Holidays are all about family and taking things a little slower. Whether you’re gathered around a fireplace up north or the backyard grill like we do here during Miami winters, this lamb is a winner for the holiday table. We like to eat family-style all year round and now is no exception. This roast is just as satisfying as the traditional turkey and takes less time but still has rich bold layers of flavor, all set off punchy salsa verde. Carve it up and ease into the season.
Roasted Leg of Lamb with apple, sunchoke, hazelnut
- 1, 24oz top round leg of lamb
¼ cup extra virgin olive oil
2 tablespoons minced garlic
2 tablespoons finely chopped fresh flat leaf parsley
1 tablespoon freshly cracked black pepper
1 pound sunchokes, scrubbed to thoroughly clean
1 tablespoon extra virgin olive oil
1 Granny Smith apple, julienned
1 cup blanched hazelnuts, toasted and coarsely chopped
1 cup Salsa Verde (recipe below)
3 lemons, halved
- Place the lamb in a large bowl and thoroughly rub with the oil, garlic, parsley and pepper. Cover with plastic wrap and refrigerate to marinate for at least 6 hours, or better yet overnight. Remove the lamb from the refrigerator 2 hours prior to roasting.
- Pre-heat oven to 300° F.
- Toss the sunchokes in the oil in a small bowl to evenly coat and empty onto a baking sheet. Bake until fork tender, about 90 minutes. Turn the oven up to 400° F. Roast the lamb for 45 minutes on a roasting pan fitted with a rack, or until a meat thermometer inserted into the center of the lamb registers about 135°F. Transfer the lamb to a cutting board and allow to rest for at least 20 minutes before carving. The internal temperature will continue to rise 5 to 10 degrees. Right before serving, put the lemon halves on the top oven rack, cut side up under the broiler and char for 1 minute. You won’t believe how much juice you get. Carve the lamb and serve on a platter draped over the sunchokes and topped with the apples and hazelnuts, drizzled with salsa verde and lemons to the side.
Makes 3/4 cup
- 1 cup firmly packed fresh flat-leaf parsley leaves, chopped
3 tablespoons capers, drained, rinsed, and chopped
2 anchovies in oil, drained and finely chopped
2 garlic cloves, minced
1/2 shallot, chopped
Finely grated zest of 1 lemon
1/2 teaspoon freshly ground black pepper
Pinch of red pepper flakes
1/2 cup extra-virgin olive oil
- In a small bowl, combine all the ingredients, mixing well with a spoon
Enjoy more of Chef Michael Schwartz’s honest Italian dishes at Fi’lia at SLS Brickell.