A quick and easy dish to prepare,
To cook at a very slow pace…

Ask your butcher to de-bone two legs of lamb,
approximately1.5 kg / 3.5 lbs each.
Keep the pieces of meat whole.
You may also use three lamb shoulders:
They are generally smaller, but also more tender
For a dish that cooks over time!

Stuff the inside of the lamb with fresh mint,
Roll up the meat and tie it with kitchen string.
Rub the lamb with a mixture of:
Ground cinnamon,
Ground ginger,
Ground cumin, and
Some dried mint, too!
Go about this ‘instinctively” -
The spices must cover the legs of lamb all around.
Concoct your own variation on the spices:
More cinnamon and less cumin,
Or the other way around!

In an ovenproof earthenware dish,
Place the lamb over a bed of:
Onions, coarsely chopped
Carrots, thickly diced
Canned tomatoes, peeled and seeded
One head of garlic cut in half, horizontally.

Drizzle honey and olive oil over the meat.
Pour a bottle of dry white wine into the dish.

Place the dish, uncovered, into a hot oven.
The following cooking times and temperatures are crucial:
- Cook in a 180 ºC / 350º F oven for 30 minutes; then
- Cook at 150 ºC / 300º F for the next 2 hours; then
- Cover the meat with tin foil, and cook at
- 100 ºC / 200º F overnight!

Baste the meat with the pan juices as often as possible.

One-half hour to one hour before serving
(depending on the amount of liquid remaining in the dish),
Remove the tin foil to caramelize the meat and reduce the liquid.

Serve with coarse bulghur.
For added flavor, use the cooking liquid from the lamb to prepare the bulghur!
Combine two parts liquid to one part bulghur.
Once the liquid has evaporated, cover and turn off the heat to allow the bulghur to finish cooking unhurriedly.