From the demo: Easter Feast!
Recipe Courtesy of Chef Meg Hall
Serves 8
1 Leg of Lamb, approx. 5 lbs.
1 can NOMU lamb rub
3T Extra Virgin Olive Oil
TT Kosher Salt & Freshly Cracked Black Pepper
2 lbs Fingerling Potatoes
3 Garlic cloves, peeled
2 Shallots, medium, unpeeled
1 Cup Chicken Stock or as needed
Preheat oven to 450F.
Wash fingerling potatoes thoroughly. Place dry potatoes, whole cloves of garlic and unpeeled shallots into a large roasting pan and toss with extra virgin olive oil, kosher salt and freshly cracked black pepper.
Prepare leg of lamb by rubbing with extra virgin olive oil, kosher salt, freshly cracked black pepper and a generous helping of NOMU rub. Place meat on top of potatoes in roasting pan, which will act as a natural rack to collect the juices.
Cook at 450F for 15 minutes, then turn down oven to 350F. Toss potatoes every 20 minutes and add chicken stock if burning occurs in the pan. Cook lamb for another hour or until thermometer reads 145F for medium rare. Remove from the oven and let stand for 15 minutes, tented in foil.
Once the meat has rested, cut into slices, place on a platter and spoon potatoes and garlic around lamb. Garnish with fresh thyme sprigs.
Enjoy!
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