This recipe was excellent. My first time cooking leg of lamb - it was for a family Easter dinner serving 11. We had only a 7 lb. leg and it was plenty, still have leftovers. My father-in-law raved about it all the way to the airport tonight.
Garlic and Herb-Crusted Lamb
Yield: 20 servings (serving size: 3 ounces lamb and 2 tablespoons sauce)
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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
- 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.
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