Meats & Main dishes > Lamb Recipes >
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Creamy & Herby Leg of Lamb
one 6 1/2 pound leg of lamb
4 cloves garlic, slivered
2 tablespoons of olive oil
1 tablespoon of dried oregano
1 tablespoon of coarsely ground pepper
1 cup of dry white wine or water
1/4 cup of heavy cream
1/2 cup of sour cream
1/2 teaspoon of dried basil
Preheat oven to 400ºF. Place the leg of lamb in a large roasting pan and insert a meat thermometer, avoid touching the bone. Cut deep slits over the surface of the lamb with the tip of a small sharp knife. Carefully insert the garlic slivers into the slits. Brush the surface of the meat with olive oil. In a small bowl, combine the oregano and pepper. Rub the mixture all over the lamb and pour the wine or water into the bottom of the pan.
Place the pan into the oven and reduce the heat to 350ºF. Roast, basting occasionally about 1 1/2 hours. The meat thermometer should read 175ºF. Let rest for 10 minutes, before carving. In a medium bowl, add cream to 1 cup of pan juice. Stir well. Add sour cream and basil. Stir well again. The rest of the pan juices can be heated and served alongside the alternate creamy sauce. Serves 8
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