Leg Of Lamb With Garlic Sauce

Total Time: 1 hr 28 mins Preparation Time: 10 mins Cook Time: 1 hr 18 mins

Ingredients

• Servings: 6
• 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 wine
• 1/2 cup beef broth, plus extra if needed (see below)

Recipe

• 1 preheat oven to 350 degrees.
• 2 make shallow slits all over lamb and insert garlic slivers into slits.
• 3 rub lamb with oil and rub with salt, pepper, thyme and rosemary.
• 4 place lamb in roasting pan on a rack.
• 5 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 you may want to check it early to ensure not to overcook.
• 7 remember lamb will continue to cook while it rests.
• 8 while the lamb is roasting, combine the whole garlic cloves, 1/2 cup wine and 1/2 cup broth over medium high heat.
• 9 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 transfer to a blender or food processor and puree until smooth.
• 11 when the lamb is done, remove to a platter and tent with foil.
• 12 add the garlic puree to the juices in the roasting pan and heat on the stove top.
• 13 (if using a pan that is not stove top safe, combine the juices and the garlic puree in a small saucepan to heat).
• 14 add additional broth if needed to thin to your liking.
• 15 adjust the seasonings at this point if needed.
• 16 carve the lamb and serve with garlic sauce on the side.