Easter Roasted Lamb
The centerpiece to most holiday tables is a beautiful roast. This boneless leg of lamb was roasted on top of a bed of vegetables and was made simply using the Gourmet modes of the Wolf M-Series oven.
PREP TIME: 30 minutes
COOK TIME: 2 hours
LEVEL: Intermediate
YIELD: 4-6 servings
Ingredients
Lamb:
- 3 pound boneless leg of lamb
- ¼ cup olive oil
- 2 tablespoons Dijon mustard
- 5 sprigs of rosemary
- 1 shallot
- 3 cloves of garlic
- salt and pepper to taste
Vegetables:
- 1 yellow onion
- 5 carrots
- 4 russet potatoes
- 3 cloves of garlic
- 3 sprigs of rosemary
- 3 tablespoons olive oil
- 1 teaspoon paprika
- 2 teaspoons dried oregano
- salt and pepper to taste
Method of Preparation
- In your Wolf Gourmet Blender, combine the garlic, shallot, rosemary, mustard, oil and salt and pepper. Blend until mostly smooth. Coat your lamb in marinade and let rest at room temperature for 20 minutes.
- Peel your carrots and potatoes and begin cutting them into wedges. Thinly slice your onion and garlic. Then combine all the vegetables with the olive oil and seasonings and toss to combine. Add to a casserole dish and add the rosemary sprigs on top. Remove the lamb from the marinade and add on top of the vegetables.
- Probe your lamb with the blue probe, making sure the entire probe is inserted into the thickest part of the lamb.
- Place the roast in your M-Series oven on the second rack and plug the probe into the oven receptacle. Select Gourmet, then Meats, Then Lamb, and then Roast. Select Leg instead of Roast if your lamb is bone in. (Note: if you are not using Wolf Gourmet mode, cook at 325 degrees on convection until the internal temperature reaches 145 degrees – which should take 2 to 3 hours depending on the size of the leg of lamb)
- Let lamb roast until the probe alerts you. Remove from the oven and let rest for 10 minutes before slicing.
- Slice, serve, and enjoy!
