Herb-Smothered Boneless Leg Spring Lamb with Whole Baked Garlic and Croutons (Makes 6 servings) Marinade: 1 1/4 cups Beaujolais or other light bodied red wine 1/4 cup olive oil 1/2 cup coarsely chopped onion 1/2 cup coarsely chopped parsley leaves and stems 4 cloves garlic, crushed 4 sprigs fresh thyme, coarsely chopped Leaves from 1 branch fresh rosemary 1 bay leaf, crumbled 1/4 teaspoon freshly ground black pepper 3 pounds boneless leg of New Zealand spring lamb Salt, if desired, and pepper to taste 1 large bunch fresh thyme 6 branches fresh rosemary 10 large bay leaves 2 large heads garlic 1/4 cup olive oil Croutons 12 1/2 "-thick slices French or Italian bread Combine marinade ingredients in noncorrodible bowl just large enough to hold lamb. Add lamb and turn to coat on all sides with marinade. Cover bowl and let lamb marinate at room temperature 3 hours. (Lamb may be marinated 6-12 hours in refrigerator but must be brought back to room temperature before roasting.) Turn lamb once, halfway through marinating time. Remove lamb from marinade and pat dry with paper towel. Remove meshed casing from lamb and rub meat all over with salt and pepper to taste. Tie lamb with string at 2 " intervats and lay thyme, rosemary, and bay leaves along length of lamb on all sides, tucking under string to secure them. Set lamb, fat side up, in roasting pan. Remove thick outer skin from garlic heads, letting thin skin covering cloves remain, leaving heads whole. Brush with some olive oil and add to roasting pan. Place pan in preheated 450 degrees F. oven and immediately reduce heat to 350 degrees F. Cook 20 minutes per pound for rare (125 degrees-130 degrees F. on instant-read meat thermometer), 25 minutes per pound for medium-rare (1350-1400 F.). Baste garlic with pan juices every 20 minutes. When lamb is done, transfer it, with garlic, to platter and cover loosely with foil. Prepare croutons while lamb rests. Increase oven heat to 450 degrees F. Beat 1 tablespoon of pan juices with olive oil and brush bread slices on all sides. Place on baking sheet and bake about 5 minutes, or until golden brown on all sides. Set aside. When lamb has rested 20 minutes, separate garlic heads into sections. Present lamb on platter, surrounded with croutons and garlic. To carve, remove strings and herbs, cut lamb into 1/2" thick slices. Give each diner 2 croutons and several garlic cloves to be squeezed over croutons.
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