LEG OF LAMB WITH GARLIC SAUCE

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Leg of Lamb with Garlic Sauce image

This lamb is fabulous! Dont let the amount of garlic scare you away...it cooks up very nicely. I made this lamb last week and roasted perfectly, it was absolutely fantastic. I adapted this recipe slightly from a cookbook called "Mediterranean, The Beautiful Cookbook". Delicious!

Provided by IHeartDogs

Categories     Lamb/Sheep

Time 1h28m

Yield 6 serving(s)

Number Of Ingredients 8

1 leg of lamb, about 5 lbs
6 cloves garlic, cut into slivers plus 20 whole cloves
3 tablespoons olive oil
salt & fresh ground pepper
1 tablespoon chopped fresh rosemary
2 teaspoons chopped fresh thyme
1/2 cup dry white wine
1/2 cup beef broth, plus extra if needed (see below)

Steps:

  • Preheat oven to 350 degrees.
  • Make shallow slits all over lamb and insert garlic slivers into slits.
  • Rub lamb with oil and rub with salt, pepper, thyme and rosemary.
  • Place lamb in roasting pan on a rack.
  • Roast lamb for about 1 hour and 20 minutes, or until temperature reaches 140 degrees when thermometer is inserted for medium rare, or longer if you like it more well done.
  • You may want to check it early to ensure not to overcook.
  • Remember lamb will continue to cook while it rests.
  • While the lamb is roasting, combine the whole garlic cloves, 1/2 cup wine and 1/2 cup broth over medium high heat.
  • Bring to a boil, reduce heat to medium low and simmer until garlic cloves are very soft when tested with a fork, about 15 to 20 minutes.
  • Transfer to a blender or food processor and puree until smooth.
  • When the lamb is done, remove to a platter and tent with foil.
  • Add the garlic puree to the juices in the roasting pan and heat on the stove top.
  • (If using a pan that is not stove top safe, combine the juices and the garlic puree in a small saucepan to heat).
  • Add additional broth if needed to thin to your liking.
  • Adjust the seasonings at this point if needed.
  • Carve the lamb and serve with garlic sauce on the side.

Nutrition Facts : Calories 82.2, Fat 6.8, SaturatedFat 1, Sodium 76.1, Carbohydrate 1.6, Fiber 0.1, Sugar 0.2, Protein 0.5

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