Marinated lamb in herb dressing

50 servings By Food24
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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
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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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.

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