Roast Leg of Lamb with 40 Cloves of Garlic

Author: Canadian Living

The tender, mild cloves of roasted garlic make this simple preparation special enough for company.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: April 2008

Ingredients

  • 40 cloves garlic peeled (about 3 large heads)
  • 1 cup sodium-reduced beef broth
  • 3 anchovies
  • 4 lbs short cut legs of lamb
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon minced fresh rosemary
  • 1 teaspoon dried thyme
  • 1/4 teaspoon table or sea salt
  • 1/4 teaspoon pepper

Method

In small saucepan, bring garlic, broth and 1 cup (250 mL) water to boil; reduce heat and simmer for 10 minutes. Remove 3 cloves and slice into about 24 slivers.

Meanwhile, soak anchovies in water for 5 minutes; drain and pat dry. Cut into 24 pieces and set aside.

Using sharp knife, remove thin membrane from lamb. Cut 24 tiny slits all over lamb; insert garlic slivers and anchovies.

Combine oil, rosemary and thyme; brush all over lamb. Sprinkle with salt and pepper.

Place lamb on rack in roasting pan; pour in broth and whole garlic cloves. Roast in 325°F (160°C) oven, basting often with broth, for 1 hour and 40 minutes or until meat thermometer registers 145°F (63°C) for medium-rare or 160°F (71°C) for medium. Remove to cutting board and tent with foil; let stand for 15 minutes before slicing thinly across the grain. Arrange on serving platter.

Skim fat from pan drippings; spoon drippings with garlic over lamb.

Nutritional facts Per serving: about

  • Sodium 397 mg
  • Protein 43 g
  • Calories 381.0
  • Total fat 19 g
  • Cholesterol 127 mg
  • Saturated fat 5 g
  • Total carbohydrate 7 g

%RDI

  • Iron 31.0
  • Fibre 0.0
  • Folate 14.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 8.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Roast Leg of Lamb with 40 Cloves of Garlic

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