Garlic and Herb-Crusted Lamb |
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Prep Time: 30 Minutes Cook Time: 2 Minutes |
Ready In: 32 Minutes Servings: 4 |
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I am preparing this for Easter dinner. This recipe is from Cooking Light April 2003. Ingredients:
4 garlic heads, whole |
1 tablespoon dijon mustard |
1 tablespoon olive oil |
1 tablespoon chives, thinly sliced |
1 tablespoon thyme leaves, fresh, coarsley chopped |
8 lbs leg of lamb |
12 garlic, slices |
1 1/4 teaspoons salt, divided |
1/2 teaspoon ground pepper |
2 cups breadcrumbs (french bread, fresh) |
2 1/4 cups beef broth, low salt |
1/2 cup dry red wine, merlot preferred |
2 1/2 tablespoons cornstarch |
fresh thyme sprig |
Directions:
1. Preheat over to 350 degrees.
2. Remove white papery skin from garlic heads (do not peel or separate the cloves). Cut off top portions of the garlic heads. Wrap heads in foil. Bake at 350 degrees for one hour, cool 10 minutes. Squeeze garlic heads to extract pulp. Place garlic pulp, mustard, and oil in food processor, process until smooth. Stir in chives and thyme leaves.
3. Increase oven temperature to 425 degrees.
4. Trim fat from lamb. Cut 12 3/4 inch slits in lamb. Place a fresh garlic slice in each slit. Sprinkle surface of lamb with 1/2 tsp of salt and pepper, rub with roasted garlic paste mixture. Press breadcrumbs over surface of lamb. Place lamb in broiler pan. Insert meat thermometer into thickest part of lamb, making sure not to touch bone.
5. Bake at 425 degrees for 10 minutes. Decrease oven temperature to 325. Bake an additional 2 hours and 10 minutes or until thermometer registers 140 degrees (medium rare) to 155 degrees (medium). Remove lamb from rack, place in shallow serving platter. Lightly cover with foil, let stand 15 minutes.
6. Drain fat from bottom of pan (do not scrape pan). Place boiler pan on stove top over medium heat. Add broth and bring to a boil, scraping to loosen browned bits.
7. Combine red wime and cornstarch and stir with a whisk. Add to beef broth, and return to boiling. Cook for 1 minute or until mixture is slightly thick, strirring constantly. Stir in 3/4 teaspoon salt and serve with lamb. Garnish lamb with thyme springs.
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