the 1 hour to see if it is done. Mine was at 153°F at the 1 mark.You want the temp to be around 150 °F it will continue to cook once it is out of the oven. Rest for about 25 minutes. the temp should be about 160°F which is a Medium for the Lamb. We like it at medium. If you like your  more done, then cook in  until registers 160°F. That way it will be more done after resting.  be Careful if cooking til well done. Lamb can get tough rather quickly. That is why I take it out at 150°F. and be sure to let it rest. That is important to let the juices settle back in the meat.


Recipe copyright 2019 by "Auntie E Cookbook/EM Dubros"