Roasted Leg of American Lamb Carving Station with Dipping Sauces

Recipe provided by | Chef Jenna Johansen, Innovation Chef, Epicurean Group, Denver, CO


American Lamb leg roasts, boneless
15 to 18 pounds
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
Fresh lime juice
1/4 cup
Light or white miso paste
1-1/2 tablespoons
1/4 cup

Chermoula Sauce (Makes 2 cups)
Rough chopped fresh flat leaf parsley
1-1/2 cups
Rough chopped fresh cilantro
1 cup
Lemon juice
1/4 cup
Minced fresh garlic
1-1/2 tablespoons
Ground cumin, toasted
3 teaspoons
Smoked paprika
1 teaspoon
Ground coriander
1/2 teaspoon


METHOD for Lamb:

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.


METHOD for Aioli (makes 2-1/2 cups):

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

METHOD for 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.

click the above image to see a larger photo

SERVINGS: 50 servings