Title: Roast-Garlic Lamb
Categories: Entree Lamb Jewish
Yield: 12 Servings

1	lg	Head garlic, unpeeled
1		(5-lb) boneless lamb
		Shoulder, fat removed,
		Rolled, tied
1	tb	Olive oil
1	tb	Finely chopped fresh thyme
		Leaves
1	ts	Kosher salt
1	ts	Grated lemon zest (colored
		Part of peel)
1	tb	Fresh lemon juice
3/4	ts	Freshly ground pepper
PAN GRAVY
2	cn	(13 1/2 oz each) low-sodium
		Beef broth
2	tb	Potato starch
1 1/2	tb	Fresh lemon juice
1/4	ts	Freshly ground pepper

Preheat oven to 375 F. With serrated knife, cut off 1/4 in. from pointed tip of garlic head. Rub off papery outer layers, leaving cloves intact. Wrap in foil. Roast 45 minutes, until garlic is very tender; cool. Into small cup, squeeze pulp from garlic head (can be done 1 day ahead and refrigerated). Preheat oven to 450 F. Place lamb on rack in large roasting pan. In small bowl, combine garlic pulp, oil, thyme, salt, lemon zest, lemon juice and pepper. Spread over lamb. Roast 15 minutes; lower oven temperature to 350 F. Roast 1 3/4 hours turning pan once. (Internal temperature in thickest part will read 145 degrees ont thermometer for medium rare.) Remove lamb to board. Tent with foil; let stand 20 minutes. Gravy: Discard all fat from drippings in pan. Place pan over 2 stovetop burners. Add 1/2 cup of the broth. Heat to a boil, stirring with wooden spoon to loosen brown bits from bottom. Boil until liquid is reduced to 2 Tbsp. In small bowl, dissolve potato starch in remaining broth. Add to pan; cook, stirring, until gravy thickens and boils, 1 minute. Strain through fine mesh sieve into 1-qt glass measure. Stir in lemon juice and pepper. Thinly slice lamb; arrange on serving platter. Serve with gravy.

*Makes 12 servings of meat. Per serving with 1/4 cup gravy: 422 calories, 49g protein, 4g carbohydrate, 22g fat, 165mg cholesterol, 327 mg sodium.

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