Herb Crusted Leg Of Lamb
|For marinade and lamb|
|Defatted low sodium beef broth||2⁄3 Cup (10.67 tbs)|
|Dry vermouth/Nonalcoholic white wine||1⁄2 Cup (8 tbs)|
|Balsamic vinegar||1⁄4 Cup (4 tbs)|
|Lemon juice||3 Tablespoon|
|Chopped fresh rosemary||1 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Dried thyme||1 Teaspoon|
|Ground black pepper||1⁄4 Teaspoon|
|Lamb leg||6 Pound, boned, butterflied and trimmed of all visible fat|
|For garlic herb paste|
|Garlic bulb||1 (Whole)|
|Chopped fresh rosemary||2 Tablespoon|
|Chopped fresh oregano||2 Tablespoon|
|Chopped italian parsley||2 Tablespoon (Fresh)|
|Olive oil||1 Tablespoon|
|Ground black pepper||1⁄2 Teaspoon|
|Brandy||1⁄4 Cup (4 tbs)|
To make the marinade and lamb: In a 13" X 9" baking dish, combine the broth, vermouth or wine, vinegar, lemon juice, rosemary, garlic, thyme, bay leaf, and pepper.
Place the lamb in the marinade and turn to coat.
Cover, refrigerate, and marinate for at least 4 hours or up to 12 hours, turning the lamb occasionally.
To make the garlic-herb paste: Preheat the oven to 400°F.
Slice 74" off the top of the garlic bulb and discard.
Set the bulb on a large piece of foil, sprinkle with 1 tablespoon of the water, and wrap loosely.
Bake for 25 to 30 minutes, or until very soft.
Remove from the oven, unwrap, and let cool.
Squeeze the garlic into a small bowl and discard the papery skins.
Using a fork, mash the garlic to a paste.
Add the rosemary, oregano, parsley, oil, and pepper.
Increase the oven temperature to 450°F.
Remove the lamb from the marinade; roll it up and tie together with kitchen string.
Pour the marinade into a small bowl; refrigerate until needed.
Place the lamb on a rack in a small roasting pan and roast for 15 minutes.
Reduce the heat to 350°F and roast for 30 minutes.
Remove the lamb from the oven and slather with the garlic-herb paste, spreading it on with a small metal spatula.
Rotate the pan and return to the oven.
Roast for 40 to 50 minutes, or until an instant-read thermometer inserted in the thickest part of the roast registers 130°F for medium-rare.
(For medium-well, continue to roast, checking every 5 minutes, until the temperature registers 140°F.) Transfer the lamb to a cutting board, cover lightly with foil, and let stand for 15 to 20 minutes before carving.
Pour off and discard any fat from the roasting pan; remove and discard the bay leaf.
Add the brandy (if using) and the reserved marinade to the pan.
Place over medium-high heat and bring to a boil, scraping the browned bits from the bottom of the pan.
Boil gently until the liquid is reduced by one-third.
Place the cornstarch in a cup.
Add the remaining 1 tablespoon water and stir to dissolve.
Add to the pan, stirring constantly.
Cook, stirring, for 2 to 3 minutes, or until thickened.