Jul 17 2026
Restaurants›Peacock Alley›Carving Station Recipe

Carving Station Recipe

Inspired by Peacock Alley
Time4h
Serves12

Featuring roasted prime rib with rosemary au jus and cream horseradish, leg of lamb with roasted shallot red wine demi, and steamship bone-in ham with cinnamon maple glaze.

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Ingredients

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Roasted Prime Rib

Cream Horseradish

Leg of Lamb

Steamship Bone-In Ham

Method

Roasted Prime Rib

  1. 1

    Prepare the Prime Rib

    Preheat the oven to 450°F (230°C). Rub the prime rib roast with garlic, rosemary, salt, and black pepper.

  2. 2

    Roast the Prime Rib

    Place the roast in a roasting pan and roast for 15 minutes. Reduce the temperature to 325°F (165°C) and continue roasting for about 1 hour and 30 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.

  3. 3

    Rest and Serve

    Remove from oven, cover loosely with foil, and let it rest for 20 minutes before slicing.

  4. 4

    Prepare Au Jus

    Combine beef broth in the pan drippings and heat over medium heat, scraping up browned bits until slightly thickened.

Cream Horseradish

  1. 5

    Mix Ingredients

    In a bowl, combine sour cream, prepared horseradish, lemon juice, and salt. Mix well and refrigerate until ready to serve.

Leg of Lamb

  1. 6

    Prepare the Lamb

    Preheat the oven to 350°F (175°C). Season the leg of lamb with salt, pepper, and thyme.

  2. 7

    Sear the Lamb

    In a large skillet, sear the lamb on all sides until browned, about 5–7 minutes.

  3. 8

    Roast the Lamb

    Transfer to a roasting pan. Add chopped shallots, red wine, and beef broth. Roast for about 1.5 hours or until the internal temperature reaches 145°F (63°C) for medium.

  4. 9

    Make the Demi Glace

    Remove lamb from the pan and let rest. Strain the pan juices, return to heat, and reduce until thickened.

Steamship Bone-In Ham

  1. 10

    Prepare the Ham

    Preheat the oven to 325°F (165°C). Score the surface of the ham in a diamond pattern and insert cloves.

  2. 11

    Make the Glaze

    In a saucepan, combine brown sugar, maple syrup, ground cinnamon, and Dijon mustard. Heat until smooth.

  3. 12

    Glaze the Ham

    Brush the glaze over the ham and bake for approximately 2 hours, basting every 30 minutes.

  4. 13

    Serve

    Remove from the oven and let rest for 15 minutes before slicing.

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