Melt in your Mouth 7 Hour Slow-Cooked Easter Leg of Lamb

Heat butter & olive oil on medium-high. Brown lamb on all sides. Set aside.

Sauté diced onion, celery, carrots & green onions, til soft.

Spread 1 tbsp of honey all over the leg of lamb.

Add spice rub of choice all over the lamb (I used garam masala + cinnamon)

Add a piece of ginger &  10-12 unpeeled garlic cloves. Deglaze with 1 cup  of white wine.

Add thyme, rosemary,  bay leaf and salt.

Place lamb on top, add 1/2 cup white wine + broth half-way up the meat. Cover and cook 7 hours in the oven at 230°F

It's ready! Meat so tender you can eat it with a spoon!

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