1 cedar oven roasting plank, soaked according to manufacturer's directions
3 pounds American Lamb boneless leg, trimmed, butterflied and pounded to even thickness, rolled and tied
salt and pepper, to taste
1 tablespoon ground dried juniper berries
2 tablespoons olive oil
2 tablespoons butter
2 shallots, finely chopped
2 cups button mushrooms
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
1 bunch watercress, stems removed
Servings: 8
Sprinkle lamb with salt, pepper and ground juniper berries. In large skillet, heat oil over medium-high heat. Brown meat on all sides. Place cedar plank on a jelly roll pan. Place meat on plank and roast in 400°F oven for 25 to 30 minutes or to desired degree of doneness. Use meat thermometer to test lamb, 145°F for medium-rare, 160°F for medium or 170°F for well. Remove from oven, cover and let stand for 10 minutes. Internal temperature will rise approximately 10 degrees. In medium skillet, melt butter. Sauté shallots for 3 minutes. Stir in mushrooms, salt and pepper. Cook additional 3 minutes until lightly browned. Slice and arrange lamb on plank or platter. Top with mushrooms and watercress.
3 pounds American Lamb boneless leg, trimmed, butterflied and pounded to even thickness, rolled and tied
salt and pepper, to taste
1 tablespoon ground dried juniper berries
2 tablespoons olive oil
2 tablespoons butter
2 shallots, finely chopped
2 cups button mushrooms
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
1 bunch watercress, stems removed
Servings: 8
Sprinkle lamb with salt, pepper and ground juniper berries. In large skillet, heat oil over medium-high heat. Brown meat on all sides. Place cedar plank on a jelly roll pan. Place meat on plank and roast in 400°F oven for 25 to 30 minutes or to desired degree of doneness. Use meat thermometer to test lamb, 145°F for medium-rare, 160°F for medium or 170°F for well. Remove from oven, cover and let stand for 10 minutes. Internal temperature will rise approximately 10 degrees. In medium skillet, melt butter. Sauté shallots for 3 minutes. Stir in mushrooms, salt and pepper. Cook additional 3 minutes until lightly browned. Slice and arrange lamb on plank or platter. Top with mushrooms and watercress.
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