Garlic Roasted Leg of Lamb

Ingredients

• 1/2 cup olive oil
• 10 garlic cloves
• Salt and pepper
• 1 boned rolled, and tied leg of lamb (about 7 pounds)
• 1 cup dry red wine or water
• 1 cup chicken stock or reduced-sodium canned broth
• 1/2 teaspoon salt
• 1/2 teaspoon salt

Instructions

1. 1
   Preheat oven to 400 degrees. In a blender, process oil, garlic, 1 tablespoon salt, and 1 teaspoon pepper until smooth and emulsified, scraping down the sides as needed.
2. 2
   Place lamb, fat side up, on a rack set on a roasting pan; spread garlic paste all over lamb.
3. 3
   Roast in oven until a meat thermometer inserted into the thickest part of the meat registers 135 degrees for medium rare, about 2 hours.
4. 4
   Transfer lamb to a platter, and discard string; keep warm while you make the Pan Sauce.
5. 5
   Slice lamb just before serving.
6. 6
   For Lamb Pan Sauce: Pour red wine into the roasting pan in which the Lamb was cooked.
7. 7
   Place over medium heat, and scrape up browned bits from bottom of pan.
8. 8
   Add stock and salt; bring to a simmer. Cook, stirring, until liquid has reduced to 1 1/2 cups, about 10 minutes. Skim fat from surface, as needed.
9. 9
   Strain sauce into a gravy boat, and serve hot with sliced lamb.