12 pounds American lamb leg, boned rolled and tied, rubbed with rosemary
48 kaiser rolls, 4- 1/2 inches in diameter, sliced in half crosswise
24 ounces mayonnaise flavored with ground rosemary and dijon-style mustard
2 1/2 pounds fresh tomatoes, sliced
Servings: 48
1. Roast the lamb leg at 450ºF for 10 minutes. Reduce temperature to 325ºF. Roast to desired degree of doneness: 145ºF for medium-rare, 160ºF for medium or 170ºF for well. Alternately, roast on a rotisserie.
2. Let meat stand until it reaches room temperature.
3. Cover and refrigerate until cold. Thinly slice on a slicer.
4. Cover the bottom of the roll with a layer of tomato slices. Top with 1/2 ounce seasoned mayonnaise. Top with 4 ounces sliced lamb. Top with the other half of the roll.
5. Serve with a salad and a fruit garnish.
48 kaiser rolls, 4- 1/2 inches in diameter, sliced in half crosswise
24 ounces mayonnaise flavored with ground rosemary and dijon-style mustard
2 1/2 pounds fresh tomatoes, sliced
Servings: 48
1. Roast the lamb leg at 450ºF for 10 minutes. Reduce temperature to 325ºF. Roast to desired degree of doneness: 145ºF for medium-rare, 160ºF for medium or 170ºF for well. Alternately, roast on a rotisserie.
2. Let meat stand until it reaches room temperature.
3. Cover and refrigerate until cold. Thinly slice on a slicer.
4. Cover the bottom of the roll with a layer of tomato slices. Top with 1/2 ounce seasoned mayonnaise. Top with 4 ounces sliced lamb. Top with the other half of the roll.
5. Serve with a salad and a fruit garnish.
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