James Beard S

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Got all day and in the mood to cook? this lamb is cooked for hours in a 200°f oven and the result is lamb so meltingly tender you can eat it with a spoon, hence the name! Taken from james beard's last cookbook before his death in 1985.

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Steps

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Preheat oven to 400f.

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Rub lamb with salt and pepper and place on a rack in a roasting pan.

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Surround with the bones , onions , carrots and 4 to 5 garlic cloves.

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Pour the olive oil over the bones and vegetables.

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Roast at 400f for 30 minutes.

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Reduce heat to 350f and roast for 30 minutes.

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Reduce heat to 200f.

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Transfer lamb to baking pan or casserole dish.

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Add remaining garlic , 1 teaspoon each salt and pepper , tomatoes and bones and vegetables from the roasting pan.

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Rinse roasting pan with the red wine and pour wine over lamb.

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Cover tightly with aluminum foil and roast in a 200f oven for 6 hours.

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Transfer lamb to a platter and remove the strings.

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Discard bones and bay leaf.

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Remove the cloves from the onions and puree or blend all the vegetables.

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Combine with the pan juices.

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Serve meat and sauce with cooked white beans seasoned with salt and pepper garlic and basil.

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Ingredients

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leg of lamb, salt and pepper, onions, cloves, carrots, garlic cloves, olive oil, dried thyme, bay leaf, tomatoes, red wine, parsley