Feed Tom Episode 2 | Matty Matheson Lamb Recipe
Head back to @bluegoosefarm with @mattymatheson & @tomgozney as they fire up juicy lamb leg in the Dome, served with farm-fresh, hand-picked ingredients.
- Recommended Oven
- Dome
- Prep Time
- 25 minutes
- Cook Time
- 20 minutes
Ingredients
- Serves
- 2-4
Recommended Equipment
-
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Instructions
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Step 1
Create the green garlic sauce in a mortar and pestle by adding bottoms of the green garlic, parsley, anchovies, lemon, 2 tbsp of olive oil, salt and pepper to taste.
Step 2
Take the tops of your green garlic and roughly chop, then spread over the base of the cast-iron pan. Add in rosemary sprigs and olive oil, ready for the lamb.
Step 3
Take a deboned lamb leg, whole, and cut away the shank and set aside. You can freeze and use this cut later. Butterfly the remaining lamb leg.
Step 4
Spread a healthy layer of Green Garlic Sauce over the inside of the lamb leg and roll into a roulade and tie off with butcher's twine.
Step 5
Place the roulade into your cast iron skillet, season with salt, pepper and olive oil.
Step 6
Place the skillet into your Gozney oven at 450°F-500°F/230°C-250°C and cook for around 40 mins or until there is nice caramelizing on the outside and the lamb is cooked to medium rare (Internal temp of 125°F -130°F).
Step 7
Rest the roulade for 20-30 minutes to ensure the juices settle back into the meat. Serve with a fresh side salad and enjoy!
