Recipe by Kelly M.
This lamb is fabulous! Dont let the amount of garlic scare you away...it cooks up very nicely. I made this lamb last week and roasted perfectly, it was absolutely fantastic. I adapted this recipe slightly from a cookbook called "Mediterranean, The Beautiful Cookbook". Delicious!
Top Review by srweezy
I just made this for Easter Dinner for my guys who love lamb. It came out perfect. I did tweek it a little. About 1/2 hour before the roast was done, I put the potatoes and veggies (green beans, asparagas and pearl onions) in with the roast with 1/2 cup of a cabernet sauvignon for some extra liquid. Then I followed the directions, but I thickened the gravy with some corn starch. The boys loved it...
- 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)
Directions See How It's Made
- Preheat oven to 350 degrees.
- 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.
- 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.
- 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.
- Transfer to a blender or food processor and puree until smooth.
- When the lamb is done, remove to a platter and tent with foil.
- 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.
- Carve the lamb and serve with garlic sauce on the side.