Saturday, August 8, 2009

Chad's Garlic Lamb by Chad Reott, West Hollywood CA
Regional Winner 1982 Gilroy Garlic Festival Recipe Contest
from The Garlic Lovers Cookbook $16.95

1 leg of lamb (about 6 to 7 pounds)
30 heads of FRESH garlic cloves, separated and peeled
1 large onion, peeled
Garlic powder
Onion Powder
Italian Seasoning Suggestion Mama Raps no salt Special blend or Garlic Dude Dust 7% salt
1/2 gallon dry red wine Suggestion Rapazzini Barbera

Coarsely chop 10 to 12 cloves garlic and onion. set aside. Spread remaining whole garlic cloves over the bottom of a roasting pan. With a metal skewer or very sharp knife ,pierce holes in the lamb lengthwise. Stuff holes with chopped garlic and onions. A chopstick simplifies the process. Some people like to add a fresh leaf of sage too. Sprinkle lamb generously with garlic powder, onion powder, and Italian seasoning. Nestle lamb onto the bed of garlic cloves and pour enough wine over to reach a depth of 3/4 inch. Roast lamb, uncovered in a 325 degree F oven about 30 minutes per pound, or until lamb is done to your liking. Remove lamb to a warm platter. Pour contents of the pan intoa blender and liquefy. Transfer to a saucepan. Mix 1 cup wine with cornstarch and add to liquid: heat until sauce is thickened and reduced. Carve lamb and pour some sauce over. Pass the remaining sauce

Suggestion use the Rapazzini Red Garlic Cooking wine for an even more garlicky taste.

Makes 6 servings.

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