Pro! Ein: Carved Lamb & Beef Recipe

Prep and marinate

Remove the lamb from the refrigerator 1 hour before cooking to come toward room temperature. Pat dry with paper towels. In a small bowl combine minced garlic, chopped rosemary, chopped thyme, lemon zest, 4 tbs olive oil, 2 tsp sea salt and 1 tsp black pepper. Rub the mixture all over the lamb, massaging into any surface and into small cuts. Let rest uncovered in the fridge for at least 30 minutes or at room temperature for 30–60 minutes while preparing the beef.

Sear

Preheat the oven to 180°C (350°F). Heat a large ovenproof skillet or roasting pan over medium-high heat and add 1 tbs neutral oil (from Serving & Carving). When shimmering, place the lamb fat-side down and sear until deep golden brown, 4–6 minutes. Turn to sear the other sides 2–3 minutes each to build color. Transfer seared lamb to one side of the roasting pan.

Roast

Pour 120 ml red wine into the roasting pan around the lamb to deglaze and add aromatics. Roast in preheated oven. Use an instant-read thermometer: for medium-rare aim for 58–60°C (136–140°F) internal, medium 63–66°C (145–150°F). For a 2 kg leg/shoulder expect 1 hour to 1 hour 20 minutes depending on shape; begin checking at 50 minutes. Spoon pan juices over the lamb every 15–20 minutes.

Rest and carve

Remove lamb to a cutting board and tent loosely with foil. Rest 15–20 minutes (this final rest completes carryover cooking and keeps juices). Carve against the grain into thin slices or thick chunks depending on cut; arrange on a warm platter. Reserve pan juices for sauce.

Prep and season

Bring the beef roast to room temperature for 45–60 minutes. Pat dry. Mix 2 tbs Dijon mustard, minced garlic, 1 tbs chopped thyme, 2 tbs olive oil, 1.5 tsp coarse sea salt and 1 tsp black pepper. Brush the mustard mixture over the entire roast and let sit 10–15 minutes while oven reaches temperature.

Sear

Heat a heavy skillet over high heat and add 1 tbs neutral oil. When hot, sear the beef on all sides until a deep brown crust forms, about 2–3 minutes per side. This seals flavors and improves carving presentation.

Roast

Place the seared beef on a rack in the same oven as the lamb (180°C / 350°F) or in a separate oven if space requires. Roast until an instant-read thermometer reads 52–55°C (125–131°F) for rare, 57–60°C (135–140°F) for medium-rare. For a 1.5 kg roast expect 35–50 minutes. Remove from oven at target temp and transfer to a cutting board to rest for 12–15 minutes.

Carve

After resting, slice the beef thinly across the grain into even slices (about 5 mm). Arrange alongside the lamb on the serving platter. Reserve roast pan drippings for the pan sauce.

Make pan sauce

Place the roasting pans with lamb and beef drippings on the stovetop over medium heat (or transfer drippings to a skillet). Add 1 tbsp olive oil if pan looks dry and sauté the finely chopped shallot until translucent, about 2 minutes. Add 100 ml red wine and 200 ml beef stock; scrape up browned bits with a wooden spoon. Reduce by about half, 4–6 minutes, until slightly syrupy.

Finish sauce

Lower heat and whisk in 50 g unsalted butter a few pieces at a time to emulsify the sauce and create a glossy finish. Stir in 1 tbs lemon juice and 2 tbs chopped parsley. Taste and adjust seasoning with optional coarse sea salt and freshly ground black pepper to taste.

Serve

Spoon warm pan sauce over carved lamb and beef or serve on the side. Garnish with extra chopped parsley and a few sprigs of thyme if desired.

Use an instant-read thermometer to ensure both proteins are at desired doneness before resting. Carve the lamb into slices appropriate to the cut (leg: slightly thicker slices; shoulder: pull or carve into chunks). Carve the beef thinly across the grain. Arrange meats on a warmed platter, pour a little pan sauce over the top, and serve remaining sauce in a gravy boat. Offer additional coarse salt and pepper at the table.