(WSVN) - The holidays are coming up and a South Florida chef is sharing his meal to impress guests. Lamb is on the menu – as we grab a Bite with Belkys.
The Chef: Timothy Piazza
The Restaurant: Fi’lia by Michael Schwartz- inside the SLS Brickell
The Dish: Grilled Leg of Lamb with Apple, Sunchokes and Hazelnuts
Ingredients:
1 6-pound leg of lamb, bone in, trimmed of excess fat
6 garlic cloves, minced
2 tablespoons finely chopped fresh rosemary
Juice of 1 lemon
2 tablespoons extra-virgin olive oil
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
3 lemons, halved
1 pound sunchokes, scrubbed to thoroughly clean (parsnips can substitute)
1 tablespoon extra virgin olive oil
1 Granny Smith apple, julienned
1 cup blanched hazelnuts, toasted and coarsely chopped
3 lemons, halved
1 cup Salsa Verde
Salsa Verde
1 cup firmly packed fresh flat-leaf parsley leaves, chopped
3 tablespoons capers, drained, rinsed, and chopped
2 anchovies in oil, drained and finely chopped
2 garlic cloves, minced
1/2 shallot, chopped
Finely grated zest of 1 lemon
1/2 teaspoon freshly ground black pepper
Pinch of red pepper flakes
1/2 cup extra-virgin olive oil
In a small bowl, combine all the ingredients, mixing well with a spoon
Method of Preparation:
– Put the lamb in a large roasting pan and pat dry with paper towels.
In a small bowl, combine the garlic, rosemary, lemon juice, oil, salt, and pepper and mix well. Using your hands, rub the paste all over the lamb. Cover with plastic wrap and marinate in the refrigerator, turning occasionally, for at least 6 hours, or even better, overnight.
– Preheat the oven to 325°F. Toss the sunchokes in the oil in a small bowl to evenly coat and empty onto a baking sheet. Bake until fork tender, about 1 hour. While the sunchokes are in the oven, preheat an outdoor gas grill and get it very hot. Rub the grill grates with oil to prevent sticking. Put the leg of lamb on the grill, reduce the heat to the lowest setting, and close the cover. Grill the lamb, turning periodically, or until a meat thermometer inserted into the center of the lamb registers about 135°F (be careful that the thermometer does not touch the bone), about 1 1/2 hours.
– Transfer the lamb to a cutting board and allow to rest for 10 minutes before carving. The internal temperature will continue to rise 5 to 10 degrees.
* If you don’t have a grill- prepare the lamb as above, but roast in a roasting pan in a preheated 325°F oven and cook alongside the sunchokes, about 1 1/2 to 2 hours for medium-rare.
To Plate:
– Carve the lamb and serve on a platter draped over the sunchokes and topped with the apples and hazelnuts, drizzled with salsa verde and lemons to the side. Right before serving, put the lemon halves, cut side down, on the grill and char for 1 minute – you won’t believe how much juice you get!!
Serves: 4-6
Fi’lia by Michael Schwartz
SLS Brickell
1300 S Miami Ave.
Miami, FL 33131
305.912.1729
http://www.sbe.com/restaurants/locations/filia-at-sls-brickell/
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