Serves – 4 to 6
Roast Garlic Puree
20 Garlic cloves, large unpeeled
1 tablespoon Olive oil
1 tablespoon Water
To taste Coarse Salt and fresh pepper
1) Preheat oven to 325F degrees and place garlic in a small baking dish.
2) Toss with oil, water, salt and pepper.
3) Cover with aluminum foil and bake until garlic is tender, 25 to 35 minutes.
4) Press garlic out of its skin into a bowl and smash with a fork.
4 tablespoons Roasted Garlic Puree, (see above recipe)
3 tablespoons Flat leaf parsley, fresh, chopped
2 tablespoons Mint, fresh, chopped
1 tablespoon Thyme, fresh, chopped
To taste Coarse Salt and fresh pepper
3 to 4 pound Leg of Lamb, boneless
2 tablespoons Olive oil
As needed Twin
1/2 cup Dry red wine
1/2 cup Lamb or beef stock
2 teaspoons Cornstarch
2 tablespoons Butter
1) Preheat oven to 350F degrees.
2) Combine garlic puree, herbs, 1 teaspoon salt and pepper.
3) Place the boned lamb, cut side up on work surface. Butterfly the meat by cutting into, but not through, the thickest parts of the muscle. Open the meat and spread the garlic mixture, leaving a 1-inch boarder all around the edge.
4) Reshape the lamb, fold over the top and bottom enclose the filling, Tie up the leg with twin.
5) Rub the leg with olive oil and season. Roast until the center is medium-rare (130F degree), 45 to 60 minutes. Transfer to cutting board or warmed platter; tent with foil and let stand for at least 10 minutes.
6) Skim fat from pan juices; place pan over high heat. Add wine; cook, scraping up any brown bits from bottom of pan, until reduced by half, about 3 minutes. In small bowl, whisk stock into cornstarch; whisk into pan and brin to boil. Cook for 1 minute, stir in butter, strain.
7) Carving and serve with jus lie.
Roast Garlic Puree
1) Preheat oven to 325F degrees and place garlic in a small baking dish.
2) Toss with oil, water, salt and pepper.
3) Cover with aluminum foil and bake until garlic is tender, 25 to 35 minutes.
4) Press garlic out of its skin into a bowl and smash with a fork.
1) Preheat oven to 350F degrees.
2) Combine garlic puree, herbs, 1 teaspoon salt and pepper.
3) Place the boned lamb, cut side up on work surface. Butterfly the meat by cutting into, but not through, the thickest parts of the muscle. Open the meat and spread the garlic mixture, leaving a 1-inch boarder all around the edge.
4) Reshape the lamb, fold over the top and bottom enclose the filling, Tie up the leg with twin.
5) Rub the leg with olive oil and season. Roast until the center is medium-rare (130F degree), 45 to 60 minutes. Transfer to cutting board or warmed platter; tent with foil and let stand for at least 10 minutes.
6) Skim fat from pan juices; place pan over high heat. Add wine; cook, scraping up any brown bits from bottom of pan, until reduced by half, about 3 minutes. In small bowl, whisk stock into cornstarch; whisk into pan and brin to boil. Cook for 1 minute, stir in butter, strain.
7) Carving and serve with jus lie.
