2-1/2 oz stale bread, crusts trimmed
8 cloves garlic
2 oz butter
Salt and freshly ground pepper
8 TBS chopped flat leaf parsley
1 leg of lamb, about 3-1/2 pounds, trimmed
2 TBS peanut oil
1. Preheat oven to 450. Grind bread to course crumbs in processor. Finely chop 6 garlic cloves and cut remaining, two into fine slivers. In bowl, combine butter, salt, pepper, bread crumbs, parsley and chopped garlic, and mix with fork to smooth paste. Slit lamb and insert garlic slivers. Season with salt and pepper, spread with garlic paste and oil.
2. Oil large bakingdish. Place lamb on rack in dish, rounded side down. Roast20 minutes, turn and reduce heat to 425, checking that pan juices are not burning; they should just caramelize. If burning, add a few spoonfuls hot water occasionally. After 45 minutes, turn off oven, turn lamb and let rest 10 minutes in oven. Slice, sprinkle with juices and serve.
Serves 6
