Leg of Lamb (Crusted Herbed With Roasted Garlic Sauce)

Submitted by Alan Leonetti

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

 

• Ready In: 1hr 5mins
• Ingredients: 12
• Serves: 4-6

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 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.

Reviews

[Meanerney]

Excellent recipe with superb results! The lamb was very tender, fragrant and made a lovely presentation. Simple to prepare.

 

[A Messy Cook]

Easy to make, good flavor, nice and moist. I loved the garlic sauce -- that alone gives it five stars! Yay for fresh herbs :-)

 

[glitter]

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.