Chad's Garlic Lamb, Chad Reott, West Hollywood, CA from The Garlic Lovers Cookbook Vol 2

Chad's Garlic Lamb, Chad Reott, West Hollywood, CA from The Garlic Lovers Cookbook Vol 2
Regional Winner 1982 Gilroy Garlic Festival Recipe Contest
Makes 6 servings
Ingredients
1 leg of lamb ( about 6 to 7 pounds)
30 heads of fresh garlic cloves, separate and peeled HINT The amazing ez roll garlic peeler can do this in seconds
1 large onion peeled
Garlic powder
onion powder
Italian seasoning or Garlic Dude Dust or Special Blend with Garlic from The Garlic Shoppe
1/2 gallon dry red wine HINT Rapazzini Winery makes a delicious red garlic cooking wine
3 tablespoons cornstarch.
Method of Preparation
Coarsely chop 10 to 12 cloves garlic and onion, set aside. Spread remaining whole garlic cloves over bottom of a roasting pan.
With a metal skewer, pierce holes in the lamb lengthwise. Stuff holes with chopped garlic and onion, ( a chopstick simplifies this process) 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 over for about 30 minutes per pound or until lamb is done to your liking. Remove lamb to a warm platter. Pour contents of pan into a blender and liquify. Transfer to a saucepan. Mix 1 cup red wine with cornstarch and add to liquid heat until sauce is thickened. Carve lamb and pour some sauce over. Pass remaining sauce.