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RECIPES
90
Oven Roasted Garlic Leg of Lamb
6 pound Leg of lamb, butterflied
Kosher salt
Cracked black pepper
4 Tablespoons (1 stick) unsalted butter
4-5 cloves garlic
6 sprigs thyme
3 sprigs rosemary
1
⁄
2
cup brandy
1
⁄
2
cup pistachios, finely chopped
1 cup panko or other dried breadcrumbs
Adjust oven rack to position 2. In Dacor Guide, select Lamb Leg, Bone-in 4-7 lbs. Allow oven to preheat. Salt and pepper leg of lamb.
In a small sauté pan over medium high heat, add 2 Tablespoons butter and sauté whole cloves of garlic. Adjust heat lower if neces-
sary and cook for about 5 minutes, or until golden brown on all sides. Remove garlic to a cutting board. Mash garlic with a knife.
Add back into sauté pan and add fresh chopped thyme and rosemary. Slowly add brandy and allow to reduce. Add the remaining 2
Tablespoons butter.
Sprinkle pistachios on a plate. Sprinkle breadcrumbs onto another one. Coat the leg of lamb with roasted garlic herb mixture on
all sides. Dredge lamb in pistachios, then in breadcrumbs. Place lamb on roasting rack inside of roasting pan. Adjust oven rack
to position 1. In Dacor Guide, select Lamb Leg, Bone-In. Allow oven to preheat. Place lamb leg in oven and insert meat probe.
Set internal temperature to 155˚. Cook until golden brown and internal temperature reaches 155˚.
After Roasting: Let rest 10-15 minutes. Slice meat off of the bone and serve.
Serves 6.
Leg of Lamb, Bone-in, 4-7 pounds
Default Mode and Temperature: Convection Roast/350˚
Suggested Time: 2 hours
Tips: Place on V-shaped rack in roasting pan. Insert meat probe into thickest part of meat.
Path to reach this function: DACOR GUIDE-MEAT-LAMB-#2 Lamb Leg, Bone-in, 4-7 pounds
RECIPES
91
Boned Lamb Stuffed with Fresh Herbs
1
⁄
4
cup finely chopped fresh chives
1 Tablespoon chopped fresh Italian parsley
2 Tablespoons chopped fresh basil
2 teaspoons chopped fresh rosemary
1 teaspoon chopped lemon zest
3
1
⁄
2
pound boned shoulder of lamb
1
⁄
2
teaspoon salt
1 teaspoon cracked black pepper
1 Tablespoon olive oil
In a small mixing bowl, combine chives, Italian parsley, basil, rosemary, and lemon zest.
Lay the meat, skin-side down, on a cutting board and remove any fat. Cover with plastic wrap, and using a meat mallet, pound the
lamb to a fairly even thickness, being careful not to tear it. Season the meat with salt and pepper. Spread the herb mixture over the
surface. Roll the meat up and tie it securely with kitchen twine. Adjust oven rack to position 1. In Dacor Guide, select Boned Lamb,
Rolled. Allow oven to preheat. Place lamb on a V-shaped rack inside a roasting pan. Brush the surface lightly with oil and season
again with salt and pepper. Place in oven and insert meat probe into center of lamb. Set internal temperature for 155˚. Roast until
golden brown and lamb reaches 155˚.
After Roasting: Allow to sit for 10-15 minutes before carving. Slice into
1
⁄4-inch to
1
⁄2-inch slices.
Boned Lamb, Rolled
Default Mode and Temperature: Convection Roast/350˚
Suggested Time: 2 hours
Tips: Place on V-shaped rack in roasting pan. Insert meat probe into thickest part of meat.
Path to reach this function: DACOR GUIDE-MEAT-LAMB-#3 Boned Lamb, Rolled