Preparation 30 minutes
Cooking 4 hours
5 pound lamb shoulder or leg
10 cloves garlic
6 rosemary sprigs
6 thyme sprigs
1 cup of dry white wine
3 tbsp. of smoke paprika
1 tbsp. of white pepper
¼ cup of olive oil
1 tsp of coarse kosher salt
1 - Make about 10 small slits, each about ¼ inch wide and ½ inch deep over the surface of the lamb. Slice 5 cloves of garlic and insert them in each slit.
2 - Combine together paprika, salt and pepper, then rub the meat with the mixture.
3 - Wash, peel and cut the onions in 4.
4 - In a cast iron casserole dish or skillet (or other oven dish ), brown the lamb on both sides with olive oil about 3 to 5 minutes over medium high heat, turning once. Add onions, the dry white wine and the remaining garlic (don’t need to peel!), in the dish let cook for 2 minutes.
5 - Turn off the heat and add rosemary and thyme.
5 - Heat the oven to 300 degrees. Bake uncovered about 4 hours. Remembering brushing once each hour with the lamb’s juice and turn it once after 2 hours
6 - Take the meat out the oven cover with aluminum foil .Let stand the meat for 30 minutes before serving.
Serve with baby potatoes
Voila Bon Appetit.!