Mar 30, 2018
Citrus & Fig Greenhouse
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Citrus & Fig Greenhouse
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Black Dirt Feast
A Simple and Delicious Lamb Recipe for Holiday Entertaining
From the Sopra Recipe Vault…
Kyle Farms Roasted Leg of Lamb
Kyle Farms is a family-run farm in Genesee Valley, NY. Their all-natural lambs are raised with no growth hormones or antibiotics and are fed a diet produced within 10 miles of the farm. A larger, more mature lamb like the one used in this recipe produces a slightly different flavor profile than a smaller Spring lamb-- we love the gamey, slightly fattier taste of their product.
Ingredients:
1 leg of lamb, trussed, from a 60-70 lb lamb
2 bulbs garlic, pulled apart and cleaned
½ cup Sicilian anchovies
carrots, peeled and chopped
potatoes
1 bunch parsley, leaves picked
extra virgin olive oil
salt and pepper
Measure just over 1 cup of cleaned garlic cloves. Heat 1 tablespoon of olive oil in a pan on low heat. Confit garlic by pan roasting until it is brown and sweet.
Make the marinade by combining 1/2 cup raw garlic cloves, the garlic confit, parsley, and anchovies in a food processor. Blend until smooth. Marinate the lamb for at least 4 hours prior to dinner.
Preheat oven to 350° F. Season lamb liberally with salt and pepper. Fill the roasting pans with cut carrots and potatoes and roast lamb for about 1-2 hours. Roughly 1.5 hours should produce a leg at medium temperature. Adjust seasoning to taste.
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