Ingredients
- ½ of 18-pound baby lamb
- Oil to coat pan
- Salt and freshly ground black pepper to taste
- 2 pounds carrots, turned into shape of olives
- 2 pounds white turnips, turned into shape of olives
- 1 pound celery, peeled and cut into 1-inch pieces
- 20 small silver onions, peeled
- 2 bay leaves
- 2 branches fresh thyme
- 1 large ripe tomato, quartered
- 3 cloves garlic
- 1 medium bunch parsley
- ½ cup bread crumbs
- 1 cup dry white wine
- 1 cup beef or chicken stock
- 1 ½ pounds fresh egg noodles, cooked
- 2 tablespoons brown butter
- Nutritional Information
Nutritional analysis per serving (10 servings)
7407 calories; 762 grams fat; 304 grams saturated fat; 0 grams trans fat; 353 grams monounsaturated fat; 79 grams polyunsaturated fat; 72 grams carbohydrates; 8 grams dietary fiber; 15 grams sugars; 64 grams protein; 684 milligrams cholesterol; 2334 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Ten servings
Preparation
- Have the butcher cut the lamb into three pieces – leg, shoulder and rack.
- Coat the bottom of one or two heavy casseroles with oil.
- Season the lamb with salt and pepper and saute the lamb until it is brown. Then place it in the oven at 400 degrees and roast for 15 minutes.
- Add the carrots, turnips, celery and onions and stir around the lamb. Cook for five minutes, until lightly browned.
- Add the thyme and bay leaves with the tomato and cover lightly with aluminum foil. Reduce the heat to 250 degrees and braise for 45 minutes.
- Finely chop the garlic and parsley and mix with the bread crumbs. Five minutes before the meat is done, uncover and return the heat to 400 degrees. Add the wine and stock and spread the parsley mixture on top. Brown lightly for about five minutes.
- Saute the cooked noodles in two tablespoons of brown butter.
- Remove the lamb from the oven and allow to rest for 10 minutes before slicing. Serve with the vegetables, juices and noodles.
1 hour 30 mintues
Dining and Cooking