Garlic-Rubbed Leg of Lamb with Leeks

1. 1

   Preheat the oven to 400.

2. 2

   In a small baking dish, toss the garlic with 1 tablespoon of the olive oil.

3. 3

   Cover with foil and bake for 1 hour, until the garlic is golden.

4. 4

   Let cool slightly, then squeeze the cloves out of the skins.

5. 5

   Transfer the garlic to a mini food processor.

6. 6

   Add the salt, pepper, oregano, thyme and the remaining 2 tablespoons of olive oil; process to a paste.

7. 7

   Arrange the leeks in the bottom of a large roasting pan, cut sides up, and drizzle with olive oil and the wine.

8. 8

   Rub 1 tablespoon of the garlic paste on the underside of the lamb and lay it on the leeks.

9. 9

   Spread the remaining garlic paste over the lamb and roast for 30 minutes.

10. 10

    Lower the oven temperature to 350 and roast the lamb for about 1 hour and 10 minutes, until an instant-read thermometer inserted into the thickest part of the meat registers 130 to 135 for medium-rare.

11. 11

    Transfer to a carving board and let rest for 20 minutes.

12. 12

    Turn the leeks and roast them for about 5 minutes longer, until the liquid in the roasting pan is nearly evaporated.

13. 13

    Carve the lamb, transfer to a platter and serve with the leeks.

* Per serving · 4 servings · Values may vary.

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