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CIAProChef.com American Whole Lamb with Chimichurri Sauce
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American Whole Lamb with Chimichurri Sauce
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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
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Amount
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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
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Amount
2 cups
2 Tbsp.
1 Tbsp.
1 Tbsp.
1 Tbsp.
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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.
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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/)
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