Bring lamb to room temperature and make incisions so that slivers of garlic can fit in neatly. Preheat oven to 275°F.
Heat oil in large frying pan and brown lamb on all sides. Place lamb on rack in baking pan. Dribble lemon juice over it and sprinkle with oregano and salt and pepper. Place the ham slices over lamb and douse with ginger ale. Cover pan and bake for 30 minutes.
Increase heat to 350°F and add cognac. Cook uncovered for about 45 minutes and baste frequently with pan drippings. Should they dry up, add a bit more brandy. The way to tell the doneness of the lamb is to make a tiny incision with the sharp end of a knife.
This dish combines the gentle taste of lamb with the saltier one of ham, so the accompaniments should comply. How about tiny buttered potatoes (for the lamb) and broccoli with lemon butter (for the ham)? Of course, a nice dry wine would be fine.
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