Haitian Lamb

In honor of Spring, here is my mother’s recipe for Haitian Lamb. It is spectacular. Enjoy!

Leg of lamb, 8-9 lbs
Salt and pepper
1 T. olive oil
1½ c. finely chopped onions
1½ c. finely chopped carrots
6 c. chicken broth
1 bay leaf
4 sprigs parsley
½ tsp. dried thyme
2 cloves garlic, chopped

Preheat oven to 325 degrees. Trim fat from lamb. Rub with oil and season with salt & pepper.  Brown over medium-high heat, about 8 minutes.  Remove lamb and pour off any fat. Lightly saute onion and carrot. Place lamb on top of vegetables, add remaining ingredients, and bring to a boil. Cover loosely and put in the preheated oven. Bake 3 hours.

Reduce heat to 275 and bake for 2 more hours. Remove lamb and strain pan juice into bowl. Discard veggies. Skim off surface fat. Reheat liquid. Serve falling-off-the-bone lamb with pan juices.

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