Roast Leg of Lamb with 40 Cloves of Garlic
40 people added this to their Recipe Box
This recipe makes 6 servings
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 |
The tender, mild cloves of roasted garlic make this simple preparation special enough for company.
Ingredients
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
- Keywords : Main Course; Dinner; Braise/Pot Roast; Winter; Garlic; Lamb; Beef broth/stock;
Related content
-
-
Braised Oxtail and Winter Vegetables
Oxtail makes a most succulent stew. Try to prepare this classic British dish over two days. On...
-
From our sponsor: English Style Braised Ontario Veal in Stout
On a damp chilly evening, take note from the English and warm up with a pint and a hearty serving...
-
Maple Braised Bison
All Canadian. When I think of Canadian food, I think of hearty fare. Big bold meats and game,...
