American Whole Lamb with Chimichurri Sauce
Any hard herbs available
Shallot, medium, brunoised
Ground black pepper
Red fingerling potatoes, steamed
Jimmy Nardello Pepper
- Build starter fire away from lamb spit using both oak and cherry wood. Let fire burn a few hours and reduce it to hot coals.
For the herb brush
- Tie herb sprigs together with twine to create an herb brush for basting.
For the lamb rub
- Combine the ingredients and mix together.
For the lamb
- Smear lamb with rub. Poke holes in lamb with a knife and insert garlic cloves; repeat with preserved lemon and rosemary.
- Saw lamb through the sternum. Spread rib cage open. Break the inner clavicle bones.
- Transfer lamb to barbeque spit with cross bars, spread flat with skin side out, towards the sky, and tie with heavy wire to secure legs and body.
- Transfer coals to create fire pit under barbeque spit.
For the baste
- In large bowl, mix olive oil, harissa, sun-dried tomato powder, chili powder, garlic powder, lemon rind, rosemary, fennel seed, sea salt, and black pepper. Use herb brush to baste the lamb skin.
- Lower spit rack and cook for 2 to 3 hours; check for color change. Continue to baste, check fire, and add coals as needed.
- Rotate spit to have skin side of lamb facing fire. Cook for 2 additional hours. Continue to check fire, and add coals as needed.
For the Chimichurri sauce
- In bowl, combine olive oil, paprika, oregano, shallot, lemon juice, salt and pepper. Add steamed red fingerling potatoes and Jimmy Nardello peppers in chimichurri sauce.
- When lamb is finished, let rest for 15 to 20 minutes and then cut or shred into pieces as desired.
- Heat and oil plancha. Place potatoes and peppers on plancha and cook until crisp.
- Once crisp, take veggies off and drizzle with more marinade in bowl.
- Serve the lamb on a platter with the chimichurri sauce and the vegetables.
Recipe by Chef Stephen Barber of Farmstead Long Meadow Ranch