Marinated lamb in herb dressing


Ingredients 14
Servings 50
Time

Ingredients

  • 10
    kg
    boned whole loin of lamb
  • 50
    ml
    salt
  • 25
    ml
    milled black pepper
  • 250
    g
    clarified butter
  • HERB DRESSING
  • 700
    ml
    light olive oil
  • 350
    ml
    virgin olive oil
  • 50
    ml
    white wine vinegar
  • 50
    ml
    French mustard
  • 250
    ml
    chopped chives
  • 25
    ml
    chopped thyme
  • 250
    ml
    chopped rosemary
  • 25
    ml
    chopped marjoram
  • assorted salad leaves
 

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.
 

Read more on: roast  |  lamb
 

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