Leg of Lamb with Garlic Sauce
This lamb is fabulous! Dont let the amount of garlic scare you
away...it cooks up very nicely.
Yield: makes 6 servings
1 leg of lamb, about 5 lbs
6 cloves garlic, cut into slivers plus 20 whole cloves
3 tablespoons olive oil
salt & fresh ground pepper
1 tablespoon chopped fresh rosemary
2 teaspoons chopped fresh thyme
1/2 cup dry white wine
1/2 cup beef broth, plus extra if needed (see below)
1. Preheat oven to 350 degrees.
2. Make shallow slits all over lamb and insert garlic slivers into
slits. Rub lamb with oil and rub with salt, pepper, thyme and rosemary.
Place lamb in roasting pan on a rack.
3. Roast lamb for about 1 hour and 20 minutes, or until temperature
reaches 140 degrees when thermometer is inserted for medium rare, or
longer if you like it more well done. You may want to check it early to
ensure not to overcook. Remember lamb will continue to cook while it
rests.
4. While the lamb is roasting, combine the whole garlic cloves, 1/2
cup wine and 1/2 cup broth over medium high heat. Bring to a boil,
reduce heat to medium low and simmer until garlic cloves are very soft
when tested with a fork, about 15 to 20 minutes.
5. Transfer to a blender or food processor and puree until smooth.
6. When the lamb is done, remove to a platter and tent with foil.
7. Add the garlic puree to the juices in the roasting pan and heat
on the stove top. (If using a pan that is not stove top safe, combine
the juices and the garlic puree in a small saucepan to heat). Add
additional broth if needed to thin to your liking. Adjust the
seasonings at this point if needed.
8. Carve the lamb and serve with garlic sauce on the side.
B-man
