Yugoslavian Leg of Lamb
Yugoslavian Leg of Lamb
7-8 lb leg of lamb, boned and tied
1 tsp salt
1 cup red wine vinegar
3 bay leaves
2 cups water
2 1/2 cups diced onions
1/4 cup coarsely chopped fresh parsley
1 tsp dried thyme
1 tsp black pepper (I think I used ground)
4 large tomatoes, coarsely chopped
2 TBS chicken fat (last time I had none left so I didn't use it)
Rub lamb with the salt. Put in a large casserole.
In a small saucepan, combine the bay leaves, vinegar, water, onions,
parsely, thyme, pepper and tomatoes.
Bring the liquid to a boil over high heat.
Cook for one minute and remove the saucepan from the heat.
Cool the mixture to room temperature and pour it over the lamb.
Leave the lamb to marinate in the refrigerator for 6 hours, uncovered.
Turn the lamb every 1 1/2 hours.
Preheat the oven to 375F.
Melt the chicken fat in a small paucepan over a medium heat.
Remove the lamb from the refrigerator.
Pour the chicken fat over the lamb.
Roast the lamb for 2 hours, basting every 30 minmutes.
If the liquid in the casserole starts to boil too fast, reduce the
heat to 350F.
Save the pan drippings for gravy.
Source: rec.food.cooking
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