Roasted Lamb Shoulder With Mustard Glaze - Dacor Wall Ovens Manual

Default Mode and Temperature: Pure Convection
Suggested Time: 2 hours
Tips: Place on V-shaped rack in roasting pan. Insert meat probe into thickest part of meat.
Path to reach this function: DACOR GUIDE-MEAT-LAMB-#5 Lamb Shoulder

Roasted Lamb Shoulder with Mustard Glaze

(1) 3 1 ⁄ pound lamb shoulder, boned
2
Salt and cracked black pepper, to taste
1 ⁄ cup Dijon mustard
3
2 Tablespoons soy sauce
1 large clove garlic, crushed and minced
1 teaspoon fresh thyme
1 teaspoon fresh gingerroot, minced
Lay the meat, skin-side down, on a cutting board and remove any fat. Cover with plastic wrap, and using a meat mallet, pound the
lamb to a fairly even thickness, being careful not to tear it. Season the meat with salt and pepper. Adjust oven rack to position 1.
In Dacor Guide, select Boned Lamb, Rolled. Allow oven to preheat. Place lamb on a V-shaped rack inside a roasting pan. Brush the
surface lightly with oil and season again with salt and pepper. Place in oven and insert meat probe into center of lamb. Set internal
temperature for 155˚. While lamb is roasting, combine mustard, soy sauce, garlic, thyme and gingerroot in a small bowl. Once the
lamb's internal temperature reaches 140˚, brush the mustard glaze on the roast. Continue to roast until golden brown and lamb
reaches 155˚.
After Roasting: Allow to sit for 10-15 minutes before carving. Slice into
RECIPES
Lamb Shoulder
™ /350˚
1 ⁄ -inch to
4
93
1 ⁄ -inch slices.
2