Recipe provided by | Jenna Johansen, Innovation Chef
Servings: 50
INGREDIENTS
American Lamb leg roasts, boneless 15 to 18 pounds
Extra virgin olive oil
Minced fresh garlic
Fresh rosemary leaves
Kosher salt and ground black pepper
Dipping Sauces (recipes follow)
Miso Aioli (Makes 2-1/2 cups)
2 cups mayonnaise
1/4 cup fresh lime juice
1-1/2 tablespoons light or white miso paste
1/4 cup water
Chermoula Sauce (Makes 2 cups)
1-1/2 cups rough chopped fresh flat leaf parsley
1 cup rough chopped fresh cilantro
1/4 cup lemon juice
1-1/2 tablespoons minced fresh garlic
3 teaspoons ground cumin, toasted 3 teaspoons
1 teaspoon smoked paprika 1 teaspoon
1/2 teaspoon ground coriander 1/2 teaspoon
roasted Leg of American Lamb Carving Station with Dipping Sauces
1 cup extra virgin olive oil
Smoked Red Chili Chimichurri (Makes 3 cups)
1 cup extra virgin olive oil
1 cup aged sherry vinegar
1 cup finely chopped fresh flat leaf parsley
1/3 cup finely diced peeled red onion
2 tablespoons finely chopped fresh oregano
3 teaspoons pureed chipotle chilies in adobo sauce
3 teaspoons smoked paprika
1-1/2 teaspoons minced fresh garlic
Kosher salt and ground pepper to taste
DIRECTIONS
METHOD:
Open leg roasts and trim internal and external fat. Score the inside; rub with oil, garlic and rosemary. Rub outside of roasts with oil and season with salt and pepper. Tie roasts with butcher’s twine; place in large baking dishes. Roast at 350°F for 30 minutes; reduce temperature to 300°F and continue cooking until internal temperature reaches 115°F. Remove from oven; tent with foil until ready to carve. Serve with dipping sauces.
Miso Aioli: In a small bowl, combine mayonnaise, lime juice and miso until smooth; season to taste. Thin with water to desired consistency.
Chermoula Sauce: In a food processor, add parsley, cilantro, lemon juice, garlic, cumin, paprika and coriander. Add oil slowly until a rough chop paste forms. Do not over blend as you want to see flakes of parsley and cilantro. Adjust seasoning to taste.
In a bowl, combine oil, vinegar, parsley, onion, oregano, chilies, paprika and garlic. Season to taste.
Recipe and image provided by the American Lamb Board