Chef David Turin's recipe for Roast Lamb

8:41 AM, Mar 27, 2013   |    comments
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Chef David Turin is the chef/owner of David's Restaurant, David's 368, and Opus Ten.

For more information on David Turin click here: DAVID TURIN


David Turin's Garlic and Herb Roasted Leg of Lamb


For Brine:

2 Qt water
¼ C Kosher salt
¼ C Sugar
12 garlic cloves, minced or crushed
6 lbs leg of lamb, boneless

for Herb & garlic paste

16 garlic cloves, roasted and mashed
¼ C Olive oil
5 Bay Leaves
1 t dried thyme
1 t dried rosemary
4 T parsley leaves
2 t kosher salt
2 t black pepper

For Searing

2 T Olive oil
Salt and pepper

For Sauce

2 T flour
1 C Chicken broth
3 T mint & apple jelly
reserved garlic paste
1 T butter
juice of a lemon
salt & pepper to taste


1.Clean all fat and silver skin off of leg of lamb
2. Combine remaining Brine ingredients and stir until sugar and salt are dissolved
3. Place lamb in brine and soak in refrigerator for 2 - 3 hours
4. combine Herb and garlic paste ingredients in food processor and process until smooth
5. Remove lamb from brine and pat dry and score roast with ¼ deep cuts
6. Coat lamb completely with paste - reserve ¼ of paste for sauce
7. Roll lamb and tie, season out side with salt and pepper
8. Sear roast on all sides in oven proof skillet
9. Roast in 375 degree oven about 12-18 minutes until internal temp of 125 degrees is reach for a medium rare roast
10. Remove roast from pan onto platter and rest meat 10 minutes before carving

Sauce preparation
1.Place roasting skillet on hi burner
2. Sprinkle flour onto the pan drippings and scrape around until flour is all mixed in
3. add chicken broth, garlic paste and jelly - bring pan to boil
try to scrape bottom of pan with spoon to remove all of the fleck from the roast ( this is all the flavor)
4 . Add butter, lemon and salt and pepper to taste - strain and serve.

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