until finely chopped. Add the rosemary and thyme. Turn machine on for about 30 to 45 seconds until the herbs are finely chopped. 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
Place lamb rack on
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 400ºF 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
¾ teaspoon freshly ground pepper, divided
2tablespoons 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.
For rotisserie:
Line the baking tray with aluminum foil and place on a rack in position A.
Insert the rotisserie skewer through the length of the lamb, securing the forks with the rotisserie screws so that the lamb is stabilized. Secure the rotisserie spit in the oven into the spit support and socket. Turn Cuisinart® Brick Oven to 375˚F and turn to rotisserie setting.
For roasting:
Preheat Cuisinart® Brick Oven to 375°F and turn to convection or regular bake setting with rack in position A. Place prepared roast in the preheated oven.
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
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