Forever Roasted Lamb

Total Time: 8 hrs 25 mins Preparation Time: 25 mins Cook Time: 8 hrs

Ingredients

• Servings: 6
• 2 medium onions, thinly sliced
• 2 tablespoons extra virgin olive oil
• salt & freshly ground black pepper
• 1 1/2 teaspoons finely chopped fresh sage
• 1/2 cup water
• 4 lbs lamb legs or 4 lbs lamb shoulder, at room temperature
• 1/4 cup fennel, spice (fennel spice rub for turkey (michael chiarello))

Recipe

• 1 heat the olive oil in a large saute pan over medium heat until hot; add the onions and a pinch of salt and pepper; reduce the heat to medium-low and cook for about 1 minute; add the sage and cook until the onions cease throwing off water, about 3 minutes; add the water, cover, and cook until the onions are very tender, about 10 minutes; uncover and saute until the onions are very soft and the pan is dry again, about 2 minutes; season well with salt and pepper.
• 2 preheat the oven to 275 degrees fahrenheit; peel back the lamb skin and spread the onions directly on the fat layer; fold the skin back over the onions and tie closed with kitchen string (i didn't do this - just patted everything into place); season well all over with the fennel spice.
• 3 arrange the meat on a rack in a roasting pan and cook until the meat is very tender, 6 to 8 hours; it is ready when it pulls away easily if picked at with a pair of tongs; it is often easiest to cook the meat overnight, or put it in the oven in the morning and let it cook all day; it does not need to be attended.