Dacor Wall Ovens manual Boned Lamb Stuffed with Fresh Herbs, Boned Lamb, Rolled

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

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

31⁄2 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.

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