January Lamb

Total Time: 26 hrs Preparation Time: 24 hrs Cook Time: 2 hrs

Ingredients

• Servings: 8
• 4 tablespoons extra virgin olive oil
• 10 juniper berries
• 1 garlic clove
• 1 clove
• 1/8 teaspoon black pepper
• 4 lbs boneless center lamb loin
• 1 bay leaf
• 2/3 cup dry wine
• 1/2 cup poultry or 1/2 cup meat stock
• salt

Recipe

• 1 combine the olive oil, juniper berries, garlic, clove and pepper in a food processor.
• 2 process until finely chopped.
• 3 put the lamb in a dish large enough to hold it and rub the entire surface with the mixture.
• 4 lightly cover and let marinate in the fridge for 18 to 24 hours.
• 5 next day preheat oven to 325°f.
• 6 transfer the lamb and marinade to a shallow roasting pan.
• 7 sprinkle the meat lightly with salt and set the bay leaf on top of the roast.
• 8 roast for 1 hour and 50 minutes or until internal temperature of 155°f.
• 9 baste the meat with the pan juices and the wine adding the wine in thirds: the first third goes over the lamb after the first 30 minutes of cooking.
• 10 add another third after 20 minutes and another third is poured over the meat after 10 minutes.
• 11 add a little water if the pan juices threaten to burn.
• 12 once the meat is done cooking remove it and place on a platter and keep warm.
• 13 degrease the pan juices and keep them hot as well.
• 14 if the pan juices are skimpy,set the pan over high heat and stir in the broth.
• 15 simmer the juices as you scrape up the brown bits.
• 16 taste for seasoning and keep warm.
• 17 thinly slice the lamb and arrange it on a warm platter.
• 18 moisten with pan juices and serve hot.