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WHOLE ROASTED VERMONT LAMB |
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INGREDIENTS |
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Fresh Herb Rub |
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1 bunch 1 bunch 1 bunch 1 bunch 4 cups 4 cups 4 tablespoons 4 1/2 cup 1/8 cup |
Fresh parsley Fresh thyme Fresh savory Fresh rosemary Lemon juice Olive oil Lemon zest Garlic bulbs Kosher salt Black pepper |
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Basting Liquid |
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1/2 gallon 1/2 gallon 4 4 tablespoons 1 tablespoon 2 tablespoons 1 tablespoon |
Olive oil Fresh lemon juice Garlic bulbs, finely chopped Lemon zest Red pepper flakes Kosher salt Black pepper |
Recommended Blodgett Equipment:
Blodgett 900 series roasting oven
Preheat to: 300°F
Fresh Herb Rub
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Smash garlic and mix all ingredients together using a food processor.
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Apply the fresh herb rub to every inch of the lamb.
Basting Liquid
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Smash garlic and mix all ingredients together using a food processor.
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Baste the lamb every 30 minutes
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Roast the lamb for 6 hours in a Blodgett 900 series roasting oven.