Mastering the E Series Oven

INGREDIENTS
– 1 (5–6 pound) trimmed
bone-in leg of lamb
– 4 cloves garlic, minced
– 1 tablespoon olive oil
– 1 tablespoon chopped
fresh rosemary
– 1 tablespoon chopped
fresh thyme leaves
– 1 tablespoon
Dijon mustard
– 1 tablespoon kosher salt
– 2 teaspoons ground
black pepper
Roasted Leg
of
Lamb
Roast Mode is ideal for meats that require rendering, such as this showstopping leg of lamb.
The rendered fat creates a fl avorful crust. Roast Mode protects the exterior from overbrowning
while the interior cooks and stays moist.
PREPARATION METHOD
1. Preheat oven to 350°F Roast Mode with a rack at position “3.” 2. Pat lamb
dry with paper towels. Using a sharp knife, score the fatty side of the lamb,
making shallow cuts all over. Place lamb fatty side up on a rack in a roasting
pan. 3. In a small bowl, combine garlic, olive oil, rosemary, thyme, Dijon
mustard, salt, and pepper. Spread mixture evenly over lamb, thoroughly
rubbing into scored cuts. 4. Using the temperature probe, roast until lamb
reaches an internal temperature of 135°F for medium doneness, about 1 hour
30 minutes, or until desired doneness. 5. Rest 15 minutes before slicing.
MAKES RACK POSITION COOK TIME
8 SERVINGS 3 90 MINUTES
Roast Mode
COMFORTING, YET SOPHISTICATED DISHES
Roasting, and its close relative braising, is the long game of
fl avor development. While Convection Roast Mode crisps
the outside of foods more e ciently due to the fans, regular
Roast Mode uses radiant heat to convert tougher foods into
delightfully succulent mouthfuls without overbrowning.
ROAST MODE REVIEW
– Single-rack cooking
– For long, slow roasting
of tougher items
– Ideal for braising
– Temperature probe
may be used
INSIDE YOUR OVEN
The top broil element produces most
of the heat, with some help from the
bottom bake element.
30
31
MODES Roast