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Add the garlic purée, salt, pepper, and
panko and pulse so that ingredients are
incorporated. With the machine running, add
the olive oil in a slow stream so that crumb
mixture is moistened and comes together
somewhat. Reserve.
Apply an even coating of Dijon mustard all
over the meat of the lamb. Press the crumb
mixture onto the mustard-coated portion of
lamb so it adheres evenly on both sides.
Place lamb rack on foil-lined baking tray
fat side up. Roast for 15 to 20 minutes.
Lamb is medium rare when an instant read
thermometer reads 130˚F. Remember, lamb
will continue to cook about 5 extra degrees
once removed from oven.
Allow lamb to rest 5 minutes before slicing
and serving.
** Any butcher can prepare lamb this way.
*** To roast whole head of garlic: cut top
off, drizzle lightly with olive oil and loosely
wrap bulb in foil. Place in a 400˚F oven for
45 minutes. Once cool, squeeze the roasted
cloves out and purée in blender.
Nutritional information per serving:
Calories 683 ( 40% from fat) • carb. 54g • pro. 47g
• fat 30g • sat. fat 8g • chol. 133mg • sod. 1160mg
• calc. 194mg • fiber 3g
Herb Roasted Leg
of Lamb
Serves 8 to 12
2 to 3 cloves garlic
1 tablespoon fresh rosemary
2 tablespoons fresh parsley
1 tablespoon fresh thyme
½ ounce Parmesan cheese
½ cup panko (Japanese breadcrumbs)
¾ teaspoon kosher salt, divided
¾ teaspoon freshly ground pepper,
divided
2 tablespoons olive oil
1 small boneless leg of lamb,
butterflied, approximately 3½
pounds
Place garlic cloves, rosemary, parsley, and
thyme in the workbowl of a Cuisinart
®
Food
Processor fitted with the metal chopping
blade. Pulse until all is finely chopped.
Add the Parmesan and pulse again until
the cheese is chopped. Pulse in the
breadcrumbs and ¼ teaspoon of salt and
¼ teaspoon of pepper. With the machine
running, add the olive oil through the feed
tube until the mixture comes together.
Lay the lamb cut side up; evenly spread the
stuffing over the surface of the lamb. Fold
the sides of the lamb in and then roll the
lamb. Secure well with butcher’s twine and
tie in 1 to 2 inch intervals. Salt and pepper
the outside of the lamb.
Preheat Cuisinart
™
Brick Oven to 375°F on
the convection bake or bake setting with
a rack in position A. Line the baking tray
with aluminum. Place the prepared lamb
on tray and roast for 45 to 55 minutes until
thermometer reads 130°F for medium rare.
Nutritional information per serving
(based on 12 servings):
Calories 175 (39% from fat) • carb. 8g • pro. 18g
• fat 7g • sat. fat 2g • chol. 54mg • sod. 156mg
• calc 29mg • fiber 0g
Rosemary Sage
Pork Roast
This delicious pork roast is a great and easy
main dish for entertaining.
Serves 6 to 10
1 cup kosher salt
1 cup granulated sugar
3 quarts water
1 3 to 4 pound pork roast
3 garlic cloves
1 tablespoon fresh rosemary
1 tablespoon fresh sage
1 tablespoon Dijon mustard
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
2 tablespoons extra virgin olive oil
Dissolve salt and sugar with the water in
a large mixing bowl that will fit into your
refrigerator. Submerge the roast in the brine
solution and refrigerate up to 4 hours.
While roast is soaking, prepare the marinade.
Place the metal chopping blade into the
Cuisinart
®
food processor. With the machine
running, drop the cloves of garlic through
the feed tube and run until finely chopped.