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What You Need:
(To Serve: 6 to 8)
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A 7-pound leg of lamb, boned and tied
1 teaspoon salt
1 cup vinegar
2 cups water
3 bay leaves
2 cups sliced onions
6 peppercorns
2 sprigs parsley
½ teaspoon thyme
2 tablespoons lard
4 large fresh tomatoes, coarsely chopped, or 1 large can tomatoes, drained
3 slices bacon
Salt
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Translate this recipe:
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| How To Cook: |
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1. Rub the leg of lamb with the salt and put it in earthenware or enameled casserole. In a saucepan, combine the vinegar, water, bay leaves, onions, peppercorns, parsley and thyme.
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2. Over high heat, bring to a boil, cool to lukewarm, then pour over the lamb. Marinate the lamb, uncovered, in the refrigerator for 6 to 24 hours, turning it every couple of hours.
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3. Preheat the oven to 350°. Remove the lamb from the marinade and pat it dry with paper towels. Heat the lard in a heavy 12-inch skillet until a light haze forms over it, then add the lamb.
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4. Cook it for 15 to 20 minutes, or until it is brown, turning it every 5 minutes with two wooden spoons. Place it in a casserole or roasting pan just large enough to hold it.
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5. Strain the marinade into a bowl and add the contents of the strainer, 1½ cups of the marinade and the tomatoes to the casserole. Lay the bacon slices over the lamb.
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6. Bring the liquid to a boil on top of the stove, then cook, covered, in the middle of the oven for about 2 hours, checking occasionally to see that the liquid is barely bubbling. (Reduce the heat if necessary.)
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7. When the meat shows no resistance when pierced with the point of a small sharp knife, remove it to a platter. Strain the cooking juices through a sieve into a saucepan, pressing down hard on the vegetables before discarding them. Skim the surface fat and bring the juices to a boil on top of the stove.
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8. Taste for seasoning. To serve, slice the lamb, and arrange it on a serving platter. Mask the slices with some of the sauce and serve the rest in a sauceboat.
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