Cuisinart BRK-300 User Manual download pdf (Page 27)

17

until finely chopped. Add the rosemary and

thyme. Turn machine on for about 30 to 45

seconds until the herbs are finely chopped.

Add the garlic purée, salt, pepper, and

panko and pulse so that ingredients are

incorporated. With the machine running, add

the olive oil in a slow stream so that crumb

mixture is moistened and comes together

somewhat. Reserve.

Apply an even coating of Dijon mustard all

over the meat of the lamb. Press the crumb

mixture onto the mustard-coated portion of

lamb so it adheres evenly on both sides.

Place lamb rack on foil-lined baking tray

fat side up. Roast for 15 to 20 minutes.

Lamb is medium rare when an instant-read

thermometer reads 130ºF. Remember, lamb

will continue to cook about 5 extra degrees

once removed from oven.

Allow lamb to rest 5 minutes before slicing

and serving.

** Any butcher can prepare lamb this way.

*** To roast whole head of garlic: cut top

off, drizzle lightly with olive oil and loosely

wrap bulb in foil. Place in a 400ºF oven for

45 minutes. Once cool, squeeze the roasted

cloves out and purée in blender.

Nutritional information per serving:

Calories 683 ( 40% from fat) • carb. 54g • pro. 47g

• fat 30g • sat. fat 8g • chol. 133mg • sod. 1160mg

• calc. 194mg • fiber 3g

Herb Roasted

Leg of Lamb

Serves 8 to 12

2 to 3 cloves garlic

1 tablespoon fresh rosemary

2 tablespoons fresh parsley

1 tablespoon fresh thyme

½ ounce Parmesan cheese

½ cup panko (Japanese breadcrumbs)

¾ teaspoon kosher salt, divided

¾ teaspoon freshly ground pepper,

divided

2 tablespoons olive oil

1 small boneless leg of lamb,

butterflied, approximately 3½

pounds

Place garlic cloves, rosemary, parsley, and

thyme in the workbowl of a Cuisinart

®

Food

Processor fitted with the metal chopping

blade. Pulse until all is finely chopped.

Add the Parmesan and pulse again until

the cheese is chopped. Pulse in the

breadcrumbs and ¼ teaspoon of salt and

¼ teaspoon of pepper. With the machine

running, add the olive oil through the feed

tube until the mixture comes together.

Lay the lamb cut side up; evenly spread the

stuffing over the surface of the lamb. Fold

the sides of the lamb in and then roll the

lamb. Secure well with butcher’s twine and

tie in 1 to 2 inch intervals. Salt and pepper

the outside of the lamb.

For rotisserie:

Line the baking tray with aluminum foil and

place on a rack in position A.

Insert the rotisserie skewer through the

length of the lamb, securing the forks with

the rotisserie screws so that the lamb is

stabilized. Secure the rotisserie spit in the

oven into the spit support and socket. Turn

Cuisinart

®

Brick Oven to 375˚F and turn to

rotisserie setting.

For roasting:

Preheat Cuisinart

®

Brick Oven to 375°F and

turn to convection or regular bake setting

with rack in position A. Place prepared roast

in the preheated oven.

Roast for 45 to 55 minutes until thermometer

reads 130°F for medium rare.

Nutritional information per serving

(based on 12 servings):

Calories 175 (39% from fat) • carb. 8g • pro. 18g

• fat 7g • sat. fat 2g • chol. 54mg • sod. 156mg

• calc. 29mg • fiber 0g

Rosemary Sage

Pork Roast

This delicious pork roast is a great and easy

main dish for entertaining.

Serves 6 to 10

1 cup kosher salt

1 cup granulated sugar

3 quarts water

1 3 to 4 pound pork roast

3 garlic cloves

1 tablespoon fresh rosemary

1 tablespoon fresh sage

1 tablespoon Dijon mustard

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