An elegant presentation for special occasions.
A savory presentation, since a bone-in cut provides amply more meat for a rub– thusly the resultant creation is a well roasted crust, with succulent juicy slices. Seasonless…it can be roasted on a grille or in an oven. Rubs and crusts can be creative whims.
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Use unique mustards or craft a savory signature blend
Mustard Crusted Lamb
3 tablespoons unsalted butter
3/4 cup finely diced shallots
1 teaspoon thyme
3/4 cup dry vermouth
3/4 cup Dijon mustard
1 tablespoon chopped tarragon
Salt and freshly ground pepper to taste
2 tablespoons extra-virgin olive oil
2 cups bread crumbs mixed with 3 tablespoons browned butter, 2 tablespoons chopped parsley and 1 tablespoon chopped thyme. Preheat the oven to 350°. In a skillet, melt the butter. Add the shallots and thyme and cook over moderate heat for 2 minutes. Add the vermouth and reduce by half. Transfer to a bowl–whisk in the
mustard, egg, tarragon and a pinch of salt and pepper. Set the lamb fat side down and season with salt and pepper. Rub one-fourth of the mustard mixture on the meat. Roll up–tie at two-inch intervals with kitchen string. Heat the oil in a roasting pan. Add the lamb and sear over high heat until browned all over, 8 minutes. Transfer to a plate and remove the strings. Rub with the remaining mustard mixture and pat the bread crumb coating all over. Roast the lamb in the roasting pan for 50 minutes, until an instant-read thermometer inserted in the center registers 130° for medium-rare. Let rest for 15 minutes before carving.
Grilled Leg of Lamb with Thyme and Allspice
5 teaspoons minced fresh thyme
1/2 teaspoon ground allspice
4 large garlic cloves
1 1/2 teaspoons salt
2 tablespoons olive oil
1 teaspoon finely grated fresh lemon zest
1 tablespoon fresh lemon juice
1 teaspoon black pepper
Mince garlic, then mash to a paste with salt. Stir together garlic paste, oil, lemon zest and juice, thyme, pepper, and allspice. Put lamb, fat side up, in a large ceramic or glass dish. Using a paring knife, make 1 1/2-inch-long slits (about 2 inches deep) 2 inches apart all over leg. Reserve 1 teaspoon thyme mixture and push remainder into slits, then rub all over with reserved teaspoon of mixture. Marinate lamb, covered and chilled, 12 hours.
Prepare grill for indirect-heat cooking over medium-hot charcoal (high heat for gas). If using a gas grill, preheat all burners on high, covered, 10 minutes, then turn off all burners except nearest burner. Oil grill rack, then grill lamb over area with no coals (or over turned-off burner or burners), covered, without turning, until thermometer inserted into thickest part of roast (almost to the bone but not touching it) registers 125°F for medium-rare, 1 1/4 to 1 1/2 hours (temperatures in thinner parts of leg may register up to 160°F). To maintain medium-hot charcoal, add more charcoal (about 2 cups) every 15 minutes. Let lamb stand on a cutting board, uncovered, 30 minutes. If unable to grill outdoors, lamb can be roasted on a rack set in a large (17- by 11-inch) roasting pan in a 375°F oven, 1 1/4 to 1 1/2 hours.
Roast Leg of Lamb with Olive and Rosemary Paste
3 large garlic cloves
1 tablespoon chopped fresh rosemary–
or 1 teaspoon dried
1/4 cup olive oil
1 4 1/2-pound boneless leg of lamb
Preheat oven to 350°F. Using on/off turns, blend olives, garlic and rosemary in processor until chopped. Gradually add oil, blending until coarse paste forms. Season paste with salt and pepper. Sprinkle lamb with salt and pepper. Place lamb, boned side up, on rimmed baking sheet. Spread olive paste over top of lamb. Roast lamb 30 minutes. Increase oven temperature to 400°F. Continue roasting until thermometer inserted into thickest part of lamb registers 135°F for medium-rare, about 20 minutes. Let stand 15 minutes.
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