Delicious–and easy! This tastes great hot or at room temperature. The cooking time will vary depending on the size of the meat and also on the temperament of the burners of your stovetop–my electric burners just don’t seem to be able to go down to a really low simmer, so things often cook faster than recipes indicate. Steamed carrots and rice are nice accompaniments.
1 bone-in leg of lamb, about 3-1/2 lbs or so
salt and pepper
1 bunch dill, about 2 oz
1 large lemon
1/2 c dry red wine
1/2 c stock or water
1/4 c olive oil
1 – 2 T cream or yogurt
1. Lightly salt and pepper lamb. Spread the dill on the bottom of a Dutch oven or stew pot large enough to comfortably hold the lamb. Thinly slice the lemon and arrange half the slices on the dill. Set in the lamb, fleshy side up. Pour the red wine, stock, and olive oil over it. Lay the remaining lemon slices on the lamb. Cover the pot tightly, set over medium heat, and when you hear simmering, turn the heat to the lowest maintainable level.
2. Baste about every 15 minutes, if you remember. After 45 minutes, turn the meat over, using tongs. If you want to, replace the lemons on top. Cook for another half hour. Start checking then for preferred doneness, either by cutting into the meat or with a meat thermometer: 120 degrees is rosy pink, 135 medium pink, 145 medium-rare, and 160 well-done. Check every 5 to 10 minutes until it’s done to your liking, basting each time.
3. When ready, remove from heat. Put meat, lemons, and dill on a rimmed cutting board or a platter. Tent loosely with foil. Pour juices into a skillet. Let meat rest for 10 minutes or up to 3 hours.
4. To serve, bring juices to a simmer in the skillet. Thicken with the cream or yogurt. Cut meat into thick slices or chunks and spoon sauce over.