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[Replaced_Texan]

Originally Posted by Sidd Finch

4 cloves slivered garlic -- put those inside slits in the leg. Rub the leg with salt and pepper.

Put the leg in a dutch oven along with 4 carrots (whole, peeled), 2 sliced onions, 20 garlic cloves (whole, peeled), a bouquet garnie (however you like to do that - I do thyme, parsley, bay leaf, celery tied in leek leaves), and a cup of white wine.

Cook at 300 degrees for 7 hours.

Bourdain tells you to make a dough/paste to seal the pot. I did that -- his ratios are off (I'd use 1/2 cup water to a cup of flour, maybe less water). I don't really think this is necessary, if you have a heavy dutch oven like a Le Creuset -- ain't nothing coming out of that lid.

Once it's done, I'd suggest pouring off the fat and running everything but the lamb thru a chinois to make a sauce. I didn't do that yesterday but it would've been even better.

Do you like the Le Halles cookbook? My boyfriend and I went to the restaurant when we were in New York last summer, and we thought it was quite good.