Make a few small incisions in the lamb and insert the garlic cloves.
In a large earthenware dish, heat the oil and brown the lamb on all sides. Season generously with salt and pepper. Remove from the pan and set aside.
In the same pan, brown the onion. Add oil as needed. Put the lamb back in the pan. Add the wine and rosemary. Cover and bake in the middle of the oven for about 7 hours. Serve right out of the oven. This piece of meat is better freshly cooked than reheated.
This 7-hour lamb will flake with a fork, it’s that tender. It is delicious served with mashed potatoes, asparagus or roasted carrots with mint.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.