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.
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