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Lamb roll roast

Servings: 4–5
2–4 lb. lamb roast
2 Tbsp. vegetable oil

rack of lamb Unroll the lamb roast and add a spoonful of the rub in the middle. Press it into the meat. Roll the lamb roast with the meat fibers going lengthwise.

Take butcher's twine and truss the roll. Put the twine underneath the end of the meat. Double knot making sure to go nice and tight but not strangling the meat. Lay your hand alongside the meat, pull the twine over and pull your hand through; grip the meat and feed the twine over. Tighten the loop. Repeat the length of the meat making the hoops evenly spaced along the roll. Cut off any extra twine. Turn the meat around and every other hoop go around the twine to hold the spacing. Meet with the end that was started and tie off.

Add vegetable oil to a hot pan. Salt and pepper lamb roast. Sear all sides of the roast. Remove from pan.

Begin the lamb sauce recipe and place rack of lamb on top of vegetables. Roast in a 425° conventional oven (350° convection oven) until the meat reaches 125–130° (about 20 minutes; use a thermometer). Remove from oven and place meat aside to rest for about a third of the time it took to cook the meat.

Cut and remove string from lamb roast while being careful the roast does not fall apart. Apply slight pressure and slice starting with the heel of the knife making a long cut backward. Make the slices about ½ inch. Cut just enough for the intitial serving reserving the remainder of the roast to hold the temparate for longer.

Plate family-style starting with mash on the plate. Add turnips and peas. Top with lamb. Ladle sauce over the reserved rack and vegetables. Do not sauce over sliced surface of red meats; it will cause the meat to gray out and look overcooked.

 
 
 
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