Updated Nov 24, 2014Chatelaine
- Preheat oven to 325F (160C). In a small bowl, stir chili-garlic sauce with oil, rosemary, oregano and salt. Trim excess fat from lamb. Place in a roasting pan or dish just large enough to hold lamb. Make 5 to 6 small shallow slits in top of lamb. Thinly slice garlic clove into slivers. Poke slivers into slits. Rub chili-garlic mixture all over lamb. Pour water into roasting pan.
- Roast lamb, uncovered, in centre of 325F (160C) oven, basting occasionally with pan juices, until lamb is medium-rare and an instant-read thermometer inserted in thickest part of meat reads 140F (60C), from 1-1/2 to 2 hours. For medium-done lamb, continue roasting 25 more minutes.
- Remove lamb from oven and place on a cutting board. Loosely cover with foil. Let stand 10 minutes before slicing. Meanwhile, if making sauce, pour cream into a medium-size saucepan. Bring to a boil, stirring occasionally, over medium-high heat. Skim fat from top of juices in roasting pan. Once cream boils, stir in 2 tablespoons (30 mL) pan juices and vermouth. Continue to boil, stirring often, until sauce is thick, from 4 to 6 minutes. Taste, then add more pan juices for a hotter taste. Discard leftover pan juices. Serve sliced lamb drizzled with sauce. Great with roasted vegetables.
A roast is a hassle-free choice for easy entertaining. Depending on its size, it can satisfy a large group or an intimate dinner party. Don’t knock yourself out rushing it hot from the oven to the table–flavourful lamb tastes wonderful just slightly warm.
Rub chili-garlic mixture over lamb. Cover with plastic wrap and refrigerate overnight. Bring to room temperature before roasting.