Wednesday, August 3, 2011

Boneless Leg of Lamb

I come from a very large close knit family consisting of  my parents, grandmother, two older sisters, one younger brother 2 neices and 2 nephews! After my sister Audry and kids visited for a week, my eldest sister Patricia, her husband and son came for a long weekend! Whenever my family makes the trek to New York, I like to make something that gravitates us towards the dining table so we can eat, catchup up and eat some more!

I made a boneless roasted leg of lamb that I removed from the netting in order to place sweetly roasted garlic cloves in its cavity...delicious..

1 head of garlic plus 4 cloves
3 tablespoons extra virgin olive oil
2 rosemary sprigs
1 tablespoon dijon mustard
1 tablespoon wholegrain mustard
1/2 tablespoon balsamic vinegar
2 thyme sprigs

Cut off 1/2 inch from the top of your head of garlic. Place in a piece of tinfoil that's large enough to cover the entire clove generously. Pour 2 tablespoons on top of the garlic and tent with tinfoil. Roast in a 400 degree over for 30 minutes or until garlic is soft enough to be squeezed out.

In a mortar and pestle or by knife pound or chop the 4 cloves of garlic, thyme and rosemary together. Mix in the balsamic vinegar, two tablespoons olive oil and mustards.

Remove the lamb from the elastic netting and season with salt and pepper and rub with the garlic and mustard mixture and refrigerate for 24 hours.

Open the lamb so the inside of the roast is visible and spread the roasted garlic on it with your hands. Fold it back together and tie it in place with butcher string. Place in a 450 degree oven for 20 minutes and then reduce to 325 degrees and cook until it's to a temperature to your liking. I prefer my lamb medium rare (140 on a meat thermometer). Take the lamb out when it's about 5 degrees off from how you like, cover it with tinfoil and let it rest about 10 minutes. It will carry-over-cook and ensure that the juices circulate within the meat.

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