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
- 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
MethodIn 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
- Iron 31.0
- Folate 14.0
- Calcium 5.0
- Vitamin C 8.0