Garlic and Herb-Crusted Lamb

Dairy Free
Health score
26%
Garlic and Herb-Crusted Lamb
45 min.
20
188kcal

Suggestions


Indulge in a culinary delight that showcases the succulent flavors of lamb like never before! Our Garlic and Herb-Crusted Lamb is not just a feast for the taste buds; it's also a masterpiece of aroma and visual appeal, making it the perfect addition to any gathering. With its impeccable balance of fresh herbs, roasted garlic, and the rich undertones of Merlot, every bite promises to tantalize your palate.

This dairy-free dish is designed to impress your guests without any hassle, fitting perfectly into a variety of occasions—whether as an antipasti delight, an elegant starter, or a memorable appetizer. And with just 45 minutes of hands-on preparation, you can spend less time in the kitchen and more time enjoying the company of friends and family.

The garlic heads roasted to perfection infuse the lamb with a rich, mellow flavor, while the crunchy breadcrumb herb crust adds a delightful texture. Your guests will be captivated by the enchanting aroma wafting through your home as this dish bakes. Plus, with generous servings of up to 20 people, you'll be the host with the most by serving a meal that's rich in flavor yet surprisingly light, clocking in at only 188 calories per serving!

Bring a touch of sophistication and warmth to your dining table with this exquisite Garlic and Herb-Crusted Lamb. It’s sure to become a go-to recipe that you’ll cherish and share for years to come!

Ingredients

  • ounces breadcrumbs fresh french
  • 2.5 tablespoons cornstarch 
  • tablespoon dijon mustard 
  • tablespoon chives fresh thinly sliced
  • tablespoon thyme sprigs fresh coarsely chopped
  •  garlic clove whole
  • 12 slices garlic fresh
  • pound leg of lamb 
  • 2.3 cups beef broth 
  • 0.5 cup wine dry red
  • tablespoon olive oil 
  • 0.5 teaspoon pepper freshly ground
  • 1.3 teaspoons salt divided

Equipment

  • food processor
  • frying pan
  • oven
  • whisk
  • kitchen thermometer
  • aluminum foil
  • stove
  • broiler pan

Directions

  1. Preheat oven to 35
  2. Remove white papery skin from garlic heads (do not peel or separate the cloves).
  3. Cut off top portions of garlic heads. Wrap garlic heads in foil.
  4. Bake at 350 1 hour; cool 10 minutes. Squeeze garlic heads to extract pulp. Discard skins.
  5. Place garlic pulp, mustard, and oil in a food processor; process until smooth. Stir in chives and thyme leaves.
  6. Increase oven temperature to 42
  7. Trim fat from lamb.
  8. Cut 12 3/4-inch slits in lamb; place a fresh garlic slice in each slit.
  9. Sprinkle surface of lamb with 1/2 teaspoon salt and pepper; rub with roasted garlic paste mixture. Press breadcrumbs over surface of lamb.
  10. Place lamb on a broiler pan. Insert meat thermometer into thickest part of lamb, making sure not to touch bone.
  11. Bake at 425 for 10 minutes. Decrease oven temperature to 32
  12. Bake an additional 2 hours and 10 minutes or until thermometer registers 140 (medium-rare) to 155 (medium).
  13. Remove lamb from rack; place on a shallow serving platter. Lightly cover with foil; let stand 15 minutes.
  14. Drain fat from bottom of pan (do not scrape pan).
  15. Place broiler pan on stovetop over medium-high heat.
  16. Add broth, and bring to a boil, scraping to loosen browned bits.
  17. Combine red wine and cornstarch, and stir with a whisk.
  18. Add to beef broth, and return to boiling. Cook 1 minute or until mixture is slightly thick, stirring constantly. Stir in 3/4 teaspoon salt, and serve immediately with lamb.
  19. Garnish with thyme sprigs, if desired.

Nutrition Facts

Calories188kcal
Protein55.52%
Fat31.62%
Carbs12.86%

Properties

Glycemic Index
10.7
Glycemic Load
0.14
Inflammation Score
-5
Nutrition Score
13.20956525984%

Flavonoids

Petunidin
0.2mg
Delphinidin
0.25mg
Malvidin
1.57mg
Peonidin
0.11mg
Catechin
0.46mg
Epicatechin
0.64mg
Apigenin
0.01mg
Luteolin
0.16mg
Isorhamnetin
0.01mg
Kaempferol
0.02mg
Myricetin
0.04mg
Quercetin
0.06mg

Nutrients percent of daily need

Calories:188.34kcal
9.42%
Fat:6.26g
9.62%
Saturated Fat:2.04g
12.75%
Carbohydrates:5.72g
1.91%
Net Carbohydrates:5.33g
1.94%
Sugar:0.38g
0.42%
Cholesterol:73.16mg
24.39%
Sodium:366.76mg
15.95%
Alcohol:0.63g
100%
Alcohol %:0.51%
100%
Protein:24.71g
49.42%
Vitamin B12:3.13µg
52.08%
Selenium:28.94µg
41.34%
Vitamin B3:7.73mg
38.64%
Zinc:4.5mg
29.99%
Phosphorus:236.79mg
23.68%
Vitamin B2:0.32mg
18.71%
Vitamin B1:0.22mg
14.64%
Iron:2.51mg
13.95%
Vitamin B6:0.22mg
11.04%
Potassium:365.28mg
10.44%
Magnesium:35.24mg
8.81%
Vitamin B5:0.87mg
8.72%
Folate:33.31µg
8.33%
Copper:0.17mg
8.3%
Manganese:0.12mg
5.96%
Vitamin E:0.36mg
2.41%
Calcium:23.39mg
2.34%
Fiber:0.39g
1.55%
Vitamin C:1.02mg
1.24%
Vitamin K:1.23µg
1.17%
Source:My Recipes