Garlic and Herb Crusted Lamb

Garlic and Herb Crusted Lamb

Ingredients :
- 4 whole garlic heads -
- 1 T Dijon Mustard -
- 1 T Olive oil -
- 1 T thinly sliced fresh chives -
- 1 T fresh Thyme leaves, coarsely chopped -
- 1- 8 lb leg of lamb -
- 12 fresh garlic slices -
- 1-1/4 t salt, divided -
- 1/2 t freshly ground pepper -
- 2 c fresh French Bread Crumbs (4 ozs) -
- Broth -
- 2-1/2 T cornstarch -
- Fresh Thyme Sprigs (optional) -

How to Prepare :
1. Preheat oven to 350 degrees. Remove white papery skin from garlic heads (DO NOT PEEL OR SEPARATE THE CLOVES). Cut top portions of garlic heads. Wrap garlic heads ni foil. Bake for 1 hr; cool 10 minutes. Squeeze garlic heads to extract pulp, and add mustard and oil in a food processor. Process until smooth. Stir in chives and thyme leaves.
2. Increase oven temperature to 425 degrees.
3. Trim fat from lamb. Cut 12 3/4 inch slits in the lamb; place a fresh garlic slice in each slit. Sprinkle surface of lamb with 1/2 t salt and pepper; rub with roasted garlic paste mixture.
4. Press breadcrumbs over surface of lamb. Place lamb on a broiler pan. Insert meat thermometer into the thickest part of the lamb, making sure not to touch the bone.
5. Bake for 10 minutes and then decrease oven temperature to 325 degrees. Bake an additional 2 hours and 10 minutes, or until thermometer registers 140 degrees (medium rare) to 155 degrees (medium).
6. Remove lamb from rack, place on a shallow serving platter. Lightly cover with foil. Let stand 15 minutes. Drain fat from bottom of pan. Do not scrape pan. Place broiler pan on stove top over medium-high heat and add brother, bringing to a boil. Scrape the loosened browned bits, combine the drippings and cornstarch, stirring with a whisk. Add to brother and return to boiling. Pour over the lamb and serve


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