This luxurious dish is simple to make. It gives you plenty of free time while cooking to prepare side dishes, like Potato and Horseradish Pavé.
Recipe courtesy of Gordon Bailey, Lot 30
- 1 leg of lamb
- 12 garlic cloves
- 1 Tbsp (15 ml) olive oil
- 1 onion, coarsely chopped
- 8 sprigs fresh thyme
- 2 cups (500 ml) lamb or chicken stock
- salt and pepper to taste
- Dijon mustard to taste
- Preheat oven to 325°F (190°C).
- Peel garlic cloves and slice 6 in half lengthwise. Cut small slits in the surface of the lamb with a sharp knife and place a piece of garlic into each slit.
- Heat the oil in a heavy-bottomed pan over medium heat. Season all sides of lamb with salt and then place in pan and brown each side until golden. Remove lamb from pan and set aside.
- Sauté onion with the remaining garlic in the same pan until translucent and soft. Put the lamb back into the pan, add stock and place in preheated oven for about 1 1/2 hours (while basting with stock periodically). Insert a meat thermometer into the middle of the roast and it should read 130 to 140°F (55 to 60°C).
- Once ready, remove from oven, brush with Dijon mustard and chopped thyme. Rest for 10 minutes. Carve and serve. Serves four.
This recipe was featured in the article Luscious Lamb.