Method:Roasting

1. Formula

1. 2 (9 pound) legs of lamb, bone in, trimmed of excess fat
2. 1 tablespoon olive oil
3. 1 1/2 teaspoons salt, divided
4. 1/2 teaspoon freshly ground black pepper, divided
5. 1 medium head garlic
6. 1/4 teaspoon olive oil
7. 1/4 cup extra-virgin olive oil
8. 1/4 cup fresh lemon juice
9. 1 tablespoon dried oregano
10. 1/4 cup chopped fresh flat-leaf parsley
11. 1 tablespoon all-purpose flour
12. 1/3 cup brandy
13. 1 1/2 cups Homemade Chicken Stock, or canned low-sodium chicken broth skimmed of fat

2. Nutrition Information

• Calories: 1027 kcal
• Carbohydrates: 3 g
• Dietary Fiber: 0 g
• Fat: 66 g
• Protein: 92 g
• Sugars: 0 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. Let lamb stand at room temperature for one hour. Heat oven to 325 degrees F. 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.
2. 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.
3. 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.
4. 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 F. Remove from oven, and let rest 20 minutes.
5. 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.
6. Slice lamb; serve with sauce on the side.

4. Remark