Roasted Lamb, Reuben Style

Chef John V. Johnson, Denver, Colorado

Roasted Lamb Ingredients

• vegetable oil
• salt and pepper to taste
• 1 Lava Lake Lamb bottom round roast
• 2 Tbsp. pumpernickel bread crumbs
• 1 Tbsp. pastrami spice blend
• 6 pieces party pumpernickel, teardrop shape
• 1/2 cup baby spinach, cut into fine, thin strips
• Your favorite cole slaw
• Your favorite potato salad
• 2 Tbsp. Russian dressing
• 2 Tbsp. Gruyere cheese, finely grateddill sprigs (garnish)

Heat oil in a small sauce pan. Season lamb with salt & pepper. Sear lamb until golden brown. Cool for 5 minutes.

Combine pumpernickel bread crumbs and pastrami spice blend. Roll lamb in spice mixture to cover completely. Roast lamb in a preheated 350°F oven until internal temperature reaches 130°F or about 15 minutes. Rest lamb for 10 minutes before carving. Cut on a bias about 1/4 inch thick.

To Serve Roasted Lamb

Create your own sandwiches, or for an elegant presentation, follow these instructions:

Place coleslaw inside a round circle cutter and mold tightly. Set on right side of plate. Place 1 Tbsp. gruyere on each side of cabbage. Add dill garnish. Place Russian dressing in a serving bowl. Set on top left of plate. Set spinach at left bottom corner of plate at a 45° angle. Place potato salad on spinach. Place 3 pieces pumpernickel on top & bottom of the plate. Lay sliced lamb in the middle of the plate in between the bread.

This Roasted Lamb Recipe is Perfect with Our:

All-Natural and Organic Lamb Shoulder Roast
All-Natural and Organic Petite Lamb Roast