Prep 20 mins
Cook 45 mins
I took a recipe from The Plaza Hotel in New York & I made several changes & modifications.
- 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
- In a roasting pan with very hot extra-virgin olive oil, sear the lamb, fat side down first, until golden.
- Then turn lamb over and sear the other side.
- Remove from heat and allow to rest for 5 minutes.
- Brush the mustard onto both sides of the seared lamb.
- Season with salt and pepper.
- Mix all of the herbs together.
- Dredge both sides of the lamb in the herbs, pressing lightly so that the herbs adhere.
- In the same roasting pan, add the 10 cloves of garlic and place the lamb on top of the garlic.
- Preheat oven to 350 degrees.
- Cook in oven 15 to 20 minutes or until medium-rare.
- Remove from oven and from roasting pan and wrap the lamb in aluminum foil to rest.
- Place roasting pan on top of stove over medium heat.
- Remove garlic& set aside.
- Discard all of the fat.
- Add the wine and broth and reduce by half.
- Place the roasted garlic into a blender or food processor.
- Add the reduced stock and wine mixture& puree until smooth.
- Add the tablespoon of butter and pulse to incorporate.
- Season well with salt and pepper; serve.
Excellent recipe with superb results! The lamb was very tender, fragrant and made a lovely presentation. Simple to prepare.
Easy to make, good flavor, nice and moist. I loved the garlic sauce -- that alone gives it five stars! Yay for fresh herbs :-)
Great!! I like the added dijon mustard and sage. Added flavor. You didn't mention whether you covered your lamb thru cooking. I never do. I like the flavor better open in the oven. Garlic and lamb good combo.