Lamb is the perfect offering for dinner this year. Lamb can be a little gamey, so be sure to trim off some of the fat. I always buy domestic lamb. Domestic lambs are feed grass up until 30-day before slaughter, then they are feed grain. Substituting grain for grass changes the taste of the lamb along with the amount and type of fat.
LEG OF LAMB
2 1/2 tablespoon garlic oil, 1 tablespoon fresh rosemary, chopped, 1/2 teaspoon dried sweet basil, 1 tablespoon smoked paprika, 1 (1 oz.) can anchovies, drained, 2 tablespoons Dijon mustard, 6 garlic cloves, sliced, 1/2 stick butter, 2 1/2 tablespoons fresh lemon juice, 1/4 cup dry red wine, 1 (6 lb.) boneless leg of lamb, 4 ounces mint jelly.
In a bowl, add the rosemary, garlic oil, basil, paprika, anchovies, lemon juice, and mustard, mix well. Using a knife, make about 10 slices into the lamb, insert the garlic slices. Rub the seasoned oil all over the lamb, marinate in the refrigerator for 1 hour. Preheat the oven to 325 degrees. Remove the lamb from the frig, turn the lamb fat side up in a shallow pan, pour the wine into the pan, cook tented with foil for approximately 1 hour. Remove from the oven, spread the mint jelly all over the meat, return to oven uncovered, and cook for another 300 minutes. I like my lamb medium-rare. Test doneness with an internal temperature gauge. When the internal temperature is between 125-130 degrees, it is done. During the last 15 minutes of cooking, remove the foil, turn the oven to broil. This process will crisp up the skin, fat, and mint jelly. Remove the lamb from the pan, put the pan on top of the stove. Deglaze the pan by adding a little more red wine and 1 tablespoon of cornstarch stir and scrape up all the brown pieces and bits. Taste, the juice add salt, pepper, and granulated garlic if needed, cook and stir another 3-4 minutes or until the juices thicken slightly, and the flavor of the cornstarch is gone serve as a sauce over the lamb.