Leg of Lamb

Brendan’s Grandmère’s recipe (Constance Houle, née Deschamps)

Ingredients

• 5 to 6 lbs leg of lamb (recommend having it boned and rolled by butcher)
• 1 large garlic clove, slivered
• 1 onion, chopped
• 1 cup dry white wine
• ½ tsp concentrated beef extract (bouillon cube)
• 2 carrots, peeled and thinly sliced
• 1½ tsp tomato paste
• Salt and pepper to taste

Directions

1. Pierce lamb in several places and insert garlic slivers.
2. In a large, heavy skillet, slowly brown lamb on all sides in its own fat. When lamb is almost brown, add onion and carrots to pan and brown slightly.
3. Add wine, tomato paste, beef extract, salt, and pepper. Cover and simmer on very low heat for 4 hours or until meat is tender.
4. Remove meat to patter and skim off fat.
5. Serve with juices.