FOOD BLOGGIN' WITH CHEF PATRICK WHITTAKER

"I'm going for Bon Appétit meets Game Informer, is society ready for it?"   

     The season of basic is upon us! It’s time to dig out your Ugg Boots, order that ex-hot, no-whip soy PSL, and pretend that you haven’t been working on your winter bod since mid-July. I literally can’t even!

     But just because your taste in footwear is basic doesn’t mean your grub needs to be. While the sweltering heat of this long-winded California Summer lingers on, I find myself craving the creature comforts of Autumn, a season not truly understood by the sweet Summer children of Orange County. This recipe for roasted leg of lamb, green harissa, and a parsley + hazelnut salad is the perfect balance of light Summer vibrancy and indulgent Autumn comfort food as we head into the season of Pumpkin Beer!

Want to take your meat feast to the next level? Pair your creation with a pour of “Picture If You Will” for a pinky-out flavor experience sure to impress the whole table at your weekly Pathfinder game! Photo by @kevinwtackett.

Want to take your meat feast to the next level? Pair your creation with a pour of “Picture If You Will” for a pinky-out flavor experience sure to impress the whole table at your weekly Pathfinder game! Photo by @kevinwtackett.

     The richness of lamb coupled with the warm, seasonal flavors of the north African spice blend 'Ras El Hanout' creates a symphony of synergy when paired with the festive seasonal spice inherent in our Bourbon Barrel Aged, "Picture If You Will." The crisp edges of the roast echo the soft caramel and vanilla flavors imparted throughout this Pumpkin Ale's seven-month snooze in top shelf bourbon barrels. Vibrant green harissa provides a contrasting herbaceous note for a bit of intrigue when paired with each silky sip.

     Check out the recipe below and tell us about your ideal dessert pairing for "The Spice Must Flow," our true PSL-inspired rum and bourbon barrel aged riff on PIYW, in the comments! 

 

Roasted leg of lamb with Green Harissa + Hazelnut and Parsley Salad

The Lamb

  • 4 lb Leg of lamb, boneless
  • Kosher salt
  • Black pepper
  • 1 Head of garlic
  • 1 Lemon, halved

Green Harissa

  • 2 tsp Cumin seed
  • 1 tsp Coriander seed
  • 2 Serrano pepper, coarsely chopped, seeds removed
  • 1 Garlic clove
  • 1 Cup cilantro, rough chop
  • ½ Cup Italian flat leaf parsley, rough chop
  • ½ Cup olive oil
  • 1 Tb lemon juice
  • Kosher salt
  • Black pepper

Hazelnut parsley salad

  • ½ Cup hazelnuts, toasted
  • ½ Cup parsley, roughly chopped
  • 1 Tb Lemon zest
  • 1 Tb Olive oil
Temper the harissa heat with a splash of cool lemon herb yogurt and herbaceous parsley and hazelnut salad. Photo by @kevinwtackett.

Temper the harissa heat with a splash of cool lemon herb yogurt and herbaceous parsley and hazelnut salad. Photo by @kevinwtackett.

Cooking The Lamb

  • Preheat your oven to 350° F.

  • Season your leg of lamb aggressively with salt and pepper.

  • Optional step: to step up your flavor game, season your lamb with Ras el Hanout, a North African spice blend available at most specialty spice stores.

  • Place your leg of lamb on a sheet tray lined with parchment. 

  • Cut the top off of a whole head of garlic. Drizzle with olive oil and season with kosher salt.

  • Cut a lemon in half.

  • Place prepared garlic and lemon on the sheet tray with the lamb. Cover the entire tray with foil and cook for approximately 1.5 hours.

  • After the lamb has been roasted, remove the foil and cook for an additional 15 minutes to crisp up the exterior. Once removed from the oven, allow lamb to rest - covered - for at least 20 minutes before slicing.

  • Plate the roasted garlic and lemon garnishes with your lamb.

For the Green Harissa

  • In a small sauté pan over medium-high heat, toast the cumin and coriander seeds until they’re light golden and fragrant. Remove from the pan and place on a plate to cool.

  • Add all ingredients into a blender. Blend on a medium-high setting for approximately 30-60 seconds to create a smooth, homogenized sauce. Season the sauce with salt [to taste] and transfer to a small bowl.

  • This portion of the recipe can be prepared up to two days in advance!

For the Hazelnut and parsley salad

  • In a medium sauté pan over medium-high heat, gently toast hazelnuts until golden and fragrant. Transfer them to a sheet tray lined with parchment paper and allow to cool. Once cooled, coarsely chop and add to a mixing bowl.

  • Using a micro plane, zest 2 medium size lemons and add to a mixing bowl.

  • Remove parsley from the stems and roughly chop. Add to a mixing bowl.

  • Dress your salad with a splash of olive oil and lemon juice, then use as a garnish for your roasted leg of lamb!

 

     Achievement unlocked; you totally nailed dinner! Everyone at the table is slipping into a meat and beer-induced coma. The Ubers are in route, and the only thing standing between you and the new Leviathan Raid in Destiny 2 is that towering pile of dishes. They’ll be there in the morning though -- you've gained some serious culinary XP tonight, Fellow Gamer. Time to pour a nightcap and bask in the glory. 

Eat well. Drink Craft.

Chef Patrick Whittaker

Posted on September 13, 2017 and filed under Food Bloggin'.