Monday, September 17, 2012

Slow roasted leg of lamb with arugula, lemon, goat cheese salad

Anthony Bourdain is on his last few episodes of No Reservations (very sad).  Last week's episode was in Sydney.  Amazing food.  Porteno Restaurant in Sydney serves an 8 hour wood fired leg of lamb.  Awe inspiring. 


 So, I got my own 6 lb leg of lamb.


Schmered it with a paste of garlic, rosemary, salt and olive oil. 



Cooked it covered in foil for 8 hours at 250 degrees F.   


Took the foil off and cooked for 40 minutes at 475 degrees F (would reduce that time at higher heat next go around).


Served it on a marble cutting board with an arugula/lemon juice/chevre/S&P salad.  Fantastic group fest.



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