Trim excess fat from lamb. Cut garlic clove into 4 to 6 slices. Using a paring knife, make enough small slits to insert slivers of garlic into various parts of meat. Sprinkle coarse salt and pepper over all sides of lamb. Place in large bowl; pour cognac or brandy over it. Refrigerate several hours or overnight, brushing with cognac or brandy and turning meat several times. Drain meat and put it and red wine in slow-cooking pot. Cover and cook on low 10 to 12 hours or until meat is done. If possible, turn roast in pot once during cooking. Recipe By : From: Stephanie Da Silva File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (337g)|
|Recipe Makes: 9|
|Calories from Fat: 421 (61%)|
|Amt Per Serving||% DV|
|Total Fat 46.7g||62 %|
|Saturated Fat 20.3g||102 %|
|Monounsaturated Fat 19.2g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 188.9mg||58 %|
|Sodium 1705.9mg||59 %|
|Potassium 752.1mg||20 %|
|Total Carbohydrate 1.6g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 1.5g|
|Protein 49.1g||70 %|
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Calories per serving: 689
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