Photo: Iain Bagwell; Styling: Randy Mon
Total Time
2 Hours 15 Mins
Yield
Serves 8

Time: 2 1/4 hours. Slather the meat with an aromatic herb and garlic oil, then roast with lots more garlic to season the velvety pan gravy.

How to Make It

Step 1

Preheat oven to 450°. In a food processor, whirl garlic cloves, zest, 1/3 cup marjoram leaves, and 1 tsp. each salt and pepper until minced. Blend in oil.

Step 2

Remove any ties from lamb and open it up in a rimmed baking pan. Trim fat (leave a thin layer on the outside). Smear meat all over with marjoram mixture. Using kitchen twine, tie lamb crosswise at about 1 1/2-in. intervals and lengthwise once or twice to form a neat roast. Set in pan fat side up.

Step 3

Roast lamb until browned, 20 to 25 minutes. Meanwhile, cut garlic head in half crosswise, set cut sides down on an oiled piece of foil, and seal foil into a package.

Step 4

Reduce heat to 300°; set garlic next to meat in pan and bake until very soft when squeezed, 50 to 60 minutes; stir 1/2 to 1 cup broth into drippings if needed to prevent scorching. Let garlic cool. Cook meat until an instant-read thermometer inserted in thickest part reaches 130° for medium-rare.

Step 5

Transfer lamb to a cutting board (save pan drippings for sauce); tent with foil.

Step 6

Squeeze garlic from peels into a blender. Stir cornstarch with 1 1/2 cups broth until smooth; whisk into drippings, then purée in blender. Heat sauce in a saucepan, stirring, until boiling. Mince remaining marjoram and stir into sauce. Pour into a gravy boat.

Step 7

Snip twine from lamb, then cut thickly crosswise. Spoon some sauce on top and garnish with marjoram sprigs. Serve remaining sauce on the side.

Step 8

*Order ahead of time from your butcher.

Step 9

Note: Nutritional analysis is per serving.

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