Garlic Roasted Leg of Lamb

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Prep time: 10 Minutes

Total time: 2 Hours, 10 Minutes

Yield: Serves 4

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Ingredients

  • 1/2 cup olive oil
  • 10 garlic cloves
  • Salt and pepper
  • 1 boned rolled, and tied leg of lamb (about 7 pounds)
  • 1 cup dry red wine or water
  • 1 cup chicken stock or reduced-sodium canned broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon salt

Directions

  1. 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.
  2. Place lamb, fat side up, on a rack set on a roasting pan; spread garlic paste all over lamb.
  3. Roast in oven until a meat thermometer inserted into the thickest part of the meat registers 135 degrees for medium rare, about 2 hours.
  4. Transfer lamb to a platter, and discard string; keep warm while you make the Pan Sauce.
  5. Slice lamb just before serving.
  6. For Lamb Pan Sauce: Pour red wine into the roasting pan in which the Lamb was cooked.
  7. Place over medium heat, and scrape up browned bits from bottom of pan.
  8. 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.
  9. Strain sauce into a gravy boat, and serve hot with sliced lamb.
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