Leg of Lamb with 40 Cloves of Garlic
Main Dishes • European
Description
Leg of lamb with 40 cloves of garlic
Ingredients
- Lamb Neck Fillet 1 piece
- Dry White Wine 3 glasses
- Garlic 40 cloves
- Thyme 6 stalks
- Juniper Berries 10 pieces
- Herbes de Provence to taste
- Ocean salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Marinate the lamb: coat it with olive oil and rub a mixture of coarse salt, pepper, and dried Provençal herbs into the meat using your fingers. Cover with plastic wrap and let it rest for at least 2 hours at room temperature, preferably 12–24 hours in the refrigerator.
Step 2
Place a large, deep skillet over medium heat, add a couple of tablespoons of olive oil, and heat it up. Add unpeeled garlic cloves to the oil. Shake off the marinade from the lamb and sear it together with the garlic until golden brown, turning every 2-3 minutes.
Step 3
Place the garlic and lamb in a deep, heavy baking dish or deep roasting pan. Preheat the oven to 130°C (265°F). Pour the wine into the pan where the lamb was cooked and bring to a boil, scraping up any browned bits with a spatula.
Step 4
Add thyme and juniper to the lamb. Pour hot wine over the meat, then cover with a lid or tightly seal with foil. Place in the oven for 4 hours. During this time, turn the meat only once. As a result, the lamb will slightly pull away from the bones and become tender and soft.
Step 5
Press the garlic out of its skins, place it in a blender, add the liquid from the pan, and blend until smooth. Remove the meat from the bone, serve with the garlic sauce and potatoes.
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