Recipe - Gourmet Leg Of Lamb

5 One half pound Leg of lamb
1 Clove garlic
One fourth cup Kosher or coarse salt
2 tablespoon Peppercorns cracked
One fourth cup Cognac or brandy
2 cup Dry red wine

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 slowcooking 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