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Herb Crusted Leg Of Lamb Recipe
|For marinade and lamb|
|Defatted low sodium beef broth||2⁄3 Cup (10.67 tbs)|
|Dry vermouth/Nonalcoholic white wine||1⁄2 Cup (8 tbs)|
|Balsamic vinegar||1⁄4 Cup (4 tbs)|
|Lemon juice||3 Tablespoon|
|Chopped fresh rosemary||1 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Dried thyme||1 Teaspoon|
|Ground black pepper||1⁄4 Teaspoon|
|Lamb leg||6 Pound, boned, butterflied and trimmed of all visible fat|
|For garlic herb paste|
|Garlic bulb||1 (Whole)|
|Chopped fresh rosemary||2 Tablespoon|
|Chopped fresh oregano||2 Tablespoon|
|Chopped italian parsley||2 Tablespoon (Fresh)|
|Olive oil||1 Tablespoon|
|Ground black pepper||1⁄2 Teaspoon|
|Brandy||1⁄4 Cup (4 tbs)|
Calories 1606 Calories from Fat 980
% Daily Value*
Total Fat 109 g167.3%
Saturated Fat 53.1 g265.7%
Trans Fat 0 g
Cholesterol 517.5 mg
Sodium 312.4 mg13%
Total Carbohydrates 11 g3.6%
Dietary Fiber 2.8 g11.4%
Sugars 3 g
Protein 126 g252.2%
Vitamin A 23% Vitamin C 34.4%
Calcium 14.6% Iron 79.6%
*Based on a 2000 Calorie diet
Place the lamb in the marinade and turn to coat.
Cover, refrigerate, and marinate for at least 4 hours or up to 12 hours, turning the lamb occasionally.
To make the garlic-herb paste: Preheat the oven to 400°F.
Slice 74" off the top of the garlic bulb and discard.
Set the bulb on a large piece of foil, sprinkle with 1 tablespoon of the water, and wrap loosely.
Bake for 25 to 30 minutes, or until very soft.
Remove from the oven, unwrap, and let cool.
Squeeze the garlic into a small bowl and discard the papery skins.
Using a fork, mash the garlic to a paste.
Add the rosemary, oregano, parsley, oil, and pepper.
Increase the oven temperature to 450°F.
Remove the lamb from the marinade; roll it up and tie together with kitchen string.
Pour the marinade into a small bowl; refrigerate until needed.
Place the lamb on a rack in a small roasting pan and roast for 15 minutes.
Reduce the heat to 350°F and roast for 30 minutes.
Remove the lamb from the oven and slather with the garlic-herb paste, spreading it on with a small metal spatula.
Rotate the pan and return to the oven.
Roast for 40 to 50 minutes, or until an instant-read thermometer inserted in the thickest part of the roast registers 130°F for medium-rare.
(For medium-well, continue to roast, checking every 5 minutes, until the temperature registers 140°F.) Transfer the lamb to a cutting board, cover lightly with foil, and let stand for 15 to 20 minutes before carving.
Pour off and discard any fat from the roasting pan; remove and discard the bay leaf.
Add the brandy (if using) and the reserved marinade to the pan.
Place over medium-high heat and bring to a boil, scraping the browned bits from the bottom of the pan.
Boil gently until the liquid is reduced by one-third.
Place the cornstarch in a cup.
Add the remaining 1 tablespoon water and stir to dissolve.
Add to the pan, stirring constantly.
Cook, stirring, for 2 to 3 minutes, or until thickened.