Feed Tom Episode 2 | Matty Matheson Lamb Recipe

Take another trip to @bluegoosefarm with Gozney Brand Partner @mattymatheson and Gozney founder @tomgozney. This time, they’re cooking up the juiciest of lamb leg in the Gozney Dome, served with the freshest ingredients, hand-picked from the farm.

Equipment

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Dome Link

Dome Link 1

Dome

€1,799.00

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Dome Stand Link

Dome Stand

€349.00

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Infrared Thermometer Link

Infrared Thermometer Link 1

Infrared Thermometer

€39.00

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Dome Mantel Link

Dome Mantel Link 1

Dome Mantel

€139.00

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Ingredients

Step 1:

Create the green garlic sauce in a mortar and pestle by adding bottoms of the green garlic, parsley, anchovies, lemon, 2 tbsp of olive oil, salt and pepper to taste.

Step 2:

Take the tops of your green garlic and roughly chop, then spread over the base of the cast-iron pan. Add in rosemary sprigs and olive oil, ready for the lamb.

Step 3:

Take a deboned lamb leg, whole, and cut away the shank and set aside. You can freeze and use this cut later. Butterfly the remaining lamb leg.

Step 4:

Spread a healthy layer of Green Garlic Sauce over the inside of the lamb leg and roll into a roulade and tie off with butcher's twine.

Step 5:

Place the roulade into your cast iron skillet, season with salt, pepper and olive oil.

Step 6:

Place the skillet into your Gozney oven at 450°F-500°F/230°C-250°C and cook for around 40 mins or until there is nice caramelizing on the outside and the lamb is cooked to medium rare (Internal temp of 125°F -130°F).

Step 7:

Rest the roulade for 20-30 minutes to ensure the juices settle back into the meat.

Step 7:

Serve with a fresh side salad and enjoy!