GARLIC AND HERB CRUSTED LAMB

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 4 whole garlic heads
  • 1 Tblsp. Dijon mustard
  • 1 Tblsp. Olive oil
  • 1 Tblsp. Chopped fresh chives
  • 1 Tblsp. Thyme leaves
  • 1 8-pound leg of lamb
  • 12 fresh garlic slices
  • 1 ¼ tsp. salt
  • ½ tsp pepper
  • 2 cups fresh breadcrumbs
  • 2 ¼ cups low-salt beef broth
  • ½ cup dry red wine
  • 2 ½ Tblsp cornstarch

Directions

  • Preheat oven to 350.
  • Remove skin from garlic heads, but do not separate the cloves.
  • Cut off top portions of garlic heads in foil.
  • Bake at 350 for one hour, cool 10 minutes.
  • Squeeze garlic heads, extract pulp, mustard, and oil in food processor, process until smooth.
  • Stir in chives and thyme.
  • Increase oven temperature to 425.
  • Trim fat from lamb, cut 12 3/4 inch slits and place a garlic slice in each slit.
  • Sprinkle surface of lamb with 1/2 tsp. salt and pepper, rub with roasted garlic paste mixture.
  • Press breadcrumbs over surface of lamb.
  • Place lamb on broiler pan.
  • Insert meat thermometer into thickest part of lamb. Bake at 425 for 10 minutes.
  • Decrease oven temperature to 325.
  • Bake an additional 2 hours and 10 minutes or until thermometer registers 140 to 155.
  • Remove lamb from rack, place on shallow serving platter.
  • Cover lamb with foil and let stand 15 minutes.
  • Drain fat from pan but do not scrape.
  • Place broiler pan on stove over medium heat.
  • Add broth and bring to boil, scraping the bottom of the pan.
  • Combine red wine and cornstarch and stir with whisk.
  • Add to beef broth and return to boil.
  • Cook one minute or until mixture is thick.
  • Add remainder of salt and serve immediately with lamb.

Notes

Categories: Lamb/Sheep  Main Dish  Oven 
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