Sunday, February 12, 2012

Garlic and Herb-Crusted Lamb

I love lamb. No other words, I just love me some lamb! Here is my version of a cooking light recipe.

 

Garlic and Herb-Crusted Lamb

  • YIELD: 20 servings (serving size: 3 ounces lamb and 2 tablespoons sauce)
  • COURSE: Main Dishes

Ingredients

  • 1 tablespoon Dijon mustard
  • 1 tablespoon olive oil
  • 1 tablespoon thinly sliced fresh chives
  • 1 tablespoon fresh thyme leaves, coarsely chopped
  • 1 (8-pound) leg of lamb
  • 12 fresh garlic cloves
  • 1 1/4 teaspoons salt, divided
  • 1/2 teaspoon freshly ground pepper
  • 2 cups fresh sourdough breadcrumbs (about 4 ounces)
  • 2 1/4 cups  beef broth
  • 1/2 cup Merlot or other dry red wine
  • 2 1/2 tablespoons cornstarch
  • Fresh thyme sprigs (optional)

Preparation

Preheat oven to 425°.
 Place garlic, mustard, and oil in a food processor; process until smooth. Stir in chives and thyme leaves.

Trim fat from lamb. Cut 12 3/4-inch slits in lamb; Sprinkle surface of lamb with 1/2 teaspoon salt and pepper; rub heavily with roasted garlic paste mixture. Press breadcrumbs over surface of lamb. Place lamb on a broiler pan. Insert meat thermometer into thickest part of lamb, making sure not to touch bone.

Bake at 425° for 10 minutes. Decrease oven temperature to 325°. Bake an additional 2 hours and 10 minutes or until thermometer registers 140° (medium-rare) to 155° (medium). Remove lamb from rack; place on a shallow serving platter. Lightly cover with foil; let stand 15 minutes.
Drain fat from bottom of pan (do not scrape pan).

 Place broiler pan on stovetop over medium-high heat. Add broth, and bring to a boil, scraping to loosen browned bits.

Combine red wine and cornstarch, and stir with a whisk. Add to beef broth, and return to boiling. Cook 1 minute or until mixture is slightly thick, stirring constantly. Stir in 3/4 teaspoon salt, and serve immediately with lamb. Garnish with thyme sprigs, if desired.
Nutritional Information: Calories: 211 per serving
     
My adpatation of a Cooking Light recipe featured in the  APRIL 2003 'zine

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