Roast Leg of Lamb with 40 Cloves of Garlic

By á-2421

Ingredients

• 40 cloves garlic, peeled (about 3 large heads)
• 1 cup beef broth
• 3 anchovies
• 4 lb. Short cut leg of lamb (2 kg)
• 2 T olive oil
• 1 T minced fresh rosemary
• 1 tsp dried thyme
• ¼ tsp each sea salt or table salt and pepper

Preparation

Step 1

In a small saucepan, bring garlic, broth and 1 cup water to boil; reduce heat and simmer for 10 minutes. Remove 3 cloves and slice into about 24 slivers. Meanwhile, soak anchovies in water for 5 minutes; drain and pat dry. Cut into 24 pieces and set aside. Using sharp knife, remove thin membrane from lamb. Cut 24 tiny slits all over lamb; insert garlic slivers and anchovies. Combine oil, rosemary and thyme; brush all over lamb. Sprinkle with salt and pepper. Place lamb on rack in roasting pan; pour in broth and whole garlic cloves. Roast in 325 oven, basting often with broth for about 1 hour and 40 minutes or until meat thermometer register 145 for medium-rare. Remove to cutting board and tent with foil. Let stand 15 minutes before slicing thinly across the grain. Arrange on serving platter. Skim fat from pan drippings; spoon drippings with garlic over lamb.