Crispy Lamb
Lumina Lamb, Roasted Yukon Gold Potatoes, Rosemary, Chile Crunch
Chef Nathan Hedlund of da Toscano Porchetta Shop | Charleston, SC
Yield: 4 servings
Adapted by StarChefs | october 2024
INGREDIENTS
Lamb:
3 tablespoons ground fennel seeds
2 tablespoons ground black pepper
2 tablespoons ground cumin
2 tablespoons ground coriander
1 tablespoon red chile flakes
2 pounds Lumina lamb rib plate
Kosher salt
1 head garlic, top removed
½ bunch thyme
½ bunch rosemary
1½ liters extra virgin olive oil
1½ liters canola oil
Potatoes:
6 medium Yukon gold potatoes, wedged
Kosher salt
8 sprigs rosemary
To Assemble and Serve:
1½ tablespoons chile crunch
¼ bunch chives, sliced
Rosemary
METHOD
For the Lamb:
Heat oven to 350°F. In a small mixing bowl, combine fennel seeds, black pepper, cumin, coriander, and chile flakes. Set aside. On a work surface, generously season lamb with spice mixture. Once evenly coated, season with salt on all sides. Transfer seasoned lamb to a shallow baking dish. Add garlic, thyme, and rosemary. Submerge in oils, then cover with parchment paper and aluminum foil. Roast 3½ hours, or until lamb is fork-tender. Remove lamb from baking dish and let cool to room temperature. Reserve drippings and cooking liquid. Once cooled, place lamb on a sheet tray. Using a second sheet tray, gently press down. Cover and refrigerate overnight.
For the Potatoes:
Heat oven to 400°F. In a mixing bowl, toss to coat potatoes in salt. Transfer to a sheet tray with rosemary. Drizzle with reserved Lamb drippings and cooking liquid. Cover with aluminum foil and roast 2 hours.
To Assemble and Serve:
In a pot over medium-high flame, heat oil to 350°F. On a work surface, dice Lamb into 1-inch cubes. Add lamb to hot oil and fry until crispy. Transfer fried Lamb to a paper towel-lined plate and let drain. On a serving plate, place a small pile Potatoes. Top with generous amount crispy Lamb. Drizzle with chile crunch. Garnish with chives and rosemary.
