Leg of Lamb with Dates and Prunes
1 Leg of lamb, bone-in
4 tablespoons olive oil
1 tablespoon kosher salt
2 tablespoons paprika
1 3/4 teaspoons freshly ground pepper
2 cups lamb stock
1 bottle fruity white wine
1 Spanish onion, minced
3 large carrots, peeled, sliced into 1/2-inch rounds
1/2 ceraric, peeled, sliced into 1/2-inch cubes
2 rosemary sprigs
3 bay leaves
6 sprigs lovage or 2 tablespoons dry lovage
1/2 cup mixed olives
6 dried prunes
6 dried dates
3 garlic cloves, finely chopped
6 dried figs
Heat oven to 325 degrees.
Rinse and pat dry the leg of lamb. Rub it with 2 tablespoons olive oil, and season it with 1 tablespoon salt and 1 1/2 teaspoons pepper and 2 tablespoons paprika. The whole leg of lamb has to be covered. If you need more add extra of the rub mixture.
In a large pan heat the rest of the olive oil over medium heat. Add the onions and cook until soft, about 5 minutes. Add the carrots, celeriac, olives, garlic, rosemary and bay leaf. Mix until herbs start releasing their aroma, about 3 min.
Transfer the mix to a large Dutch oven and place the lamb, fatty side up, on top of the vegetables. Add the prunes, dates, figs and the white wine. Cover the lamb with the lovage herb. Add just enough stock to cover the vegetables.
Cover the Dutch oven with heavy-duty aluminum foil and cook in the oven on 325 for 2 hours.
Turn the lamb, cover it again and cook for another 1 1/2 hours. Uncover raise the heat to 350F and cook for 45 min, scooping and juicing the lamb with the cooked liquid. The last 15 minutes roast the lamb on 425F to get crispy finish.
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