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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.

This Story Originally Appeared On sunset.com

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Credit: Iain Bagwell; Styling: Randy Mon

Recipe Summary

total:
2 hrs 15 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

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

  • 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.

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

  • *Order ahead of time from your butcher.

  • Note: Nutritional analysis is per serving.

Nutrition Facts

682 calories; calories from fat 63%; protein 54g; fat 48g; saturated fat 19g; carbohydrates 5.5g; fiber 0.7g; sodium 412mg; cholesterol 206mg.
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