Ingredients
-
1
-
6
-
3
-
-
1
-
2
-
1/2
-
1/2
-
-
-
-
-
-
-
Directions
Leg of Lamb with Garlic Sauce,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!,Can the garlic paste be made in advance and then just added into the juices when the meat is done?,Wow, this is really yummy!! I wasn’t sure if I was supposed to cover it, so I did for the first hour. Then I uncovered it for the next half hour~~Added potatoes, carrots and onions for the last half hour and covered again. The gravy is a MUST if you are making this!! Thanks so much for sharing. :O)
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Steps
|
1
Done
|
Preheat Oven to 350 Degrees. |
|
2
Done
|
Make Shallow Slits All Over Lamb and Insert Garlic Slivers Into Slits. |
|
3
Done
|
Rub Lamb With Oil and Rub With Salt, Pepper, Thyme and Rosemary. |
|
4
Done
|
Place Lamb in Roasting Pan on a Rack. |
|
5
Done
|
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. |
|
6
Done
|
You May Want to Check It Early to Ensure not to Overcook. |
|
7
Done
|
Remember Lamb Will Continue to Cook While It Rests. |
|
8
Done
|
While the Lamb Is Roasting, Combine the Whole Garlic Cloves, 1/2 Cup Wine and 1/2 Cup Broth Over Medium High Heat. |
|
9
Done
|
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. |
|
10
Done
|
Transfer to a Blender or Food Processor and Puree Until Smooth. |
