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 | ingredients |
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1/2 cup olive oil
10 garlic cloves
Salt and pepper
1 boned, rolled, and tied leg of lamb (about 7 pounds)
Lamb Pan Sauce
1 cup dry red wine, or water
1 cup chicken stock, or reduced-sodium canned broth
1/2 teaspoon salt
1/2 teaspoon salt
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 | Garlic Roasted Leg of Lamb |
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Serves 4 | Prep time: 10 minutes | Total time: 2 hours 10 minutes |
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- Preheat oven to 400 degrees. In a blender, process oil, garlic, 1 tablespoon salt, and 1 teaspoon pepper until smooth and emulsified, scraping down the sides as needed.
- Place lamb, fat side up, on a rack set on a roasting pan; spread garlic paste all over lamb. Roast in oven until a meat thermometer inserted into the thickest part of the meat registers 135 degrees for medium rare, about 2 hours.
- Transfer lamb to a platter, and discard string; keep warm while you make the Pan Sauce. Slice lamb just before serving.
Lamb Pan Sauce
- Pour red wine into the roasting pan in which the Lamb was cooked.
- Place over medium heat, and scrape up browned bits from bottom of pan.
- Add stock and salt; bring to a simmer. Cook, stirring, until liquid has reduced to 1 1/2 cups, about 10 minutes. Skim fat from surface, as needed.
- Strain sauce into a gravy boat, and serve hot with sliced lamb.
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