西餐 -- 入口既化的四小时之羊腿

这个房子是来自Ina Garten的，原方子在此。原来在Netflix里有，但是现在不知道怎么没了。

http://www.foodnetwork.com/recipes/ina-garten/4-hour-lamb-recipe.html

1 (6 to 7-pound) leg of lamb 
Good olive oil
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
1 (750-ml) bottle dry white wine
2 heads of garlic, broken apart but not peeled
15 large sprigs fresh rosemary
15 large sprigs fresh thyme
6 bay leaves

Preheat the oven to 300 degrees F.
Rub the lamb all over with olive oil and season all over with salt and pepper. Heat a very large Dutch oven such as Le Creuset over medium-high heat until its hot. Add the lamb and sear on all sides for about 12 minutes, until its browned all over. Remove the lamb to a plate.
Add the wine and 2 cups of water to the pan and cook for a minute or two, scraping up all the brown bits in the bottom. Add the garlic, rosemary, thyme, and bay leaves and the lamb on top. Place the lid on the pot and bake in the oven for 4 hours, basting occasionally. (If you dont have a lid, you can cover it tightly with 2 layers of aluminum foil.)
After 4 hours, the lamb should be incredibly tender and falling off the bone. Remove the lamb to a plate, cover it tightly with foil and allow it to rest. Strain the sauce into a saucepan and bring to a boil. Lower the heat and simmer for 10 minutes to reduce. The lamb will be too tender to slice; serve it warm with spoons and the sauce.
 

羊腿我是wholefoods买的，买回来后，涂上上好的橄榄油，和各种香草。我加了一步，涂好以后，还放冰箱放了半天，味道更进去了。做之前半小时取出，然后撒海盐，要大把撒 （这是Ina自己在电视里说的）和黑胡椒。

然后就按部就班的照着做了，两面煎金黄。取出羊腿， 然后锅里加好白葡萄酒，2杯水，把锅底的焦的花开，加rosemary, thyme, bay leaves和羊腿，盖上锅盖，放了300度的烤箱 4小时，吃之前，把羊腿取出，汤里的香草过虑掉，大火烧开，然后小火烧稠，做为浇汁浇在羊腿上，就可以了。

上桌的时候，记住用调羹，都不需要叉子刀子，酥的用调羹一分就开，入口就化。

千万不要用叉子，否则Poirot会说:

No, no, no, Hastings.
Use your spoon.
That is the Liège way.
To use the knife is an insult to the cook.
It implies the meat is tough.

大家周末愉快，父亲节快乐！