Garlic-And-Herb Stuffed Leg Of Lamb

• 2 large garlic bulbs
• 2 tablespoons olive oil
• 2 1/2 teaspoons salt, divided
• 2 1/2 teaspoons pepper, divided
• 1/4 cup olive oil
• 1 tablespoon fresh lemon juice
• 1 tablespoon minced shallots
• 1 (5- to 6-pound) leg of lamb, boned
• 3 tablespoons chopped fresh or 1 teaspoon dried rosemary
• 3 tablespoons chopped fresh or 1 teaspoon dried thyme
• 2 teaspoons grated lemon rind
• Garnish: fresh rosemary sprigs

1. Cut off pointed ends of garlic bulbs. Place each bulb on a piece of aluminum foil; drizzle evenly with 2 tablespoons olive oil, and sprinkle evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper. Fold foil to seal.
2. Bake at 425u0b0 for 30 minutes; cool. Squeeze pulp from garlic cloves; mash and set aside.
3. Whisk together 1/4 cup olive oil, lemon juice, and shallots; brush inside of lamb with half of oil mixture, and sprinkle with 1 teaspoon salt and 1 teaspoon pepper. Spread inside with mashed garlic, and sprinkle with rosemary, thyme, and lemon rind.
4. Roll up lamb, and tie with string at 1-inch intervals. Place on a rack in a roasting pan. Brush with remaining oil mixture. Sprinkle with remaining 1 teaspoon salt and remaining 1 teaspoon pepper.
5. Bake at 425u0b0 for 25 minutes; reduce oven temperature to 350u0b0, and bake 1 hour and 45 minutes or until a meat thermometer inserted into thickest portion registers 145u0b0. Let stand 15 minutes or until meat thermometer registers 150u0b0 (medium-rare). Serve with baby carrots and mushroom wild rice. Garnish, if desired.

garlic, olive oil, salt, pepper, olive oil, lemon juice, shallots, rosemary, thyme, lemon rind, rosemary sprigs

Taken from www.myrecipes.com/recipe/garlic-and-herb-stuffed-leg-of-lamb (may not work)