Herb Crusted Leg of Lamb
Ingredients
- MARINADE AND LAMB:
- 2/3 cup defatted reduced-sodium beef broth
- 1/2 cup dry vermouth or nonalcoholic white wine
- 1/4 cup balsamic vinegar
- 3 tablespoons lemon juice
- 1 tablespoon chopped fresh rosemary
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 bay leaf
- 1/4 teaspoon ground black pepper
- 1 leg of lamb (5-6 pounds), boned, butterflied, and trimmed of all visible fat
- GARLIC-HERB PASTE:
- 1 whole bulb garlic
- 2 tablespoons water
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh oregano
- 2 tablespoons chopped fresh italian parsley
- 1 tablespoon olive oil
- 1/2 teaspoon ground black pepper
- 1/4 cup brandy (optional)
- 1 teaspoon cornstarch
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