MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Foda à Moda De Monção
Categories: Lamb/mutton, Vegetables, Wine, Rice
Yield: 12 servings

1/4 c + 1 tb kosher salt; divided
1 md Lemon; halved
8 lb Leg of lamb
1 sm Yellow onion; coarse
- chopped
1/4 c Red wine vinegar
1 cl Garlic; peeled
3 tb Lard
1/2 ts Fresh ground black pepper
5 c Pork or chicken broth
1/2 c Alvarinho or other dry white
- wine
1/4 ts Saffron
2 1/2 c Carolino rice (or bomba or
- arborio)
1 tb Kosher salt
6 sl (4 oz.) bacon

24 HOURS BEFORE YOU PLAN TO ROAST THE LAMB, MAKE THE
BRINE: In a large bowl, plastic container, or
nonreactive baking dish, whisk together 1/4 cup salt, a
squeezed half a lemon, and 8 cups of warm water until
the salt is dissolved. Set side to cool to room
temperature. When the brine is cool to the touch, add
the lamb (the meat should be just about completely
submerged in the liquid; if it is not, transfer to a
smaller container so that it is). Cover and refrigerate
for at least 12 and up to 24 hours, turning the leg over
halfway through to ensure that any parts of the meat
that are not covered by the brine are submerged.

MAKE THE MARINADE: To a blender, add the onion, vinegar,
lard, garlic, black pepper, and the remaining salt and
blend until smooth.

Remove the lamb from the brine and transfer to a large
rimmed baking sheet. Pat the meat dry with paper towels,
then pour the onion mixture all over the leg, turning a
few times to coat the lamb in the marinade. Cover
loosely with plastic wrap and transfer to the fridge to
marinate for at least 12 and up to 24 hours.

Set the oven with one of its racks positioned in the
center @ 325ºF/165ºC.

Retrieve the lamb from the fridge, then transfer it to a
large Dutch oven and cover with a lid. Transfer to the
oven and cook until the lamb is tender and starting to
fall off the bone, 3 - 3 1/2 hours. Remove and turn the
oven up to 350ºF/175ºC.

To a medium pot set over medium-high heat, add the broth
and wine and bring just up to simmer, then remove from
the heat, stir in the saffron, set aside to steep.

In a large, terracotta torto or other large roasting
pan, stir together the rice, the saffron broth and 1/4
cup of the cooking juices from the lamb. Position a wire
roasting rack or several long metal skewers over the top
of the pan, then carefully transfer the lamb to rest
atop the rack or skewers, positioned directly over but
not in direct contact with the liquid below. Lay the
bacon strips over the top of the meat, then transfer the
entire dish to the oven. Roast until the rice is fully
cooked and has absorbed all of its liquid and the lamb
is golden and crispy all over, 40-50 minutes.

Transfer the lamb to a large platter and carve into
large, shaggy chunks. Serve with the saffron rice on the
side.

By: Joana Santiago

RECIPE FROM: https://www.saveur.com

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