Roasted Garlic Jus

Published March 1, 2006.

Why this recipe works:

For a roasted leg of lamb recipe without the gristle or gaminess, plus great garlic flavor, we started with a meaty, boneless shank end. We separated the meaty loaves to create tidy mini-roasts from which we diligently trimmed away all visible fat and gristle, thus eliminating gamy flavors and… read more

For a roasted leg of lamb recipe without the gristle or gaminess, plus great garlic flavor, we started with a meaty, boneless shank end. We separated the meaty loaves to create tidy mini-roasts from which we diligently trimmed away all visible fat and gristle, thus eliminating gamy flavors and making the roast very easy to carve once roasted. Next, we introduced garlic and herb flavors to our roasted leg of lamb recipe with a seasoned brine. We added even more garlic flavor by rubbing a roasted garlic paste onto one side of the lamb. A simple jus adds yet another layer of garlic flavor to this dish.

less

Makes about 2 cups

Trimming the lamb into three roasts will yield a few large, meaty scraps, which we recommend using to make an accompanying jus. (Discard smaller pieces of fat and silver skin.) Start the jus while the lamb is in the oven, and finish simmering it while the lamb rests. Keep it warm in a small saucepan and return to a simmer just before serving.

Ingredients

In My Favorites
Please Wait…
Remove Favorite
Add to custom collection