Leg Of Lamb (crusted Herbed With Roasted Garlic Sauce)

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 (5 lb) boneless leg of lamb
• 4 tablespoons extra virgin olive oil
• 1/2 cup dijon mustard
• salt & fresh ground pepper
• 1 tablespoon fresh thyme leave (chopped)
• 1 tablespoon fresh rosemary leaf (chopped)
• 1 tablespoon fresh sage leaf (chopped)
• 1 tablespoon fresh flat-leaf parsley (chopped)
• 10 garlic cloves (each sliced in half)
• 1/2 cup dry wine (you may use red wine)
• 1 cup lamb stock or 1 cup veal stock or 1 cup chicken stock
• 1 tablespoon unsalted butter

Recipe

• 1 in a roasting pan with very hot extra-virgin olive oil, sear the lamb, fat side down first, until golden.
• 2 then turn lamb over and sear the other side.
• 3 remove from heat and allow to rest for 5 minutes.
• 4 brush the mustard onto both sides of the seared lamb.
• 5 season with salt and pepper.
• 6 mix all of the herbs together.
• 7 dredge both sides of the lamb in the herbs, pressing lightly so that the herbs adhere.
• 8 in the same roasting pan, add the 10 cloves of garlic and place the lamb on top of the garlic.
• 9 preheat oven to 350 degrees.
• 10 cook in oven 15 to 20 minutes or until medium-rare.
• 11 remove from oven and from roasting pan and wrap the lamb in aluminum foil to rest.
• 12 place roasting pan on top of stove over medium heat.
• 13 remove garlic& set aside.
• 14 discard all of the fat.
• 15 add the wine and broth and reduce by half.
• 16 place the roasted garlic into a blender or food processor.
• 17 add the reduced stock and wine mixture& puree until smooth.
• 18 add the tablespoon of butter and pulse to incorporate.
• 19 season well with salt and pepper; serve.