Leg of Lamb (Crusted Herbed With Roasted Garlic Sauce)

“I took a recipe from The Plaza Hotel in New York & I made several changes & modifications.”
1hr 5mins

Ingredients Nutrition


  1. In a roasting pan with very hot extra-virgin olive oil, sear the lamb, fat side down first, until golden.
  2. Then turn lamb over and sear the other side.
  3. Remove from heat and allow to rest for 5 minutes.
  4. Brush the mustard onto both sides of the seared lamb.
  5. Season with salt and pepper.
  6. Mix all of the herbs together.
  7. Dredge both sides of the lamb in the herbs, pressing lightly so that the herbs adhere.
  8. In the same roasting pan, add the 10 cloves of garlic and place the lamb on top of the garlic.
  9. Preheat oven to 350 degrees.
  10. Cook in oven 15 to 20 minutes or until medium-rare.
  11. Remove from oven and from roasting pan and wrap the lamb in aluminum foil to rest.
  12. Place roasting pan on top of stove over medium heat.
  13. Remove garlic& set aside.
  14. Discard all of the fat.
  15. Add the wine and broth and reduce by half.
  16. Place the roasted garlic into a blender or food processor.
  17. Add the reduced stock and wine mixture& puree until smooth.
  18. Add the tablespoon of butter and pulse to incorporate.
  19. Season well with salt and pepper; serve.

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