Recipe courtesy of Laura Calder
Save Recipe Print
Total:
4 hr 15 min
Prep:
15 min
Cook:
4 hr
Yield:
4 to 6 servings
Level:
Easy

Ingredients

For the lamb
For the tomatoes

Directions

For the lamb:

Preheat the oven to 300 degrees F.

Rub the lamb with about half the olive oil and season generously with salt, and pepper. In an oven-proof casserole just large enough to hold the lamb, brown the meat on all sides on the stovetop. Deglaze with the white wine. Lay the garlic and herbs on and around the lamb. Drizzle with the remaining oil. Bake in the oven for 4 hours, turning once at half time. Remove from the oven and serve from the casserole with the juices spooned over. This is nice served with baked tomatoes and sauteed potato slices.

For the tomatoes:

Heat the oven to 400 degrees F.

Cut the tomatoes in half at the waist. Lay them cut-side up in a baking dish, and season with salt, and pepper. Mix the bread crumbs, parsley, and garlic in a small bowl, and sprinkle evenly over the tops of the tomatoes, and then drizzle over a little olive oil. Bake the tomatoes until hot and slumping, about 20 minutes.

For the plate:

On a nice platter set the piece of lamb, line with the baked tomatoes, creating a glorious feast for the eyes in presentation.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Roasted Lamb Chops

Recipe courtesy of The Neelys

Greek Lamb with Yogurt Mint Sauce

Recipe courtesy of Ina Garten

Butterflied Leg of Lamb Marinated in Yogurt and Mint

Recipe courtesy of Lobel's of New York

Slow Provencal Lamb

Recipe courtesy of Laura Calder

Slow-Cooked Greek Lamb

A. N.'s Slow Shoulder of Lamb

Recipe courtesy of Clarissa Dickson Wright|Jennifer Paterson

Slow-Roasted Parchment-Wrapped Leg of Lamb with Garlic and Herbs

Recipe courtesy of Rachael Ray

Slow Burn

Browse Reviews By Keyword