Roast Leg of Lamb with 40 Cloves of Garlic
The tender, mild cloves of roasted garlic make this simple preparation special enough for company.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 381 |
| pro | 43 g |
| total fat | 19 g |
| sat. fat | 5 g |
| carb | 7 g |
| fibre | 1 g |
| chol | 127 mg |
| sodium | 397 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 31% |
| vit C | 8% |
| folate | 14% |
-
40 cloves garlic, peeled (about 3 large heads)
1 cup (250 mL) sodium-reduced beef broth
3 anchovies
4 lb (2 kg) short cut leg of lamb
2 tbsp (25 mL) extra-virgin olive oil
1 tbsp (15 mL) minced fresh rosemary
1 tsp (5 mL) dried thyme
1/4 tsp (1 mL) each sea salt or table salt and pepper
Preparation:
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.
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.
Source
Canadian Living Magazine: April 2008
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