Garlic and Herb Crusted Lamb
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 Â¼ tsp. salt
Â½ tsp pepper
2 cups fresh breadcrumbs
2 Â¼ cups low-salt beef broth
Â½ cup dry red wine
2 Â½ Tblsp cornstarch
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.