Garlic And Herb-Crusted Lamb

• 4 whole garlic heads
• 1 tablespoon Dijon mustard
• 1 tablespoon olive oil
• 1 tablespoon thinly sliced fresh chives
• 1 tablespoon fresh thyme leaves, coarsely chopped
• 1 (8-pound) leg of lamb
• 12 fresh garlic slices
• 1 1/4 teaspoons salt, divided
• 1/2 teaspoon freshly ground pepper
• 2 cups fresh French breadcrumbs (about 4 ounces)
• 2 1/4 cups low-salt beef broth
• 1/2 cup Merlot or other dry red wine
• 2 1/2 tablespoons cornstarch
• Fresh thyme sprigs (optional)

1. Preheat oven to 350u0b0.
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 350u0b0 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 425u0b0.
4. Trim fat from lamb. Cut 12 3/4-inch slits in lamb; place a fresh garlic slice in each slit. Sprinkle surface of lamb with 1/2 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 425u0b0 for 10 minutes. Decrease oven temperature to 325u0b0. Bake an additional 2 hours and 10 minutes or until thermometer registers 140u0b0 (medium-rare) to 155u0b0 (medium). Remove lamb from rack; place on a shallow serving platter. Lightly cover with foil; let stand 15 minutes.
6. 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.
7. 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 3/4 teaspoon salt, and serve immediately with lamb. Garnish with thyme sprigs, if desired.

garlic, mustard, olive oil, chives, thyme, lamb, garlic, salt, freshly ground pepper, breadcrumbs, lowsalt beef broth, merlot, cornstarch, thyme

Taken from www.myrecipes.com/recipe/garlic-herb-crusted-lamb (may not work)