Name: Marinated lamb in herb dressing
Yield: 50 servings
Cuisine: Cooking Method
Ingredients: 10.00 kg lamb loin; 50.00 ml salt; 25.00 ml freshly ground black pepper; 250.00 g butter clarified; 700.00 ml olive oil light; 350.00 ml olive oil virgin; 50.00 ml vinegar white wine; 50.00 ml french mustard; 250.00 ml fresh chives chopped; 25.00 ml fresh thyme chopped; 250.00 ml fresh rosemary chopped; 25.00 ml marjoram chopped; salad greens

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Ingredients (13)

10.00 kg	lamb — loin
50.00 ml	salt
25.00 ml	freshly ground black pepper
250.00 g	butter — clarified

HERB DRESSING

700.00 ml	olive oil — light
350.00 ml	olive oil — virgin
50.00 ml	vinegar — white wine
50.00 ml	french mustard
250.00 ml	fresh chives — chopped
25.00 ml	fresh thyme — chopped
250.00 ml	fresh rosemary — chopped
25.00 ml	marjoram — chopped
	salad greens

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Method:

Preheat oven to 210 ºC. Trim meat of fat and sinews and tie securely with string at regular intervals to retain shape. Rub all over with salt and pepper.
Heat butter in a heavy-based frying pan and brown meat all over to seal in juices. Place on a rack on a baking tray and roast in oven for 20 to 30 minutes, depending on thickness of meat.
Remove from oven and allow to cool.
HERB DRESSING: Combine oils, vinegar, mustard and herbs to make a smooth dressing. When meat is cool, place it in dressing and marinate, refrigerated, for up to 12 hours.
Arrange salad leaves in centre of a large round platter. Slice lamb thinly and arrange, overlapping, on platter around salad-leaf garnish.
Strain marinade, sprinkle herbs over lamb and drizzle dressing over.