Garlic and Herb-Crusted Lamb

Yield: 20 servings (serving size: 3 ounces lamb and 2 tablespoons sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 211
  • Calories from fat: 28%
  • Fat: 6.6g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 0.7g
  • Protein: 25.4g
  • Carbohydrate: 9.9g
  • Fiber: 0.4g
  • Cholesterol: 73mg
  • Iron: 2.9mg
  • Sodium: 337mg
  • Calcium: 40mg

Ingredients

  • 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)

Preparation

  1. Preheat oven to 350°.
  2. 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.
  3. Increase oven temperature to 425°.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
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