3 pounds lamb sirloin
1 tablespoon fresh thyme leaves, plus 6 sprigs
3 sprigs fresh rosemary, broken into 3-inch pieces
10 cloves garlic, smashed
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
3 tablespoons butter
8 ounces mixed tender braising greens such as mustard greens, mizuna, young cavolo nero or Swiss chard
Lamb Sauce, for serving, recipe follows
Salsa Verde, for serving, recipe follows
2 tablespoons extra-virgin olive oil
1 pound lamb bones or trim
2 cups large-diced onions
1 cup large-diced carrot
1 cup large-diced celery
2 cups good-quality red wine
4 cups veal or beef stock
3 sprigs fresh thyme
1 fresh bay leaf
1 cup coarsely chopped fresh flat-leaf parsley
1/4 cup coarsely chopped fresh mint
1 teaspoon fresh marjoram or oregano leaves
3/4 cup extra-virgin olive oil
1 anchovy packed in salt, rinsed and bones removed
1 clove garlic
1 tablespoon salt-packed capers, rinsed and drained
Freshly ground black pepper
1/2 lemon, for juicing
David S.
The time summary states 2 hours cooking time. The specific directions for cooking say to place in an oven set at 325, but does not state for how many minutes per pound it could take to reach an internal temperature of 120.<div><br /></div><div>Was also wondering, isn't marinating done with liquid? Should there be any liquid used with the garlic, rosemary and thyme.</div>
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