Make this roasted lamb the star of your holiday menu.
This recipe was shared with us byDr.
Jessica Harris, who was inspired by her mothers roasted lamb with mint jelly.
Credit:Victor Protasio; Food Stylist: Melissa Gray; Prop Stylist: Christine Keely
This fresh, modern take on the classic will be a hit at your holiday table.
Serve withRomaine Salad With Oranges and RadishesandGinger Carrotsto finish the plate.
Ingredients
1(7- to 8-lb.
Place a wire rack in a large roasting pan; top with lamb, and pat dry.
Let stand at room temperature for 45 minutes.
With processor running, gradually add 1 cup of the oil, processing until smooth.
Transfer 1/2 cup of the shallot mixture to a small bowl, and set aside.
Cover remaining shallot mixture in food processor bowl, and set aside.
Cut 1-inch slits all over lamb.
Finely chop remaining 4 garlic cloves; stir into reserved 1/2 cup shallot mixture.
Rub shallot-garlic mixture over lamb, and sprinkle with remaining 3/4 teaspoon each salt and pepper.
Bake lamb in preheated oven for 20 minutes.
Remove lamb from oven, and cover loosely with aluminum foil.
Let rest 20 minutes.
(Temperature will continue to rise to 145F.)
With processor running, gradually add remaining 3/4 cup oil and 2 tablespoons lemon juice, processing until incorporated.
With processor running, gradually add 1 to 2 tablespoons water until sauce reaches desired consistency.
Thinly slice lamb against the grain, discarding bone or reserving for another use.
Serve sliced lamb with herb sauce.
Garnish with lemon slices and herbs.
