Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 4 to 5 pounds Boneless Leg of Lamb

  3. 2 lbs. pearl onions

  4. 1/4 cup olive oil

  5. 1/2 cup dry white wine

  6. 1 teaspoon dried dill

  7. 2 tablespoons chopped fresh parsley

  8. salt and pepper

  9. 2 tablespoons Ghee (clarified butter) or olive oil

  10. 2 cloves garlic cut into slivers

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 375 degrees. Cut slits in the fat of the lamb and insert the slivers of garlic. Rub the lamb with salt and pepper to taste. Heat the Ghee (or 2 T. olive oil) in a deep skillet and brown the lamb on all sides. Drop the pearl onions in boiling water for 3 minutes. Remove from the water and cut the root end off - the skins will easily slide off. Remove the lamb from the skillet and add the onions, dill, and parsley to the ghee and brown them. Place the lamb on a 3 foot long piece of aluminum foil. Add the browned onions around the lamb. Pour the 1/4 cup olive and the wine over the lamb and onions. Seal the foil tightly. Place the foil package in a large baking pan or dish. Bake for 3-1/2 hours without opening the foil.


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