Roast Leg Of Lamb With Braised Garlic, Sherry And Thyme Recipe - Cooking Index
Roast Leg Of Lamb With Braised Garlic, Sherry And Thyme Recipe - Cooking Index
The lamb can be roasted with the bone in, or you can ask the butcher to bone the leg and tie it for easier carving and more uniform slices. It is best to insert the garlic and thyme sprigs into the leg the day before roasting to flavor the meat more intensely, but this step can also be done just before the leg goes into the oven. Be sure to remove the lamb from the refrigerator about an hour before putting it in the oven.
Type: Lamb| 1 | Leg of lamb - (abt 6 lbs) | |
| 3 | Garlic cloves - (to 4) - cut into slivers | |
| 12 | Fresh 1/2"-long thyme sprigs - (to 14) (small) | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| For The Braised Garlic | ||
| 3 | Garlic heads - cloves separated, | |
| And peeled | ||
| Beef stock - to cover | ||
| 3 | Fresh thyme sprigs | |
| 1 | Bay leaf | |
| For The Sauce | ||
| Beef stock - as needed | ||
| 1 cup | 237ml | Dry sherry |
| 4 teaspoons | 20ml | Chopped fresh thyme |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
Cut 12 to 14 small, shallow silts into the surface of the lamb. Insert a sliver of garlic and a thyme sprig into each slit. Cover and refrigerate for up to 1 day.
Preheat an oven to 400 degrees. Sprinkle the lamb with salt and pepper and place in a roasting pan.
Roast for about 1 1/4 hours for rare with the bone in, or until a meat thermometer registers 130 degrees. A boneless leg will take about 1 hour.
While the lamb is roasting, prepare the braised garlic. In a saucepan over medium heat, combine the garlic cloves, stock to cover barely, thyme sprigs, and bay leaf. Cover, bring to a simmer, and continue to simmer over medium heat until the garlic is tender when pierced with a fork, about 25 minutes. Remove from the heat and, using a slotted spoon, transfer the garlic to a small bowl. Strain the cooking liquid into a 2-cup measuring cup.
To make the sauce, add stock to the strained liquid to measure 2 .cups and transfer to a saucepan. Add the sherry and bring to a boil. Boil, uncovered, over high heat until reduced by one-third. Add the chopped thyme and reserved braised garlic cloves. Adjust the seasoning with salt and pepper and keep warm.
When the lamb is done, remove from the oven and cover loosely with aluminum foil. Let rest for 10 minutes. Carve the lamb and divide evenly among individual plates. Spoon some of the sauce, including the garlic cloves, over each serving of the lamb. Serve immediately.
This recipe yields 6 to 8 servings.
Source:
Cookbook Digest, Mar/Apr, 1996
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