Herb-Simmered Leg Of Lamb

• 1 bay leaf
• 4 medium cloves garlic, unpeeled
• 2 teaspoons rosemary
• 2 3/4 pounds boneless leg of lamb, rolled and tied
• Sardine sauce (see recipe) OR
• Enriched vinaigrette (see recipe)

1. In a 10 1/2-inch-wide braising pan or stockpot, bring 16 cups water to a boil with the bay leaf, garlic and rosemary.
2. Add the lamb, and return to a boil.
3. Lower the heat, and simmer for 1 hour 30 minutes, turning every 20 minutes.
4. Remove the pot from the stove, and allow the meat to cool in the liquid.
5. Remove the meat from the liquid, and slice across into 1/4-inch slices; there should be 25 to 30 slices.
6. Spread 1 cup of sardine sauce on a medium platter or in a baking dish.
7. Place a layer of lamb slices on top of the sauce, and then spread the slices with more sauce.
8. Continue until all of the sauce and meat have been used.
9. Cover with plastic wrap, and refrigerate for 1 hour or up to 3 days.
10. If you are using the enriched vinaigrette instead, simply drizzle it over the sliced meat just before serving.

bay leaf, garlic, rosemary, lamb, vinaigrette

Taken from cooking.nytimes.com/recipes/9723 (may not work)