From: Executive chef Liam Spence, Lola, Seattle. Yield: 8 to 10 servings. 1 lamb leg ½ bunch Greek oregano, crushed ½ bunch rosemary, finely chopped 4 Tbsp. kosher salt 2 Tbsp. pepper 2 lemons, juiced 2 oz. extra virgin olive oil Remove bone from lamb and open up the leg; remove all visible silver skin. Lightly score inside of the leg and fat cap. In a small bowl, combine oregano, rosemary, salt and pepper. Rub mixture onto the lamb; tie back together. ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.