Garlic-And-Herb-Crusted Lamb

== Description ==
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
== Ingredients ==
* 4 whole garlic heads, unpeeled
* 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 slices
* 1 1/4 teaspoons salt, divided
* 1/2 teaspoon freshly ground black pepper
* 2 cups fresh French breadcrumbs (about 4 ounces)
* 2 1/4 cups low-salt beef broth
* 1/2 cup Merlot or other dry red wine
* 2 1/2 tablespoons cornstarch
* Thyme sprigs (optional)
== Directions ==
# Preheat oven to 350°.
# Remove papery skin from garlic heads (do not peel or separate cloves).
# Cut off top portions of garlic heads.
# Wrap garlic heads in foil.
# Bake at 350° for 1 hour; cool 10 minutes.
# Squeeze garlic heads to extract pulp.
# Discard skins.
# Place garlic pulp, mustard, and oil in a food processor; process until smooth.
# Stir in chives and thyme leaves.
# Increase oven temperature to 425°.
# Trim fat of lamb.
# Cut 12 (3/4-inch) slits in lamb; place a garlic slice in each slit.
# Sprinkle lamb with 1/2 teaspoon salt and pepper; rub with roasted garlic paste mixture.
# Press breadcrumbs over surface of lamb.
# Place on a broiler pan.
# Insert meat thermometer into thickest part of lamb, making sure not to touch bone.
# Bake at 425° for 10 minutes.
# Decease 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; return to a boil.
# 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.
Yield: 20 servings (serving size: 3 ounces lamb and 2 tablespoons sauce)
Category:Low-calorie Recipes
Category:Low-fat Recipes
Category:Healthy Recipes
Category:Healthy Main Dishes
Category:American Recipes
Category:American Meat Dishes
Category:American Main Dishes
Category:Main Dish Meat Recipes
Category:Main Dish Recipes
Category:Meat Recipes
Category:Garlic Recipes
Category:Mustard Recipes
Category:Dijon mustard Recipes
Category:Olive oil Recipes
Category:Oil Recipes
Category:Chives Recipes
Category:Thyme Recipes
Category:Lamb Recipes
Category:Lamb leg Recipes
Category:Salt Recipes
Category:Black pepper Recipes
Category:Pepper Recipes
Category:Breadcrumb Recipes
Category:Beef stock and broth Recipes
Category:Stock and broth Recipes
Category:Merlot Recipes
Category:Red wine Recipes
Category:Wine Recipes
Category:Alcohol Recipes
Category:Cornstarch Recipes