D’Luscious Lemon Lamb Dinner

This succulent lamb dinner uses our D'Luscious Lemon Olive oil, California Balsamico Bianco Vinegar, and Herbs de Provence as a marinade to infuse tender lamb with bright flavor. The seared and roasted lamb is then finished with Roasted Garlic Reserve Olive Oil and a drizzle of California Balsamico Bianco Vinegar, every rich bite will melt in your mouth.
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D’Luscious Lemon Lamb Dinner
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Ingredients

  • 5lbs boneless leg of Lamb
  • Asparagus Bunch - pick spears that are no thicker than a pencil, trim stem ends, resulting in 5-6 inch spears. If using jumbo asparagus, lightly peel and trim to 5-6 inch spears
  • 1 lb Baby Carrots - cut on a bias
  • 2-3 lbs Baby Potatoes - cut into halves
  • 6-8 medium Cipollini Onions - quartered
  • Roasted Garlic Reserve Olive Oil
  • Olivum Reserve Late Harvest Olive Oil
  • 1 Tbsp sugar
  • ¼ cup fresh chopped parsley, pressed between paper towels to remove as much moisture possible
  • Murray River Salt
  • Fresh cracked pepper

Lamb Marinade

  • 1 Tbsp Parsley, Oregano, Rosemary chopped together
  • 2 cloves Garlic, crushed
  • 1 Tbsp Salish Salt
  • ½ cup D’Luscious Lemon Olive Oil
  • 2 Tbsp California Balsamico Bianco Vinegar
  • 1 tsp cracked pepper
  • 1 Tbsp Herbs de Provence

Preparation

Marinade lamb for 12-24 hours in refrigerator. Remove any plastic plugs or packaging that may be present upon purchase. Remove from refrigerator an hour before cooking, allowing it to reach room temperature. You can leave it whole or cut it into sections, unfolding it into 3-4 smaller roasts. Preheat oven to 375F. Fill a 4 quart pot of water and add 3 Tbsp of salt, or until it tastes like sea water. Bring to boil. Heat pan or cast iron skillet. Place lamb in pan and sear meat on both sides, giving it some color. Season with Murray River Salt. Transfer meat into roasting pan and roast at 375F for 30 minutes (rare to medium done) and up to 45 min (medium to well done). If using smaller cuts, add them 20 minutes after the large cuts. Finish with Roasted Garlic Reserve Olive Oil and a drizzle of California Balsamico Bianco Vinegar. Saute the quartered Cipollini onions for a couple of minutes, until caramelized. Set aside. Blanch potatoes in the pot of boiling, salted water until a fork penetrates them easily. Do not over blanch, under is better than over. Transfer to an ice bath to stop the blanching process. Blister potatoes face down in a hot pan or cast iron skillet with a tablespoon of Olivum Olive Oil. Add fresh chopped garlic and parsley for last 30 seconds. In a separate bowl, combine 3 Tbsp Honey Truffle Mustard, 1 Tbsp Roasted Garlic Reserve Olive Oil (or more to taste), 1 Tbsp sugar, Murray River Salt, and fresh cracked pepper. Add seared potatoes and cippolini onions and toss together, coating the potatoes thoroughly with mixture. Sprinkle with fresh chopped parsley. If the strong flavor of mustard is undesired, use less of the Honey Truffle Mustard and add a drizzle of White Truffle Olive Oil. Blanch asparagus in the pot of boiling, salted water. Do not over blanch, under is better than over. Transfer to an ice bath to stop the blanching process. Sear the asparagus in a hot pan or cast iron skillet with a tablespoon of Olivum Reserve Late Harvest Olive Oil for about a minute. Add fresh chopped garlic and parsley for last 30 seconds. Blanch carrots in the pot of boiling, salted water for about a minute and a half. Do not over blanch, under is better than over. Transfer to an ice bath to stop the blanching process. Sear the carrots in a hot pan or cast iron skillet with a tablespoon of Olivum Reserve Late Harvest Olive Oil for about a minute and a half. Add fresh chopped garlic and parsley for last 30 seconds. Prep time: 30 min Cook time: 1 hour by Chef Wayne Young

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