Description

SEO Optimized Description: This Black Garlic Herb-Crusted Lamb Leg with Parsnip Purée is the ultimate gourmet entrée, combining tender, slow-roasted lamb infused with black garlic and fresh herbs, with a luxuriously smooth parsnip purée. Finished with a rich red wine reduction and a touch of thyme, it’s perfect for festive dinners, Sunday roasts, or elegant dinner parties. #blackgarliclamb #lambrecipes

Ingredients

For the Lamb:

2-3 lb boneless leg of lamb, tied
6 cloves black garlic
4 cloves regular garlic
2 tbsp fresh rosemary, chopped
2 tbsp fresh thyme, chopped (plus more for garnish)
2 tbsp olive oil
1 tbsp Dijon mustard
Salt and black pepper to taste

For the Parsnip Purée:

1 1/2 lbs parsnips, peeled and chopped
3/4 cup heavy cream
2 tbsp unsalted butter
Salt and white pepper to taste

For the Pan Sauce:

1/2 cup red wine
1 cup beef or lamb stock
1 tbsp balsamic vinegar
1 tsp cornstarch + 1 tbsp water (optional for thickening)
Salt & pepper to taste

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Instructions

Prepare the Lamb:
- Preheat oven to 400°F (200°C).
- In a food processor, blend black garlic, regular garlic, rosemary, thyme, olive oil, mustard, salt, and pepper into a paste.
- Rub the herb-garlic paste generously over the lamb leg. Place it in a roasting pan.
- Roast for 45–60 minutes until the internal temperature reaches 135°F for medium-rare. Rest for 10–15 minutes before slicing.
Make the Parsnip Purée:
- While the lamb roasts, boil parsnips in salted water for about 15 minutes, until fork-tender.
- Drain and blend with cream and butter until smooth. Season with salt and white pepper to taste.
Prepare the Sauce:
- Deglaze the roasting pan or a skillet with red wine over medium heat.
- Add stock and balsamic vinegar. Simmer to reduce by half.
- Optional: Stir in cornstarch slurry and simmer until slightly thickened. Season with salt and pepper.
To Serve:
- Spoon parsnip purée onto each plate.
- Top with sliced lamb.
- Drizzle with pan sauce and garnish with fresh thyme.

Notes

For deeper flavor, marinate the lamb with the garlic-herb paste overnight.
Substitute black garlic with roasted garlic if needed, but the flavor will be milder.
The purée can be made ahead and gently reheated before serving.

Prep Time: 30 minutes
Cook Time: 1 hour
Category: Main Course
Method: Roasting
Cuisine: Modern European / Gourmet

Nutrition

Calories: 510 kcal per serving