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Ingredients

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Lamb Preparation

Olive Relish Preparation

  • Kalamata Olives (or Black Olives), pitted and drained 100.0 g
  • Green Olives, pitted and drained 100.0 g
  • Smoked Pimientos (or Roasted Bell Peppers), cut into large dice 150.0 g
  • Garlic Confit 20.0 g
  • Red Onions (or Shallots), finely sliced 50.0 g
  • Balsamic Vinegar 45.0 ml
  • Salt 1.0 g
  • Extra Virgin Olive Oil 60.0 ml
  • Italian Parsley, freshly chopped 10.0 g

Preparation

  1. Lamb Preparation

    • In a small mixing bowl, combine the fresh chopped herbs with the rest of the ingredients for the marinade. Mix well and adjust seasoning.
    • Pour the marinade over the lamb. Let it sit for at least 30 minutes to an hour.
    • Pre-heat oven to 400F.
    • Place the lamb on a rack over a baking pan or tray.
    • Roast the lamb for 30 minutes until it has browned.
    • Remove from the oven, transfer the vegetables to the baking pan with the lamb drippings.
    • Return to the oven, and bring the temperature down to 320F and continue to roast for 3 hours. Cook to desired doneness (rare 120F, medium rare 125F, medium 135F, medium well 145F, well-done 155F).
    • When the lamb is done, remove from the oven, lightly cover with foil and let it rest.
    • Discard the excess oil from the baking pan.
    • Place the baking pan over a stove. Heat over medium heat. Deglaze with red wine.
    • Add the diluted Knorr Demi Glace Sauce Mix (50g diluted in 500ml water). Simmer for 5 minutes.
    • Pass the sauce over a strainer. Transfer the sauce into a sauce pot.
    • Return the pot to the stove. Bring the sauce to a simmer. Add the remaining red wine. Taste and adjust seasoning.
    • Turn off the heat and mount the sauce with butter.
  2. Olive Relish Preparation

    • Combine all the ingredients together in a non-reactive bowl.
    • Taste and adjust seasoning.
  3. Presentation

    • Place cooked lamb on prepared plate and serve olive relish on the side.
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