Recipe by Southern Living October 1999

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Credit: Ralph Anderson; Styling: Cindy Manning Barr

Recipe Summary test

prep:
1 hr
cook:
2 hrs 10 mins
total:
3 hrs 10 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut off pointed ends of garlic bulbs. Place each bulb on a piece of aluminum foil; drizzle evenly with 2 tablespoons olive oil, and sprinkle evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper. Fold foil to seal.

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  • Bake at 425° for 30 minutes; cool. Squeeze pulp from garlic cloves; mash and set aside.

  • Whisk together 1/4 cup olive oil, lemon juice, and shallots; brush inside of lamb with half of oil mixture, and sprinkle with 1 teaspoon salt and 1 teaspoon pepper. Spread inside with mashed garlic, and sprinkle with rosemary, thyme, and lemon rind.

  • Roll up lamb, and tie with string at 1-inch intervals. Place on a rack in a roasting pan. Brush with remaining oil mixture. Sprinkle with remaining 1 teaspoon salt and remaining 1 teaspoon pepper.

  • Bake at 425° for 25 minutes; reduce oven temperature to 350°, and bake 1 hour and 45 minutes or until a meat thermometer inserted into thickest portion registers 145°. Let stand 15 minutes or until meat thermometer registers 150° (medium-rare). Serve with baby carrots and mushroom wild rice. Garnish, if desired.

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