Cook the meat for 24 hours and you’ll be amazed.
It really takes that long to cook this delicious lamb. The reason is that you set the cooking temperature at 160°. I had trouble understanding how the meat could possibly be juicy, tender, and full of flavor after for all those hours at that temperature, but that is exactly what happens.
Living in France is the first time I had 24-hour lamb, but not the last! Mark, my husband, was determined to figure out how to make it. It took him some research and a few tries but I am glad to say he figured it out. And it is so worth the effort!
Easter has traditions: Easter eggs, Easter egg hunts, jelly beans, chocolate bunnies, and tons of chocolate eggs. Even though my husband and our children have outgrown most of these traditions, I haven’t. I want to celebrate the end of a long winter with all the cheer spring and Easter has to offer.
Because it comes at the end of a long winter I set the table using everything I can think of that represents both spring and Easter. My goal is to make Easter not only fun but even silly.
Rosemary and lima beans are the perfect accompaniments to 24-hour lamb. As a side dish we make mashed potatoes, but you could serve roasted potatoes as a contrast.
Add to the lamb dinner a dessert—a good contrast is lemon, and it’s the perfect spring flavor. Lemon mousse is a delicious recipe to try. Find it at the following blog post: IT’S TIME TO WAKE UP OUR TASTE BUDS.
MARK’S 24-HOUR LAMB
Serves: 6 to 8
Prep time: 30 minutes
Total time: 20½ hours
Preheat oven to 160°
2 tablespoons high-heat oil, more if needed
4 lbs lamb shoulder, deboned
Salt and pepper
4 sprigs rosemary
6 cloves garlic
1 cup chopped onions
1 cup broth
1 teaspoon soy sauce
1 tablespoon chopped parsley
Baby lima beans, 24 oz bag frozen
What do you make to celebrate Easter and spring?
Let me know if you try this lamb. I want to hear what you think of the recipe.
Happy Easter, and spring.
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