Lamb Roast

Lamb is not nearly as commonly served as it used to be — perhaps because some people have been turned off by overcooked lamb — but it can be a revelation when properly cooked, so savory and delicious. The temperature probe makes getting it right easy.

BEFORE YOU START: It’s important to have the boneless leg of lamb tied prior to roasting — this is something that can be done by your butcher.

KEEP SCREEN ON

Yield: Makes 8-10 Serings

Ingredients

¼ cup extra virgin olive oil

¼ cup whole grain mustard

¼ cup chopped fresh chives

2 tablespoons chopped fresh thyme leaves

2 tablespoons chopped flat leaf parsley

1 tablespoon chopped fresh rosemary leaves

4 cloves garlic, peeled, finely chopped

2 teaspoons freshly ground black pepper

1 (5–7 pound) boneless leg of lamb, rolled and tied with butcher’s twine

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Preparation Method

Two days ahead

Combine all ingredients except the lamb in a small bowl.
Working over a baking sheet or cutting board, spread the mixture over entire surface of lamb roast.
Wrap lamb tightly in plastic wrap and place on a pan or large dish and store in the refrigerator for 2 days.

Roasting day

Remove the lamb from the plastic and place on rack in a roasting pan.
Insert temperature probe into the thickest part of the lamb roast and place the pan into the oven on rack position 2.
Plug the probe into the receptacle.
Set the oven to 350°F on Convection Roast Mode and set the probe alert temperature to 125°F.
Cook until internal temperature has been reached.
Using a secondary thermometer, check that the roast has reached the proper temperature.
Remove the pan from the oven and allow to rest for 20 minutes before carving.