Spice Crusted Lamb Loin


  • 1 American Leg of Lamb, bone-in is preferable
  • Salt, to season lamb
  • 6 cups chicken stock
  • 1 cup pitted kalamata olives
  • 1 head garlic, peeled and kept whole
  • 3 cups crushed tomatoes
  • 1 teaspoon toasted and ground cumin
  • 1 teaspoon toasted and ground coriander
  • 1 lemon
  • 2 sprigs fresh oregano
  • Wilted spinach, for serving

Charred Scallion Polenta

  • 1 bunch scallions, cleaned and trimmed
  • 2 teaspoons neutral oil
  • 1 cup polenta
  • 1 cup cream
  • ¼ cup sour cream
  • ¼ cup feta
  • Salt, to taste


Preheat oven to 325 degrees F. 

Heat a Dutch oven pan (or any heavy-bottomed pan with a lid) with the oil over medium heat. While the oil is heating generously salt all sides of the American Lamb leg. Once the oil is hot sear both sides of the leg, making sure to get a nice brown sear on both sides, about 6 minutes per side. 

Deglaze with chicken stock, scraping up the browned bits off the bottom of the pan (if the stock doesn’t go half up the leg add some water until it does). Add in olives, garlic, tomatoes, cumin and coriander. Bring everything up to a simmer, cover, and place in the oven.

Cooking times will vary depending on the size of your leg, 3 to 4 hours should be accurate for most sizes. Once your meat is fork-tender and pulling away from the bone turn your oven up to 375 degrees F, remove the lid, and cook for 10 more minutes. 

Carefully take the pan out of the oven and let your meat rest in the juices for 15 minutes. Squeeze the lemon juice into the sauce and taste for salt. Garnish with oregano and serve over wilted spinach and polenta.

For the Charred Scallion Polenta:

Toss the scallions with the oil to coat. Heat a sauté pan or grill pan over medium-high heat. When the pan is hot, add the scallions and cook until wilted and charred evenly, about 6 minutes, turning often. Remove from the heat and chop. 

Add 2 cups of water to a small saucepan and bring to a boil. Whisk in the polenta and cook for 5 minutes, stirring. Add in the cream and cook for a couple of more minutes, until the polenta is creamy and thick and cooked, about 5 minutes. Pull polenta off the heat and add in the scallions, sour cream, and feta. Season with salt. 


USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

Recipe by 


Prep Time


Cook Time


Total Time

1 hr, 45min



lamb loin chops with cucumber mint salad and sweet and smoky tahini


● 1, 4 - 5 pound bone-in American leg of lamb 

● kosher salt 

● freshly ground black pepper 

● 3 cups roughly chopped fresh herbs (such as basil, mint, dill, chives, parsley) 

● 5 garlic cloves, peeled 

● 2 anchovy filets 

● Zest and juice of 1 large lemon 

● 1/4 cup +2 tablespoons extra-virgin olive oil (divided) ● 3 pounds baby yukon gold potatoes


1. Season the lamb: 

Cut a crosshatch pattern about 1 inch wide and 1/4 inch deep. Season the American lamb generously with salt and pepper. Rest the lamb at room temperature for 1 hour. 

2. Prepare the green goddess marinade: 

In a food processor combine the fresh herbs, garlic, anchovy and lemon zest. Pulse until finely minced. Add the lemon juice to the food processor and while the machine is running drizzle in 1/4 cup olive oil. Remove 1/3 cup of the marinade and save for later. Brush or rub the remaining marinade all over the lamb. Let sit for at least 15 minutes.. 

3. Sear the lamb: 

To sear the lamb, place an oven rack in the top third of the oven and set the oven to broil. Once heated, place the lamb into the oven and broil for 7 to 9 minutes until a nice caramelized crust appears. Remove the lamb from the oven and add the potatoes alongside the lamb, drizzle with the remaining 2 tablespoons olive oil and season with salt. Reduce the oven temperature to 350*F. 

4. Roast the lamb: 

Cover the lamb and the potatoes with aluminum foil and roast on the middle rack for 1 hour. Remove the foil and roast for an additional 10 to 20 minutes or until your meat thermometer registers 145*F for medium. If you remove the lamb when the thermometer hits 135*F then let it rest until the final temperature is 145*F for a perfect medium rare. 

5. Rest and serve: 

Rest the meat for 20 minutes before slicing. Drizzle the reserved green goddess marinade over the meat and potatoes.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest



Marinated American lamb chops with rosemary & garlic on a plate


  • 15 to 18 pounds American Lamb leg roasts, boneless
  •  Extra virgin olive oil
  •  Minced fresh garlic
  •  Fresh rosemary leaves
  •  Kosher salt and ground black pepper
  •  Dipping Sauces (recipes follow) 

Miso Aioli (Makes 2-1/2 cups):

  • 2 cups Mayonnaise
  • 1/4 cup Fresh lime juice
  • 1-1/2 tablespoons Light or white miso paste
  • 1/4 cup Water 

Chermoula Sauce (Makes 2 cups):

  • 1-1/2 cups Rough chopped fresh flat leaf parsley
  • 1 cup Rough chopped fresh cilantro
  • 1/4 cup Lemon juice
  • 1-1/2 tablespoons Minced fresh garlic
  • 3 teaspoons Ground cumin, toasted
  • 1 teaspoon Smoked paprika
  • 1/2 teaspoon Ground coriander
  • 1 cup Extra virgin olive oil 

Smoked Red Chili Chimichurri (Makes 3 cups):

  • 1 cup Extra virgin olive oil
  • 1 cup Aged sherry vinegar
  • 1 cup Finely chopped fresh flat leaf parsley
  • 1/3 cup Finely diced peeled red onion
  • 2 tablespoons Finely chopped fresh oregano
  • 3 teaspoons Pureed chipotle chilies in adobo sauce
  • 3 teaspoons Smoked paprika
  • 1-1/2 teaspoons Minced fresh garlic
  • to taste Kosher salt and ground pepper


Open leg roasts and trim internal and external fat.  Score the inside; rub with oil, garlic and rosemary.  Rub outside of roasts with oil and season with salt and pepper.  Tie roasts with butcher’s twine; place in large baking dishes.  Roast at 350°F for 30 minutes; reduce temperature to 300°F and continue cooking until internal temperature reaches 115°F.  Remove from oven; tent with foil until ready to carve.  Serve with dipping sauces. 

For the Miso Aioli:  In a small bowl, combine mayonnaise, lime juice and miso until smooth; season to taste.  Thin with water to desired consistency.

For the Chermoula Sauce:  In a food processor, add parsley, cilantro, lemon juice, garlic, cumin, paprika and coriander.  Add oil slowly until a rough chop paste forms. Do not over blend as you want to see flakes of parsley and cilantro.  Adjust seasoning to taste. 

For the Smoked Red Chili Chimichurri:  In a bowl, combine oil, vinegar, parsley, onion, oregano, chilies, paprika and garlic.  Season to taste.