Orange Balsamic Chicken
13th April 2015
Garlic and Herb Roast Lamb
13th April 2015
Ingredients
- 15 pound leg of lamb
- 6 cloves garlic large(slivered)
- 12 anchovy fillets
- 3 tbsp coconut oil
- 1 tbsp fresh rosemary
- 1 tbsp fresh thyme
- Himalayan crystal salt & freshly ground black pepper to taste
For The Garlic Sauce
- 24 cloves garlic
- 1 cup dry red wine
- 2 tbsp Parsley finely chopped
Servings:
Instructions
- Have your butcher prepare the meat by removing most of the fat and skin from the leg, when you're ready to roast it, trim lamb of any excess fat.
- Make many slits all over the lamb and insert a sliver of garlic and a piece of anchovy in each incision.
- Finely chop the rosemary and thyme and mix the herbs with Himalayan crystal salt and pepper in a small bowl.
- Rub the lamb with 2 tablespoons of coconut oil and the herb mixture. Let it stand for 1 to 2 hours.
- Preheat oven to 425 degrees. Place the meat on a rack in a roasting pan, and cook, uncovered, for 20 minutes. Reduce the heat to 350 degrees and cook for 40 to 45 minutes for medium rare lamb.
- Heat 1 tablespoon of coconut oil in a heavy skillet, and cook the 24 garlic cloves slowly for about 10 minutes, or until they are soft but not brown! Set aside in a small bowl.
- Remove lamb to a warmed platter, and turn off the oven. Cover with an aluminium foil and set it in the oven to keep warm while you prepare the sauce.
- On top the stove, put the dry red wine into the roasting pan, scraping the bottom well to loosen any brown bits or caramelized juices, and cook the wine over a high flame to reduce it by about one-third.
- Add the reduced liquid to the garlic cloves. Mash well with a fork, and add Himalayan crystal salt and pepper to taste.
- Slice the lamb and grind some fresh black pepper over it. Spoon on the sauce, and sprinkle it all with freshly chopped parsley.
