這個房子是來自Ina Garten的，原方子在此。原來在Netflix裏有，但是現在不知道怎麽沒了。
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買的，買回來後，塗上上好的橄欖油，和各種香草。我加了一步，塗好以後，還放冰箱放了半天，味道更進去了。做之前半小時取出，然後撒海鹽，要大把撒 （這是Ina自己在電視裏說的）和黑胡椒。
然後就按部就班的照著做了，兩麵煎金黃。取出羊腿， 然後鍋裏加好白葡萄酒，2杯水，把鍋底的焦的花開，加rosemary, thyme, bay leaves和羊腿，蓋上鍋蓋，放了300度的烤箱 4小時，吃之前，把羊腿取出，湯裏的香草過慮掉，大火燒開，然後小火燒稠，做為澆汁澆在羊腿上，就可以了。
上桌的時候，記住用調羹，都不需要叉子刀子，酥的用調羹一分就開，入口就化。
千萬不要用叉子，否則Poirot會說:
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，父親節快樂！
