Rosemary Roasted Lamb and Garlic Sauce

Happy (Belated) Easter! I hope you had a wonderful weekend, and are getting outside to enjoy some beautiful spring weather. Today I have a spring-y meal to share with you: roast lamb with garlic sauce. Incredibly tasty even the next day, but requires relatively little effort, just prep the meat in the morning and let the oven do all the heavy lifting throughout the day.

Roasted Lamb and Garlic Sauce

Can I just say I had planned on getting this dish to you in plenty of time to end up on your Easter menu? Well, I did. But life had other plans… Family in town (YAY!), new camera to learn (again, YAY!), new schedule at work (yay for making a living?). So let’s just consider this one 364 days early for next year, okay?

Roasted Lamb and Garlic Sauce

I have one regret with this meal. The color of the sauce… It’s just a little too brown for me. Don’t get me wrong, the taste is delicious, but when you begin mashing up the poached garlic it is such a gorgeous white, and then you add sherry vinegar. So word of advice, if you’d like to keep the color from looking too earthy, experiment with other vinegars, preferably clear ones. I think I’ll try a white wine vinegar instead next time.

Roasted Lamb and Garlic Sauce

 

Rosemary Roasted Lamb and Garlic Sauce
 
Author:
Serves: 6
Ingredients
Lamb
  • 2 large white onions
  • 4 tablespoons olive oil
  • 6 stems of rosemary
  • 1 three-pound leg of lamb
  • 12 cloves of garlic, skins removed and woody bases sliced off
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • ⅓ cup water or white wine (or more as needed)
Garlic Sauce
  • Cloves from 3 medium heads of garlic, skins removed and wood stems sliced off
  • approximately 3 cups of milk, or enough to cover the garlic cloves in a small saucepan
  • 3 teaspoons olive oil
  • ½ tablespoon vinegar (moro recommends sherry vinegar, but as noted above, you may want to try a white wine vinegar)
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
Instructions
  1. Preheat oven to 315 degrees Fahrenheit.
  2. Cut the onions into quarters and arrange them in a single layer in a large roasting pan. The onions will be used to prop up the meat like a roasting rack, so push them together in the center so that you can lay the meat on top.
  3. Pour one tablespoon of olive oil over the onions, and turn the onions to coat them.
  4. Take the leaves from two of the rosemary stems and sprinkle them over the onions.
  5. Prepare the leg of lamb by making small slits on both sides of the meat, and push a clove of garlic into each slit.
  6. Pour the remaining 3 tablespoons over the lamb and season with salt and pepper.
  7. Place the meat onto the onions with the fatty side of the leg of lamb on top.
  8. Place the remaining rosemary stems on top of the lamb.
  9. Pour the water (or wine) into the bottom of the roasting pan.
  10. Cover the pan with aluminum foil, using plenty to allow the foil to tent up over the meat, allowing plenty of room for air to circulate inside.
  11. Roast the lamb for 8 hours in the oven, until the meat is tender and falls from the bone. You may want to check the roast every few hours, and add more water or wine if the pan looks dry.
  12. When the lamb is about 30 minutes from being done, begin making the sauce.
  13. Place the garlic cloves in a small saucepan and cover with the milk.
  14. Bring the milk to a simmer and allow it to simmer steadily for 20 minutes, stirring occasionally, until the flesh of the cloves is soft.
  15. Remove 6 tablespoons of the milk on a small bowl, and drain the rest away from the garlic.
  16. In a mortar and pestle or a food processor, grind the garlic into a paste.
  17. Add the garlic to the reserved milk, using the back of a spoon to combine the garlic with the milk.
  18. Add the olive soil and vinegar to the sauce, and add salt and pepper to taste.
  19. When the lamb is done roasting, allow the meat to rest for 20 minutes before shredding the meat and serving with the garlic sauce.

 

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