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HERB CRUSTED LEG OF LAMB

Serves 8 to 10

At a traditional Greek Easter dinner, lamb is served medium to well done. If you like it rare, roast it

for a shorter amount of time.

2 nine-pound leg of lamb, bone in, trimmed of excess fat

1 tablespoon plus 1/4 teaspoon olive oil

1 1/2 teaspoons salt

1/2 teaspoons freshly ground black pepper

1 medium head garlic

1/4 cup extra-virgin olive oil

1/4 cup fresh lemon juice

1 tablespoon dried oregano

1/4 cup chopped fresh flat-leaf parsley

1 tablespoon all-purpose flour

1/3 cup brandy

1 1/2 cups Homemade Chicken Stock , or canned low-sodium chicken broth, skimmed of fat

1. Let lamb stand at room temperature for one hour. Heat oven to 325°. Remove all but a thin layer

of fat from the lamb. Rub lamb with 1 tablespoon oil; sprinkle with 1 teaspoon salt and 1/4

teaspoon pepper. Place on a rack in a heavy roasting pan.

2. Meanwhile, rub head of garlic with 1/4 teaspoon oil; wrap loosely in foil. Bake until garlic is very

soft, about 1 hour. Let cool.

3. Cut off top of garlic head; squeeze roasted garlic into a bowl. Using a fork, mash garlic to a

paste. Add extra-virgin olive oil, lemon juice, oregano, parsley, and remaining 1/4 teaspoon salt

and 1/4 teaspoon pepper; mix well.

4. Rotate pan after lamb has roasted 1 1/4 hours. After 30 minutes more, slather lamb with

roasted-garlic paste. Roast an additional hour (for a total roasting time of about 2 3/4 hours), or

until an instant-read thermometer inserted at the thickest part reads 160°. Remove from oven, and

let rest 20 minutes.

5. Transfer lamb to a carving board. Pour off fat from roasting pan; place over medium-high heat.

Sprinkle with flour, and stir with a wooden spoon. Pour in brandy; scrape up brown bits from

bottom of pan. Lower heat to medium; let liquid reduce by half. Add stock, stirring until

incorporated. Add rosemary and salt and pepper to taste.

6. Slice lamb; serve with sauce on the side.

Photograph by: Gentl & Hyers