Cuisinart BRK Series, 07CU26323 manual Herb Roasted Leg Lamb, Rosemary Sage Pork Roast

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

1tablespoon fresh rosemary

2tablespoons fresh parsley

1tablespoon fresh thyme

½ ounce Parmesan cheese

½ cup panko (Japanese breadcrumbs)

¾ teaspoon kosher salt, divided

¾teaspoon freshly ground pepper, divided

2 tablespoons olive oil

1small 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

¼teaspoon 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

1cup granulated sugar

3quarts water

13 to 4 pound pork roast

3garlic cloves

1tablespoon fresh rosemary

1tablespoon fresh sage

1tablespoon Dijon mustard

1teaspoon kosher salt

1teaspoon freshly ground pepper

2tablespoons 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.

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