Feed Tom Episode 2 | Matty Matheson Lamb Recipe
Take another trip to @bluegoosefarm with Gozney Brand Partner @mattymatheson and Gozney founder @tomgozney. This time, they’re cooking up the juiciest of lamb leg in the Gozney Dome, served with the freshest ingredients, hand-picked from the farm.
For the green garlic sauce:
Handful of curly parsley
Handful of basil
The tops of 4 green garlics
The peel of one lemon
Lemon juice to finish
Fresh cracked black pepper
For the lamb:
1x Deboned, butterflied lamb leg
Salt and pepper to taste
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.
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.
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.
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.
Place the roulade into your cast iron skillet, season with salt, pepper and olive oil.
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).
Rest the roulade for 20-30 minutes to ensure the juices settle back into the meat.
Serve with a fresh side salad and enjoy!
Matty Matheson, a two-time New York Times best-selling author (Matty Matheson: A Cookbook and Home Style Cookery), internationally renowned chef, restaurateur, producer, and television personality has been breaking barriers since his cooking debut.