Ingredients
- vegetable oil
- salt and pepper to taste
- 1 Lava Lake Lamb bottom round roast
- 2 Tbsp. pumpernickel bread crumbs
- 1 Tbsp. pastrami spice blend
- 6 pieces party pumpernickel, teardrop shape
- 1/2 cup baby spinach, cut into fine, thin strips
- Your favorite cole slaw
- Your favorite potato salad
- 2 Tbsp. Russian dressing
- 2 Tbsp. Gruyere cheese, finely grateddill sprigs (garnish)
Directions
Heat oil in a small sauce pan. Season lamb with salt & pepper. Sear lamb until golden brown. Cool for 5 minutes.
Combine pumpernickel bread crumbs and pastrami spice blend. Roll lamb in spice mixture to cover completely. Roast lamb in a preheated 350°F oven until internal temperature reaches 130°F or about 15 minutes. Rest lamb for 10 minutes before carving. Cut on a bias about 1/4 inch thick.
To Serve Roasted Lamb
Create your own sandwiches, or for an elegant presentation, follow these instructions:
Place coleslaw inside a round circle cutter and mold tightly. Set on right side of plate. Place 1 Tbsp. gruyere on each side of cabbage. Add dill garnish. Place Russian dressing in a serving bowl. Set on top left of plate. Set spinach at left bottom corner of plate at a 45° angle. Place potato salad on spinach. Place 3 pieces pumpernickel on top & bottom of the plate. Lay sliced lamb in the middle of the plate in between the bread.