|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 34g||44%|
|Saturated Fat 13g||66%|
|Total Carbohydrate 11g||4%|
|Dietary Fiber 2g||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Ryan Farr is a famous San Francisco butcher, chef, and entrepreneur. In his amazing cookbook, Whole Beast Butchery, this recipe demonstrates his innovative and creative talents with lamb, which he calls "lambchetta", lamb loin prepared in the style of the famous Italian recipe porchetta. This recipe is similar but it's smaller since it’s a lamb and not pork. The cut that Ryan uses is the completely boned-out rack of lamb but with a much longer piece of the belly attached than usual. You could make this with a rack from your local butcher (as long as the bones have not been frenched, as roasts sometimes are), and it will work quite well. Just ask your butcher to bone it out and keep the belly on. (Recipe reprinted with permission of Chronicle Books.)
- 1 whole lamb loin (31.3 ounces, connected to the belly and completely boned)
- 2 1/4 teaspoon salt (fine sea salt)
- Black pepper as needed (freshly ground)
- 2 1/2 tablespoons olive oil (extra virgin)
- 3 tablespoons fresh parsley (flat-leaf, slivered)
- 3 tablespoons fresh cilantro (slivered)
- 3 tablespoons fresh mint leaves (slivered)
- 3 tablespoons fresh basil (slivered)
- 1 1/2 teaspoons dried red chile flakes
- 3/4 teaspoon black pepper (coarsely ground)
- 3/4 teaspoon ground coriander
- 1 1/2 teaspoons paprika
- 1/4 teaspoon lemon zest (freshly grated on a micro-plane)
- 3 teaspoons shallot (finely chopped)
- 2 large garlic cloves (thinly sliced)
Season all surfaces of the lamb generously with the salt and lightly with pepper. In a medium bowl, combine 1 tablespoon of the olive oil with the parsley, cilantro, mint, basil, chile flakes, pepper, coriander seeds, paprika, lemon zest, shallot, and garlic and stir until well blended.
Place the loin and belly, fat-side down, on a work surface. Spread the stuffing evenly over the meat and belly, leaving a 3/4-inch border around the edge.
Begin rolling up the cylinder firmly, jelly-role style, beginning with the short end of the loin and finishing with the end of the belly meat.
Use butcher's twine to tie the cylinder once in the center. Make a second tie 1 1/2 inches below the center tie, and then a third tie 1 1/2 inches above the center tie. Continue tying up the loin, alternating back and forth to maintain an even thickness until you reach each end.
Preheat the oven to 275 F. Brush the outside of the roast with 1 1/2 teaspoons of the olive oil and season again with salt and pepper.
In a roasting pan large enough to accommodate the lamb, heat the remaining 1 tablespoon olive oil until very hot but not smoking. Sear the lamb until the outside is caramelized and the fat has been rendered.
Remove the lamb and place a roasting rack in the bottom of the pan. Place the lamb on the rack and roast approximately 1 hour or until the internal temperature at the center reaches 135 F on an instant-read thermometer.
Tent the roast loosely with aluminum foil and allow it to rest for 5 minutes. When ready to carve, snip and remove the strings, and slice into 1-inch-thick medallions. Serve at once.