1/15/2019 CIAProChef.com American Whole Lamb with Chimichurri Sauce Search for... Home (/) Videos, Recipes & Features (/videos-recipes-features/) American Whole Lamb with Chimichurri Sauce http://www.ciaprochef.com/americanlamb/wholelamb/ American Lamb (/americanlamb/) 1/7 1/15/2019 CIAProChef.com American Whole Lamb with Chimichurri Sauce American Whole Lamb with Chimichurri Sauce American Whole Lamb with Chimichurri Sauce American Whole Lamb with Chimichurri Sauce October 18, 2018 at 12:07PM AMERICAN LAMB Learn how to cook a whole lamb over live fire from Chefs Stephen Barber and Kipp Ramsey from Farmstead Long Meadow Ranch in California’s Napa Valley. They coat the lamb with a rosemary, harissa and vindaloo spice rub, and cook the lamb on a rack over a cherry and oak wood fire. They serve the lamb with a chimichurri sauce, potatoes and peppers. Download recipe booklet Go to recipe Download printable recipe INGREDIENTS Ingredients Oak Wood Cherry Wood http://www.ciaprochef.com/americanlamb/wholelamb/ Amount 2/7 1/15/2019 CIAProChef.com American Whole Lamb with Chimichurri Sauce HERB BRUSH Ingredients Rosemary Thyme Lemon leaves Any hard herbs available Amount LAMB RUB Ingredients Rosemary Harissa Vindaloo spice Amount 2 bu. 2 cups 1 cup Ingredients American Lamb, whole, 55-60 lb. Lamb Rub (recipe above) Garlic cloves Preserved lemon Rosemary Amount 1 ea. 1 recipe 20-30 ea. 1 cup 2-3 bu. BASTE Ingredients Olive oil Harissa Sun-dried tomato powder Chili powder Garlic powder http://www.ciaprochef.com/americanlamb/wholelamb/ Amount 2 cups 2 Tbsp. 1 Tbsp. 1 Tbsp. 1 Tbsp. 3/7 1/15/2019 CIAProChef.com American Whole Lamb with Chimichurri Sauce Lemon, rind of 1 ea. Rosemary 1 Tbsp. Fennel seed, toasted, crushed 1 Tbsp. Sea salt 1 Tbsp. Ground black pepper 1 Tbsp. CHIMICHURRI SAUCE Ingredients Olive oil Paprika Oregano Shallot, medium, brunoised Lemon juice Salt Ground black pepper Red fingerling potatoes, steamed Jimmy Nardello Pepper Amount 2 cups 2 Tbsp. 1 Tbsp. 1 ea. as needed as needed as needed 2 lb. 1 lb. METHOD 1. 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 1. Tie herb sprigs together with twine to create an herb brush for basting. FOR THE LAMB RUB 1. Combine the ingredients and mix together. FOR THE LAMB 1. Smear lamb with rub. Poke holes in lamb with a knife and insert garlic cloves; repeat with preserved lemon and rosemary. http://www.ciaprochef.com/americanlamb/wholelamb/ 4/7 1/15/2019 CIAProChef.com American Whole Lamb with Chimichurri Sauce 2. Saw lamb through the sternum. Spread rib cage open. Break the inner clavicle bones. 3. 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. 4. Transfer coals to create fire pit under barbeque spit. FOR THE BASTE 1. 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. 1. Lower spit rack and cook for 2 to 3 hours; check for color change. Continue to baste, check fire, and add coals as needed. 2. 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 1. 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. 1. When lamb is finished, let rest for 15 to 20 minutes and then cut or shred into pieces as desired. 2. Heat and oil plancha. Place potatoes and peppers on plancha and cook until crisp. 3. Once crisp, take veggies off and drizzle with more marinade in bowl. TO FINISH 1. Serve the lamb on a platter with the chimichurri sauce and the vegetables. Recipe by Chef Stephen Barber of Farmstead Long Meadow Ranch Program Presented by (http://www.americanlamb.com/) http://www.ciaprochef.com/americanlamb/wholelamb/ 5/7 1/15/2019 CIAProChef.com American Whole Lamb with Chimichurri Sauce Hyde Park, NY Location 1946 Campus Dr. | Hyde Park, NY 12538 Maps & Directions (http://www.ciachef.edu/newyork/#UMAP_2013100217455) St. Helena, CA Location 2555 Main St. | St. Helena, CA 94574 Maps & Directions (http://www.ciachef.edu/california/#UMAP_2014052972559) Napa, CA Location 500 First Street | Napa, CA 94559 Maps & Directions (http://www.ciaatcopia.com/) San Antonio, TX Location 312 Pearl Pkwy, Bldg 3 | San Antonio, TX 78215 Maps & Directions (http://www.ciachef.edu/texas/) Singapore Location 21 Tampines Ave 1 Block 31 | Singapore 529757 Maps & Directions (http://www2.ciachef.edu/singapore/) Follow us on: (https://www.facebook.com/CIAIndustryLeadership) (https://twitter.com/cialeadership) ( https://www.youtube.com/user/CIANetwork ) (https://instagram.com/ciaindustryleadership/) Career Opportunities at The CIA (http://www2.ciachef.edu/hr/) Nondiscrimination (http://www.ciachef.edu/nondiscrimination-statement/) Consumer Information (http://www.ciachef.edu/consumer-information/) Subscribe (http://www.ciaprochef.com/subscribe/) Contact Us (/contact) http://www.ciaprochef.com/americanlamb/wholelamb/ 6/7 1/15/2019 CIAProChef.com American Whole Lamb with Chimichurri Sauce © Copyright 2018 The Culinary Institute of America, All rights reserved Privacy Policy (http://www.ciachef.edu/privacy-policy/) http://www.ciaprochef.com/americanlamb/wholelamb/ 7/7