Recipe Provided By
Chef Jenna Johansen
Servings

50

Marinated American lamb chops with rosemary & garlic on a plate

Ingredients

  • 15 to 18 pounds American Lamb leg roasts, boneless
  •  Extra virgin olive oil
  •  Minced fresh garlic
  •  Fresh rosemary leaves
  •  Kosher salt and ground black pepper
  •  Dipping Sauces (recipes follow) 

Miso Aioli (Makes 2-1/2 cups):

  • 2 cups Mayonnaise
  • 1/4 cup Fresh lime juice
  • 1-1/2 tablespoons Light or white miso paste
  • 1/4 cup Water 

Chermoula Sauce (Makes 2 cups):

  • 1-1/2 cups Rough chopped fresh flat leaf parsley
  • 1 cup Rough chopped fresh cilantro
  • 1/4 cup Lemon juice
  • 1-1/2 tablespoons Minced fresh garlic
  • 3 teaspoons Ground cumin, toasted
  • 1 teaspoon Smoked paprika
  • 1/2 teaspoon Ground coriander
  • 1 cup Extra virgin olive oil 

Smoked Red Chili Chimichurri (Makes 3 cups):

  • 1 cup Extra virgin olive oil
  • 1 cup Aged sherry vinegar
  • 1 cup Finely chopped fresh flat leaf parsley
  • 1/3 cup Finely diced peeled red onion
  • 2 tablespoons Finely chopped fresh oregano
  • 3 teaspoons Pureed chipotle chilies in adobo sauce
  • 3 teaspoons Smoked paprika
  • 1-1/2 teaspoons Minced fresh garlic
  • to taste Kosher salt and ground pepper

Directions

Open leg roasts and trim internal and external fat.  Score the inside; rub with oil, garlic and rosemary.  Rub outside of roasts with oil and season with salt and pepper.  Tie roasts with butcher’s twine; place in large baking dishes.  Roast at 350°F for 30 minutes; reduce temperature to 300°F and continue cooking until internal temperature reaches 115°F.  Remove from oven; tent with foil until ready to carve.  Serve with dipping sauces. 

For the Miso Aioli:  In a small bowl, combine mayonnaise, lime juice and miso until smooth; season to taste.  Thin with water to desired consistency.

For the Chermoula Sauce:  In a food processor, add parsley, cilantro, lemon juice, garlic, cumin, paprika and coriander.  Add oil slowly until a rough chop paste forms. Do not over blend as you want to see flakes of parsley and cilantro.  Adjust seasoning to taste. 

For the Smoked Red Chili Chimichurri:  In a bowl, combine oil, vinegar, parsley, onion, oregano, chilies, paprika and garlic.  Season to taste.