LEG OF LAMB - GARLIC ROASTED

By akselden

Ingredients

• Variation:
• 1/2 C. olive oil
• 10 garlic cloves
• salt and pepper
• 1 boned, rolled, and tied leg of lamb (about 7 lbs.)
• 5 garlic cloves
• 1/3 C fresh parsley
• 2 T dried herbs (rosemary, thyme)
• Pinch of salt
• Lamb Pan Sauce
• 1 C dry red wine
• 1 C chicken stock
• 1/2 tsp salt

Preparation

Step 1

Preheat oven to 400° In a blender, process the oil, garlic, 1 T. salt, and 1 tsp pepper until smooth and emulsified, scraping down the sides as needed.

Place the lamb, fat side up, on a rack set on a roasting pan; spread garlic paste all over lamb (or variation). Roast in oven until a meat thermometer inserted into the thickest part of the meat registers 135°for medium rare, about 2 hours.

Transfer lamb to a platter, and discard string; keep warm while you make the pan sauce. Slice the lamb just before serving.

Lamb Pan Sauce: Pour red wine into roasting pan in which lamb was cooked. Place over medium heat, and scrape up brown bits from the bottom of pan.

Add 1 C. chicken stock or reduced sodium canned broth and salt; bring to a simmer. Cook stirring utjil liquid has reduced to 1 1/2 C., about 10 minutes.

Skim fat from surface, as needed. Strain sauce into a gravy boat and serve hot with sliced lamb.