Roasted Leg of American Lamb Carving Station with Dipping Sauces
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Recipe Provided By
Chef Jenna JohansenServings
50
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.
