6-9 lb of Alberta Lamb
12 garlic cloves
halved 3 onions
coarsely chopped 3 carrots sliced
2 Tbsp. oil
salt & pepper
1 cup white wine
- Make 24 small, deep cuts in the leg of lamb and push in the garlic halves.
- Put the oil, onions, and carrots into a large casserole with the salt & pepper and bay leaf. Place over a medium heat and when the oil is very hot, add the lamb and brown on all sides.
- Pour in the wine and enough water to cover the meat. Bring to a boil, cover and place in an oven preheated to 325F.
- Cook for 3 hours or until tender. Transfer the lamb to a serving platter, degrease the liquid, and then reduce over a high heat to sauce-consistency.
Recipe Courtesy of Margaret Everett, Grande Cache, Alberta