Garlic and Herb-Crusted Lamb



20 servings (serving size: 3 ounces lamb and 2 tablespoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 211
Caloriesfromfat 28 %
Fat 6.6 g
Satfat 2.1 g
Monofat 2.9 g
Polyfat 0.7 g
Protein 25.4 g
Carbohydrate 9.9 g
Fiber 0.4 g
Cholesterol 73 mg
Iron 2.9 mg
Sodium 337 mg
Calcium 40 mg


4 whole garlic heads
1 tablespoon Dijon mustard
1 tablespoon olive oil
1 tablespoon thinly sliced fresh chives
1 tablespoon fresh thyme leaves, coarsely chopped
1 (8-pound) leg of lamb
12 fresh garlic slices
1 1/4 teaspoons salt, divided
1/2 teaspoon freshly ground pepper
2 cups fresh French breadcrumbs (about 4 ounces)
2 1/4 cups low-salt beef broth
1/2 cup Merlot or other dry red wine
2 1/2 tablespoons cornstarch
Fresh thyme sprigs (optional)


Preheat oven to 350°.

Remove white papery skin from garlic heads (do not peel or separate the cloves). Cut off top portions of garlic heads. Wrap garlic heads in foil. Bake at 350° 1 hour; cool 10 minutes. Squeeze garlic heads to extract pulp. Discard skins. Place garlic pulp, mustard, and oil in a food processor; process until smooth. Stir in chives and thyme leaves.

Increase oven temperature to 425°.

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 teaspoon salt and pepper; rub with roasted garlic paste mixture. Press breadcrumbs over surface of lamb. Place lamb on a broiler pan. Insert meat thermometer into thickest part of lamb, making sure not to touch bone.

Bake at 425° for 10 minutes. Decrease oven temperature to 325°. Bake an additional 2 hours and 10 minutes or until thermometer registers 140° (medium-rare) to 155° (medium). Remove lamb from rack; place on a shallow serving platter. Lightly cover with foil; let stand 15 minutes.

Drain fat from bottom of pan (do not scrape pan). Place broiler pan on stovetop over medium-high heat. Add broth, and bring to a boil, scraping to loosen browned bits.

Combine red wine and cornstarch, and stir with a whisk. Add to beef broth, and return to boiling. Cook 1 minute or until mixture is slightly thick, stirring constantly. Stir in 3/4 teaspoon salt, and serve immediately with lamb. Garnish with thyme sprigs, if desired.

Elizabeth Taliaferro,

Cooking Light

April 2003
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