Garlic-And-Herb Stuffed Leg Of Lamb

1. 1

   Cut off pointed ends of garlic bulbs. Place each bulb on a piece of aluminum foil; drizzle evenly with 2 tablespoons olive oil, and sprinkle evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper. Fold foil to seal.

2. 2

   Bake at 425u00b0 for 30 minutes; cool. Squeeze pulp from garlic cloves; mash and set aside.

3. 3

   Whisk together 1/4 cup olive oil, lemon juice, and shallots; brush inside of lamb with half of oil mixture, and sprinkle with 1 teaspoon salt and 1 teaspoon pepper. Spread inside with mashed garlic, and sprinkle with rosemary, thyme, and lemon rind.

4. 4

   Roll up lamb, and tie with string at 1-inch intervals. Place on a rack in a roasting pan. Brush with remaining oil mixture. Sprinkle with remaining 1 teaspoon salt and remaining 1 teaspoon pepper.

5. 5

   Bake at 425u00b0 for 25 minutes; reduce oven temperature to 350u00b0, and bake 1 hour and 45 minutes or until a meat thermometer inserted into thickest portion registers 145u00b0. Let stand 15 minutes or until meat thermometer registers 150u00b0 (medium-rare). Serve with baby carrots and mushroom wild rice. Garnish, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.