Herb Crusted Boneless Leg of Lamb
1 Boneless Leg of Lamb (5-6 lbs.)
1 T plus 1/4 t Olive Oil
1 1/2 t Salt
1/2 t Black Pepper
1 medium head Garlic
1/4 c Extra-Virgin Olive Oil
1/4 c Lemon Juice
1 T Oregano
1/4 c Parsley (fresh if possible)
1 T all-purpose Flour
1/3 cup Red Wine or Broth
1 1/2 c Chicken Broth, skimmed of fat
Let lamb stand at room temperature for one hour. Heat oven to 325 degrees. Remove all but a thin layer of fat from the lamb. Rub lamb with 1 tablespoon oil; sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper. Place on a rack in a heavy roasting pan. Mean-while, rub head of garlic with 1/4 teaspoon oil; wrap loosely in foil. Bake until garlic is very soft, about 1 hour. Cool. Cut off top of garlic head; squeeze roasted garlic into a bowl. Using a fork, mash garlic to a paste. Add extra-virgin olive oil, lemon juice, oregano, parsley, and remaining 1/4 t salt and 1/4 t pepper; mix well. Rotate after lamb has roasted 1 1/4 hours. After 30 minutes more, slather lamb with roasted-garlic paste. Roast an additional hour or until thermometer inserted at the thickest part reads 160 degrees. Remove from oven, and let rest 20 minutes. Transfer lamb to a carving board. Pour off fat from roasting pan; place over medium-high heat. Sprinkle with flour, and stir with a wooden spoon. Pour in red wine; scrape up brown bits from bottom of pan. Lower heat to medium; let liquid reduce by half. Add stock, stirring until blended. Add rosemary and salt/pepper to taste. Slice lamb; serve with sauce on the side.
Suggested Side Dishes: Roasted new potatoes, tomato salad with balsamic vinegar & extra virgin olive oil and warm sourdough rolls with real butter and honey.
Suggested Dessert: Baklava with Raw Clover Honey & Toasted Pecans.
This family favorite never ceases to get ooh's and aah's at a family dinner or church supper. Try it and let us know what you think!