Herb Crusted Leg of Lamb

Ingredients

• 2 legs of lamb (9 pounds each ), bone in, trimmed of excess fat
• 1 Tablespoon plus 1/4
• 1 1/2 teaspoons salt
• 1/2 Teaspoon freshly ground black pepper
• 1 medium head garlic
• 1/4 Cup extra-virgin olive oil
• 1/4 Cup fresh lemon juice
• 1 Tablespoon dried oregano
• 1/4 Cup chopped fresh flat-leaf parsley
• 1 Tablespoon all-purpose flour
• 1/3 Cup brandy
• 1 1/2 cups low-sodium chicken broth, skimmed of fat

Directions

• Let lamb stand at room temperature for one hour. Heat oven to 325 degrees.
• Remove all but a thin layer of fat from the lamb. Rub lamb with 1 tablespoon oil; sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper. Place on a rack in a heavy roasting pan.
• Meanwhile, rub head of garlic with 1/4 teaspoon oil; wrap loosely in foil.
• Bake until garlic is very soft, about 1 hour. Let cool.
• Cut off top of garlic head; squeeze roasted garlic into a bowl. Using a fork, mash garlic to a paste.
• Add extra-virgin olive oil, lemon juice, oregano, parsley, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper; mix well.
• Rotate pan after lamb has roasted 1 1/4 hours. After 30 minutes more, slather lamb with roasted-garlic paste.
• Roast an additional hour (for a total roasting time of about 2 3/4 hours), or until an instant-read thermometer inserted at the thickest part reads 160 degrees.
• Remove from oven, and let rest 20 minutes.
• Transfer lamb to a carving board. Pour off fat from roasting pan; place over medium-high heat.
• Sprinkle with flour, and stir with a wooden spoon. Pour in brandy; scrape up brown bits from bottom of pan. Lower heat to medium; let liquid reduce by half.
• Add stock, stirring until incorporated.
• Add rosemary and salt and pepper to taste.
• Slice lamb; serve with sauce on the side.