Leg of Lamb

 This may be a first, using a twitter recipe.  It's here, from Tom Nichols.

I had a smaller boneless leg of lamb, about 2.25 lbs, and shortened the cook time by about an hour.  Didn't end up doing the 30 minutes uncovered because I was afraid I'd overcooked it. I had the last of the potatoes from the garden, a mix of fingerlings, some type of yellow potato, and a red potato.  I cut them into slices about an inch thick and added them with an hour left.

Sam had thirds.

It's one of those recipes where the smell is suddenly overwhelmingly wonderful.  There is broth left I'm going to use for a soup.

Here's the recipe as written in the tweet.

I'll be making my Famous Lamb Recipe That Everyone Thinks is Wrong But That You Definitely Shouldn't Change, next week for New Year's Day, as is the custom in our home.  Here's the recipe.

The Lamb Recipe

1.  Get a large boneless leg of lamb, 4-5 lbs.  Put it in a nice blue stoneware pan. (That doesn't affect anything, it's just what grandma used.)

2.  Make five or six deep incisions in the lamb with a sharp knife, about 3/4 inch wide and an inch or so deep.

3.  THIS IS IMPORTANT:  Fill those incisions with Garlic POWDER, not real garlic or you will stink out your house for all time.

4.  Drizzle olive oil (yes, PAM Olive Oil spray is fine) on the whole piece.

5.  Crust it with garlic salt (Really.)

6.  Now cover it with oregano - yes, dried oregano, not fresh -- until it's furry with oregano (No. Really.)

7.  Cook for at least three hours, covered, then uncover for 30 minutes.

(OPTIONAL:  If you have a big piece of lamb, over 5 lbs, you can drain it now or else you'll get a lot of water in there.  But leave a half an inch of liquid so it does not dry out.  And you can use some of the runoff to baste it, but let it cook uncovered at the end.  And if you make potatoes in the same pot as I do, leave some liquid for cooking the potatoes with the lamb.)

That's it.

Remember, all this garlic and oregano will either melt or run off. Do not listen to your foodie instincts about "real garlic" or "too much" oregano.  Just do it the way my grandmother did.