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20 Banquet Servings
Meat & Poultry Entrees / Roasts
Preheat oven to 500°F and place a heavy roasting pan inside to heat. In a mixing bowl, whisk together 4 oz. canola oil and 4 oz. RC Roasted Garlic Base until completely smooth and emulsified.
On a clean prep table or cutting board, rub the entire 15–18 lb. leg of lamb thoroughly with the roasted garlic oil paste. Dust evenly with 2 oz. Herbes de Provence, pressing herbs into the surface. Carefully place the leg of lamb into the hot preheated roasting pan and sear at 500°F for 15 minutes to form a caramelized crust.
Reduce oven temperature to 225°F. Continue roasting for approximately 45 minutes to 1 hour (or until internal probe thermometer reads 115°F for Rare / 125°F for Medium-Rare).
Transfer roasted lamb to a carving board, tent loosely with aluminum foil, and rest for 10 to 15 minutes (carryover heat will raise internal temp to 130°F–135°F). Meanwhile, deglaze roasting pan drippings with 2 oz. minced shallots and 2 cups red wine; reduce liquid by half. Add 1 quart prepared RC Gluten Free Demi-Glace Sauce Mix, simmer for 5 minutes, strain, and adjust seasoning.
Carve leg of lamb into thin slices parallel to the bone. Plate warm slices and spoon rich Red Wine Lamb Demi-Glace reduction over top. Serve with roasted root vegetables or garlic mashed potatoes.
Garlic Base Paste Advantage: Blending oil with RC Roasted Garlic Base creates an adhesive wet paste that clings to the lamb skin during searing, infusing rich caramelized garlic notes deep into the fat cap without burning minced garlic bits.
Reverse High-Low Roasting: Starting at 500°F creates an immediate Maillard sear crust, while dropping to 225°F cooks the large muscle mass slowly and evenly from edge to edge, preventing tough grey overcooked outer rings.
Gluten-Free Banquet Saucing: Utilizing RC Gluten Free Demi-Glace Sauce Mix to finish the pan drippings yields a velvety, gluten-free sauce that holds heat stably across large carving station lines.
