Enjoy This Recipe Courtesy of Chef Les Kincaid
Roast Lamb with Buttermilk & Rosemary
1 leg of lamb, about 6 pounds
1 garlic clove, cut into fine slivers
2 garlic cloves, crushed
1 tablespoon Dijon mustard
1/2 teaspoon freshly ground pepper
3 tablespoons olive oil
1/4 cup buttermilk
1/2 cup dry white wine
1 1/2 cups beef stock
2 rosemary sprigs
1 tablespoon sweet butter
Kosher salt and freshly ground pepper
Pierce the top of the lamb at 1 1/2-inch intervals with an ice pick, or sharp, pointed knife. Insert a sliver of garlic into each hole. Combine the crushed garlic with the mustard, pepper, oil and buttermilk and spread over the lamb. Let stand at least 6 hours, basting the lamb frequently with the marinade that runs off.
Preheat oven to 400 degrees.
Place the lamb on a rack in a roasting pan. Set aside the marinade. Roast the lamb for 15 minutes. Combine the marinade with the wine and 1/2 cup of the stock. Pour into the roasting pan and add the rosemary. Reduce the oven heat to 300 degrees and continue to roast the lamb, 15 minutes per pound for medium-rare. Add the remaining stock as the pan juices dry up. Let stand for 10 minutes.
Meanwhile, skim the fat from the pan juices and stir in the butter. Add salt and pepper to taste. Serve with the lamb.
Yield: 6 to 8 servings