Rosemary and Garlic Lamb

tasty, soft and juicy lamb

10 minutes to prepare/3-8 hours of slow baking / 4-6 servings

This manner of cooking lamb (or any other meat for that matter) allows it to remain soft and hot until you are ready to serve it; whether 3 hours after you put it in the oven or several hours afterwards.

Once you are done with the high temperature cooking, you may go shopping or do other chores without having to "watch" it.

created: Sunday, February 04, 2007 (PST)

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Ingredients

- 2 lb lamb, preferably shoulder blade
- 2 garlic cloves, sliced
- salt and pepper to taste
- one small piece of fresh rosemary

1 yard cooking paper
1 yard aluminum foil

Directions

- place sliced garlic and rosemary on top of lamb
- add sallt and pepper
- wrap it first with cooking paper, and then with aluminum foil, tightly.

- preheat oven to 400 F.
- place wrapped lamb (upside up) in oven,on a wire rack, in the middle of oven
- (optional) place underneath a pan with water to contain any liquids that might escape the aluminum foil and to keep them from turning to fumes
- let it cook at this high temperature for one hour
- then, turn heat down to 200 F, and continue cooking for at least three hours and up to 5 or 6 hours; no need to check on it.

when ready to serve, use scissors or knife and cut aluminum foil and cooking paper open. Use two big forks to get lamb out and place it on plater.

(see link )