This is definitely the most tender and flavorful lamb dish I have cooked. I used New Holland Brewery's Cabin Fever Brown Ale, which is a favorite of mine. I added onions and celery to the recipe. I cooked a 4 pound boneless leg of lamb and, after the initial 30 minutes, I needed less than 40 minutes at 350 degrees to bring it up to 150. My only problem was that I greatly over-salted it. I now have a very large pot of lamb stew on the stove that is still a little salty, even with another gallon of liquid and some arrowroot added to it. I followed the advice of another reviewer who said that (s)he(?) used 5 Tbs. of rock salt and I used 5 Tbs. of coarse sea salt. Big mistake on my part, but without that error, this is one of the best dishes I have ever made.
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This is definitely the most tender and flavorful lamb dish I have cooked. I used New Holland...