Leg of Lamb (Crusted Herbed With Roasted Garlic Sauce)

Prep Time: 20 Minutes

Cook Time: 25 Minutes

Ready In: 45 Minutes

Servings: 6

I took a recipe from The Plaza Hotel in New York & I made several changes & modifications.

Ingredients:

1 (5 lb) boneless leg of lamb

4 tablespoons extra virgin olive oil

1/2 cup dijon mustard

salt & fresh ground pepper

1 tablespoon fresh thyme leave (chopped)

1 tablespoon fresh rosemary leaf (chopped)

1 tablespoon fresh sage leaf (chopped)

1 tablespoon fresh flat-leaf parsley (chopped)

10 garlic cloves (each sliced in half)

1/2 cup dry white wine (you may use red wine)

1 cup lamb stock or 1 cup veal stock or 1 cup chicken stock

1 tablespoon unsalted butter

Directions:

1. In a roasting pan with very hot extra-virgin olive oil, sear the lamb, fat side down first, until golden.
2. Then turn lamb over and sear the other side.
3. Remove from heat and allow to rest for 5 minutes.
4. Brush the mustard onto both sides of the seared lamb.
5. Season with salt and pepper.
6. Mix all of the herbs together.
7. Dredge both sides of the lamb in the herbs, pressing lightly so that the herbs adhere.
8. In the same roasting pan, add the 10 cloves of garlic and place the lamb on top of the garlic.
9. Preheat oven to 350 degrees.
10. Cook in oven 15 to 20 minutes or until medium-rare.
11. Remove from oven and from roasting pan and wrap the lamb in aluminum foil to rest.
12. Place roasting pan on top of stove over medium heat.
13. Remove garlic& set aside.
14. Discard all of the fat.
15. Add the wine and broth and reduce by half.
16. Place the roasted garlic into a blender or food processor.
17. Add the reduced stock and wine mixture& puree until smooth.
18. Add the tablespoon of butter and pulse to incorporate.
19. Season well with salt and pepper; serve.

By RecipeOfHealth.com