Chef's Quick Tip: Lamb

<p>Stew Leonard&rsquo;s NAKED lamb is raised naturally and humanely in pristine pastures in New Zealand, feeding exclusively on fresh grasses, like clover, rye and alfalfa, resulting in a mild flavor and superior tenderness. Plus, Stew&rsquo;s butchers will trim NAKED lamb to any specifications, making it easier to prepare and enjoy at home. Stew Leonard&rsquo;s shares their recipe for a beautiful Easter lamb dish.</p>

News 12 Staff

Mar 20, 2018, 3:21 PM

Updated 2,252 days ago

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Stew Leonard’s NAKED lamb is raised naturally and humanely in pristine pastures in New Zealand, feeding exclusively on fresh grasses, like clover, rye and alfalfa, resulting in a mild flavor and superior tenderness. Plus, Stew’s butchers will trim NAKED lamb to any specifications, making it easier to prepare and enjoy at home. Stew Leonard’s shares their recipe for a beautiful Easter lamb dish:
Ingredients:
5 lb. Stew Leonard’s Naked boneless leg of lamb
4 oz. roasted garlic paste
1 oz. lemon zest
8 sprigs fresh rosemary
4 oz. olive oil
Salt & Pepper to taste
Preparation:
Truss the leg of lamb so it cooks evenly and season with salt and pepper. Put oil in a sauté pan over high heat and sear the leg until golden brown on all sides. Remove from pan. Rub the garlic paste and lemon zest all over the lamb. Put the sprigs of rosemary under the butcher’s twine, add a little more last and pepper. Put in 350 degree oven until meat thermometer reads 135-140 (roughly 1 and ½ hours depending on your oven). Rest for 15 minutes before cutting.


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