Garlic and Herb Crusted Lamb

A low cal, low fat lamb recipe from the Cooking Light series. And so yum you won’t even know it’s healthy!

4 whole garlic heads

1 tbls Dijon mustard

1 tbls olive oil

1 tbls thinly sliced fresh chives

1 tbls fresh thyme leaves, coarsely chopped

3.5 kg leg of lamb

12  fresh garlic slices

1¼  tsp salt, divided

½ tsp freshly ground pepper

2 cups fresh breadcrumbs from French baguette (115 grams)

2 ¼ cups low-salt beef broth

½ cup Merlot or other dry red wine

2 ½  tbls cornstarch

Fresh thyme sprigs (optional)

  1.  Preheat oven to 175 degrees celcius
  2. Remove white papery skin from garlic heads (do not peel or separate the cloves) Cut off top portions of garlic heads. Wrap garlic heads in foil. Bake at 175 degrees for 1 hour; cool 10 minutes. Squeeze garlic heads to extract pulp. Discard skins. Place garlic pulp, mustard, and oil in a food processor; process until smooth. Stir in chives and thyme leaves.
  3. Increase oven temperature to 220 degrees (celcius)
  4. Trim fat from lamb. Cut 12  ¾-inch slits in lamb; place a fresh garlic slice in each slit. Sprinkle surface of lamb with ½ teaspoon salt and pepper; rub with roasted garlic paste mixture. Press breadcrumbs over surface of lamb. Place lamb on a broiler pan. Insert meat thermometer into thickest part of lamb, making sure not to touch bone.
  5. Bake at 220 degrees for 10 minutes. Decrease oven temperature to 160 degrees. Bake an additional 2 hours and 10 minutes or until thermometer registers 60 degrees (celcius) (medium-rare) to 68 degrees (medium). Remove lamb from rack; place on a shallow serving platter. Lightly cover with aluminium foil; let stand 15 minutes.
Gravy:
  1. Drain fat from bottom of pan (do not scrape pan). Place broiler pan on stovetop over medium-high heat. Add broth, and bring to a boil, scraping to loosen browned bits.
  2. Combine red wine and cornstarch, and stir with a whisk. Add to beef broth, and return to boiling. Cook 1 minute or until mixture is slightly thick, stirring constantly. Stir in ¾ teaspoon salt, and serve immediately with lamb. Garnish with thyme sprigs, if desired. Yield: 20 servings (serving size: 3 ounces lamb and 2 tablespoons sauce). (884 kj/ 211 cal per serving, 28% from fat).
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