Basque Leg Of Lamb With Mushrooms & Wine


Ingredients:
1 5-6 pound leg of lamb
6 cloves garlic, peeled
salt and freshly ground black pepper to taste
2 tablespoons olive oil
SAUCE:
2 cups beef stock or use canned
1 cup dry red wine
2 tablespoons olive oil
2 cloves garlic, peeled and crushed
3/4 pound mushrooms, sliced
1 bay leaf
1/2 teaspoon dried thyme, whole
4 tablespoons butter
6 tablespoons all-purpose flour
salt and freshly ground black pepper to taste
1/2 teaspoon dried mint (optional)

Directions:
FOR RARE LAMB: have the lamb at room temperature. Heat the oven to 400 F. Using a paring knife, poke 6 small holes in the fat side of the roast and insert the garlic cloves. Rub the roast all over with salt and pepper and a little bit of oil. Insert a meat thermometer in the thickest part of the leg, being careful not to touch the bone. Place in a pan with a roasting rack and roast at 400 F. for 40 minutes, so the meat can brown. Turn down the oven to 325 F. and roast for an additional 40 to 50 minutes, or until the thermometer registers 140 F.

FOR MEDIUM LAMB: Follow the above instructions but cook a bit longer so that the thermometer registers 145 to 150 F.
3 Remove the meat from the oven and allow it to sit 1/2 hour before slicing. It will continue to cook during this time.

In the meantime prepare the sauce:

SAUCE: Place the beef stock and wine in a 2-quart saucepan. Bring to a simmer. Heat a 10-inch frying pan and add the oil and garlic. Saute for a moment and add the mushrooms, bay leaf, and thyme. Saute until the mushrooms are tender and then remove them from the pan and set aside. Return the pan to the stove and melt the butter. Add the flour and cook a few minutes to from a roux-a paste of butter and flour just barely browned. Add the roux to the stock and wine and whip it with a wire whisk until smooth. Add the mushrooms and simmer for 10 minutes. Add salt and pepper. If you with to add the optional mint, do so during the last 10 minutes of cooking.