Breville BOV800XL Instruction Booklet page 68

RECIpES
HERBED LEG OF LAMB
Function: ROAST
Temperature: 425˚F (218˚C) for 20
minutes, and 325˚F (162˚C) for 1 hour 20
minutes
Cooking Time: 1 hour 40 minutes
(approximately)
Convection Fan: ON
Yield: 6 to 8 servings
4 lb (1.8 kg) Leg of lamb
4 Garlic cloves, chopped
2 Teaspoons (10 ml) Kosher salt
1 Teaspoon (5 ml) Black pepper
3 Tablespoons (45 ml) Dijon mustard
¼ Cup (60 ml) Olive oil
¼ Cup (60 ml) Fresh rosemary, loosely
packed
3 Tablespoons (45 ml) Fresh oregano
3 Tablespoons (45 ml) Fresh parsley
2 Tablespoons (30 ml) Honey
1. In a blender or food processor, pulse
together garlic, salt, pepper, Dijon
mustard, rosemary, oregano, parsley and
honey. Keep blending while you drizzle in
olive oil. Place the lamb onto a glass dish
and pour the marinade over the lamb. Be
sure to completely coat the lamb. Cover
with plastic wrap and marinade at least
4 hours or up to 24 hours.
2. Place the lamb on the broil rack in the
baking pan to catch the drippings.
3. Set the wire rack in the bottom rack
height position and turn the function dial
until the indicator on the LCD screen
points to the ROAST function. Set the
temperature to 425˚F (218˚C) and set the
timer for 20 minutes. Press START/CAN-
CEL button to activate.
68
4. After 20 minutes turn the temperature
down to 325˚F (162˚C) and roast for 1
hour and 20 minutes, or until a meat
thermometer inserted into the
thickest part of the meat (not near the
bone) registers your preferred doneness.
5. Remove the roast and tent with foil. Allow
to rest for 20 minutes before carving.
NOTE:
To reach the desired doneness of a
roast, it is best to remove the roast
from the BREVILLE SMART OVEN™
when the internal temperature is
10˚F (6˚C) below the desired temper-
ature reading. The roast will con-
tinue cooking. The term is called
"carry-over cooking". The internal
temperature will continue to rise and
cook the interior part of the meat. It
is also extremely important to allow
the roast to rest at least 20 minutes
prior to carving. This allows the
roast to relax and hold in its juices.