From: Executive chef Liam Spence, Lola, Seattle, WA. Yield: 12 servings. 8 lb. American Lamb leg roast, boned, silverskin removed ½ cup dried Greek oregano (preferably on-the-stem) 2 Tbsp. finely chopped fresh rosemary ¼ cup kosher salt 2 Tbsp. fresh ground black pepper 4 lemons, juiced (about 1 cup), juice divided ½ cup extra virgin olive oil, divided Tomato Jam: 1 Tbsp. extra virgin olive oil 1 small yellow onion, finely chopped 28 oz. canned ...

Register to view this article

WhyRegisterfor FREE?

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.

Already registered? here.