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1
Preheat oven to 350 degrees.
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2
Make shallow slits all over lamb and insert garlic slivers into slits.
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3
Rub lamb with oil and rub with salt, pepper, thyme and rosemary.
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4
Place lamb in roasting pan on a rack.
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5
Roast lamb for about 1 hour and 20 minutes, or until temperature reaches 140 degrees when thermometer is inserted for medium rare, or longer if you like it more well done.
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6
You may want to check it early to ensure not to overcook.
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7
Remember lamb will continue to cook while it rests.
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8
While the lamb is roasting, combine the whole garlic cloves, 1/2 cup wine and 1/2 cup broth over medium high heat.
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9
Bring to a boil, reduce heat to medium low and simmer until garlic cloves are very soft when tested with a fork, about 15 to 20 minutes.
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10
Transfer to a blender or food processor and puree until smooth.
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11
When the lamb is done, remove to a platter and tent with foil.
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12
Add the garlic puree to the juices in the roasting pan and heat on the stove top.
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13
(If using a pan that is not stove top safe, combine the juices and the garlic puree in a small saucepan to heat).
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14
Add additional broth if needed to thin to your liking.
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15
Adjust the seasonings at this point if needed.
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16
Carve the lamb and serve with garlic sauce on the side.
