Basque Leg of Lamb with Mushroom and Wine Sauce

6 lb leg of lamb
6 garlic cloves peeled
salt to taste
freshly-ground black pepper to taste
2 tablespoons olive oil

Mushroom and Wine Sauce:
2 cups beef stock or use canned
2 cloves garlic, peeled and crushed
1/2 teaspoon dried thyme, whole
salt and freshly ground black pepper to taste
salt and freshly ground black pepper to taste
1 cup dry red wine
3/4 pound mushrooms, sliced
4 tablespoons butter
1/2 teaspoon dried mint (optional)

For Rare Lamb:
Have the lamb at room temperature. Heat the oven to 400 degrees.

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 degrees for 40 minutes, so that the meat can brown.

Turn down the oven to 325 degrees and roast for an additional 40 to 50 minutes or until the meat thermometer registers 140 degrees.

For Medium Lamb:
Follow the above instructions but cook a bit longer so the thermometer registers 145 to 150 degrees.

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.

Mushroom and Wine 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.

Servings: 4 to 6
Source: Louis' Basque Corner, Reno, Nevada