Dacor Wall Ovens manual Oven Roasted Garlic Leg of Lamb, Leg of Lamb, Bone-in, 4-7 pounds

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

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-in4-7 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.

RECIPES

90