citrus-garlic butterflied leg of lamb - amazon s3recipes.pdf · 4 cloves of garlic, minced 1 bunch...

C I T R U S - G A R L I C B U T T E R F L I E D L E G O F L A M B

Ingredients

2 tablespoons finely grated lemon zest4 cloves of garlic, minced

1 bunch chopped fresh parsley½ cup olive oil

1 (2½ kilogram or 5½ pound) leg of lamb (bone removed, and meat cut open to create 1 flat piece)

sea salt and freshly ground pepper to taste

In a large bowl, combine the lemon zest, garlic, parsley, and olive oil. Place the lamb in the marinade and refrigerate, covered, for 2 hours.

Preheat the grill to medium heat.

Remove the lamb from the marinade and season with salt and pepper. Grill the lamb over indirect heat, turning and basting often for 10 minutes. Continue cooking, flipping once without basting, until the lamb is slightly pink in the middle, about 5 minutes more. Transfer the meat to a cutting board and allow to rest for 5 minutes, slice, and enjoy.

Serves 4

Ingredients

6 whole quails (wings tucked under and legs tied together)1 tablespoon olive oil3 cups frisée leaves

1 head radicchio, leaves removed½ cup fresh mint leaves

30 fresh chives, cut into 2 ½ centimeter (1-inch) sections½ cup sliced almonds6 fresh figs, quartered


For the Dressing:1∕ 3 cup fresh lemon juice

¼ cup olive oil¼ cup vegetable oil

1 clove garlic, mincedsea salt and freshly ground pepper to taste

Preheat the oven to 220ºC (425ºF).

Place all of the ingredients for the dressing in a medium bowl and whisk to combine. In a large bowl, combine the frisée, radicchio, mint, and chives then toss to combine.

Place a large ovenproof skillet over medium-high heat. Season the quail with salt and pepper. Add the 1 tablespoon of oil followed by the quail, breast side down, and cook until well seared, about 4 minutes. Flip the quail and place it in the oven until the breast of the quail is slightly pink in the middle, about 3 minutes longer. Transfer the quail to a cutting board and allow to rest for 5 minutes.

Drizzle the dressing over the frisée mixture and gently toss to combine. Place an even amount of the frisée salad on each plate along with an even amount of almonds and 4 fig quarters. Top each mound of frisée salad with a quail and enjoy.

Serves 6

R O A S T E D Q U A I Lw i t h

C I T R U S - D R E S S E D F R I S É E A N D F I G S

L A M B - S T U F F E D T U R K E Yw i t h

A P P L E S A N D M U S H R O O M S

Ingredients

5½ to 6½ kilogram (12 to 14 pound) turkey with the giblets reserved1 lemon, halved

2 tablespoons olive oilsea salt and freshly ground pepper to taste

For the Stuffing

28 grams (1 ounce) dried porcini mushrooms4 tablespoons olive oil2 onions, finely diced

175 grams (6 ounces) lean ground lambl lamb liver, minced

reserved turkey heart and liver, finely diced½ kilogram (l pound) fresh chestnuts, shells slit, boiled for 5 minutes,

peeled, and roughly chopped1 tablespoon pine nuts, roughly chopped

8 ounces white button mushrooms, finely chopped1 egg, lightly beaten

2 green apples, peeled, cored and finely chopped

Place the turkey neck and gizzard in 3 cups of cold water and place over a high heat. Bring the water to a boil, then reduce to a simmer for 45 minutes. Strain the broth and set aside.

Place the porcini mushrooms in a food processor and pulse until finely chopped. Set aside.


Place a large, deep skillet over medium-high heat. Add the 4 tablespoons of olive oil followed by the onions and cook until tender. Add the lamb, lamb liver, turkey heart, and liver and continue cooking until the meat is cooked through, about 6 minutes. Transfer the meat mixture to a large bowl and fold in the reserved turkey broth, chopped porcinis, pine nuts, button mushrooms, egg, apples, salt, and pepper then gently fold to combine.

Place the turkey on a rack in a roasting pan and gently stuff with the meat stuffing. Rub the turkey with the lemon and then with the 2 tablespoons of olive oil, salt, and pepper. Roast the turkey in the oven until the juices run clear when the thigh is pierced, about 25 minutes per pound. Remove the turkey from the oven and allow to rest for 20 minutes, carve, and serve.

Serves 15

P I N E N U T - S T U F F E D L A M Bw i t h

C I N N A M O N A N D C A Y E N N E

Ingredients

1 (1½ kilogram or 3 pound) bone-in lamb breast, bones removed and reserved350 grams (12 ounces) minced lamb

1 large onion, finely diced4 cloves of garlic, crushed

1 tablespoon ground coriander2 teaspoons ground cumin

1 teaspoon ground cinnamon1 teaspoon ground cayenne

½ cup chopped fresh coriander1½ cups pine nuts, roughly chopped

2 tablespoons finely grated lemon zest¼ cup olive oil, divided


Lay the lamb out on a clean work surface. Place the minced lamb, onion, garlic, coriander, cumin, cinnamon, cayenne, coriander, salt, and pepper in a food processor and blend until a smooth paste is achieved. Add the pine nuts and lemon zest and pulse just until combined.


Spread the mince mixture on the lamb, leaving a 2½ centimeter (1 inch) lip on the sides without stuffing. Drizzle the stuffing with 2 tablespoons of olive oil. Starting at the more narrow end, roll the lamb into a tight roll. Secure the roll with butcher’s twine, drizzle the outside with the remaining 2 tablespoons of olive oil, and season with salt and pepper to taste.

Place the reserved lamb bones in a roasting pan and place the stuffed lamb on top. Roast the lamb for 20 minutes, then reduce the heat to 140ºC (245ºF) and continue roasting until the lamb is no longer pink in the middle, about 2 hours more.

Remove the lamb from the oven, roll tightly in aluminum foil, and allow to cool for 10 minutes. Slice the lamb roll into thick slices, remove the foil and twine, then serve.

Serves 4

C R I S P Y D U C K C O N F I Tw i t h

R O A S T E D P O T A T O E S A N DC A R A M E L I Z E D O N I O N S

Ingredients

1 large sweet potato, peeled and cut into 2½-centimeter (1-inch) cubes2 sprigs thyme, leaves removed

1 tablespoon olive oil200 grams (7 ounces) bacon, preferably sugar and nitrate free, cut crosswise into strips

1 tablespoon chopped fresh parsley18 asparagus spears, tough ends removed

1 cup beef broth, warmed for servingsea salt and freshly ground pepper to taste

For the Duck

6 (300 gram or 10½ oz) duck leg quarters2 sprigs of thyme

zest of 1 lemon, removed in stripszest of 1 orange, removed in strips

6 garlic cloves, unpeeled, lightly crushed3 star anise

2 cups duck fat heated to liquify or light olive oilsea salt and freshly ground pepper to taste

For the Caramelized Onions

¼ cup olive oil5 onions, thinly sliced

1 tablespoons balsamic vinegar (optional)sea salt and freshly ground pepper to taste

Using a small knife, remove the thigh bone from the duck leg and cut around the bottom of the leg bone to allow for more even cooking. Place the duck legs in a shallow baking dish along with the 2 sprigs of thyme, lemon and orange zest strips, garlic cloves, and star anise. Rub to combine, then cover, and place in the refrigerator overnight to marinate.

The next day, rinse and pat dry the duck legs. Preheat the oven to 130ºC (250ºF). Place the duck in a deep baking dish just large enough to fit them and pour the duck fat or olive oil over the duck. Bake the duck legs in the oven until very tender, about 2½ hours. Place the legs in the refrigerator to preserve for later or set aside to use now.

Serves 8

Place a large skillet over medium-low heat. Add the ¼ cup olive oil followed by the onions, salt, and pepper then cook, stirring frequently until caramelized and sweet, about 30 minutes. Stir in the balsamic vinegar, if desired, and set the onions aside.

While the onions are caramelizing, place a large stockpot of water over high heat and bring to a boil. Fill a large bowl ¾ of the way with ice then cover the ice with water. Add 1 teaspoon of sea salt to the boiling water followed by the asparagus and cook until tender, about 4 minutes. Transfer the cooked asparagus to the ice bath to cool. Thoroughly drain the asparagus.

Increase the oven to 200ºC (400ºF). Place the sweet potatoes on a baking sheet along with the 1 tablespoon of olive oil, thyme leaves, salt, and pepper then toss to combine. Roast the potatoes until browned, crisp, and tender in the middle, about 30 minutes.

Remove the duck from the fat and place on a paper lined baking sheet. Roast in the oven until the skin is crisp, about 15 minutes.

While the duck is roasting, place a large skillet over medium heat. Add the bacon strips and cook until crisp. Remove the bacon with a slotted spoon and combine with the caramelized onions. Sprinkle the caramelized onions with the parsley.

Add the asparagus to the bacon fat, season with salt and pepper, and sauté until warmed, about 3 minutes.

To serve, arrange an even amount of asparagus, potatoes, and caramelized onions on each plate. Top with the duck, drizzle with the beef broth, and enjoy.

L E M O N A N D G A R L I C R U B B E D C H I C K E Nw i t h

R I C H J U S

Ingredients

1 (2 kilogram or 4 pound) chicken, washed and patted dry2 large carrots, cut into large chunks

1 small head of garlic, halved along the equator½ lemon

1 tablespoon olive oil4 tablespoons chicken broth


Preheat the oven to 180°C (350°F).

Place the carrot pieces in a roasting pan, place the chicken on top, and rub the skin with the cut side of the garlic and lemon.

Place the garlic and lemon inside the cavity of the chicken, drizzle the skin of the chicken with olive oil, and season generously with salt and pepper. Flip the chicken so that it is breast side down and place in the oven.

Roast the chicken for 20 minutes, then flip so that it is breast side up. Continue roasting until the juices run clear when the thigh is pierced, about 20 minutes more. Transfer the chicken to a cutting board to rest for 10 minutes.

Meanwhile, make the jus for the chicken. Remove the carrots from the drippings in the roasting pan. Place the roasting pan over a medium heat and skim the fat from the drippings. Add the chicken broth and simmer for 5 minutes.

Carve the chicken into individual pieces and serve with the chicken jus.

Serves 4

C R I S P Y R O A S T E D C H I C K E Nw i t h

M U S T A R D - D R E S S E D C A R R O T SA N D S U G A R S N A P P E A S

Ingredients

2 cloves garlic, peeled and cut in half3 sprigs of thyme

2 lemons, halved crosswise2 (1½ kg or 3½ pound) whole roasting chickens, washed and patted dry

½ cup olive oil, divided5 large shallots, finely diced

rind of 1 salt preserved lemon, cut into thin strips or 1 tablespoon finely grated lemon zest½ cup toasted pine nuts

2 tablespoons chopped fresh parsley13 baby carrots, peeled

300 gram (10½ ounces) sugar snap peas, trimmedsea salt and freshly ground pepper to taste

For the Dressing

2 cups beef broth, warmed½ tablespoon mustard powder

½ cup fresh squeezed lemon juice1 cup olive oil



Place the chickens on a wire rack with a backing sheet underneath or a roasting pan. Generously season the inside of the cavities then stuff an even amount of the garlic, thyme, and lemon halves into each bird. Rub the outside of each chicken with 1 tablespoon of olive oil and season the outside with salt and pepper. Roast the chickens in the oven until the juices run clear when the thigh of each bird is pierced, about 1 hour and 20 minutes. Remove the chickens from the oven, loosely tent with foil, and allow them to rest while you make the vegetables.

Place a large skillet over medium-high heat. Add 2 tablespoons of olive oil followed by the shallots, salt, and pepper. Sauté the shallots, turning often, until browned on the outside. Transfer the skillet to the oven and roast the shallots until tender, about 15 minutes.

While the shallots are roasting place a large stock pot of water over high heat and bring to a boil. Fill a large bowl ¾ of the way with ice then cover the ice with water. Add 1 teaspoon of sea salt to the boiling water followed by the carrots and

Serves 6

cook until tender, about 4 minutes. Transfer the cooked carrots to the ice bath to cool. Repeat the process with the sugar snap peas, cooking them for 2 minutes. Thoroughly drain the vegetables.

In a medium bowl, whisk together the beef broth, mustard powder, and lemon juice. Slowly whisk in the olive oil and season with salt and pepper.

When the shallots are finished roasting, add the blanched carrots, sugar snap peas, and 2 tablespoons of the dressing to the pan. Allowing the residual heat from the pan to cook the vegetables, sauté and stir until everything is heated through, about 5 minutes.

To serve, carve the chicken into individual pieces and serve alongside the vegetables. Drizzle the chicken and vegetables with the dressing and enjoy.Carve the chicken into individual pieces and serve with the chicken jus.

M O R O C C A N G R I L L E D C H I C K E Nw i t h

C U M I N A N D C O R I A N D E R

Ingredients

3 scallions, white parts chopped and greens discarded1 clove garlic, peeled

2 tablespoons chopped fresh coriander2 tablespoons chopped fresh parsley

1½ teaspoons sweet paprika½ teaspoon ground cumin

¼ teaspoon ground cayenne4 tablespoons olive oil

2 (1 kilogram or 2 pound) chickens, washed and patted dry, then cut into individual piecessea salt and freshly ground pepper to taste

Place the scallions, garlic, coriander, parsley, paprika, cumin, cayenne, olive oil, salt, and pepper in a food processor and blend until smooth. Divide the mixture evenly among 4 large resealable plastic bags and place the pieces from ½ of a chicken in each bag. Squeeze the bag to combine, then allow the chicken to marinate for 2 hours in the refrigerator.

Preheat an outdoor grill to medium. Clean and lightly oil the grates.

Remove the chicken from the bags and pour the remaining marinade in a medium bowl. Grill the chicken, flipping and basting for 15 minutes. Without basting, continue cooking until the chicken is no longer pink in the middle, about 10 minutes longer. Transfer the chicken to a large platter, allow to rest for 5 minutes, then serve.

Serves 8

C H E R M O U L A - S P I C E D Q U A I Lw i t h

C R E A M Y C A R R O T P U R É E

Ingredients6 quails, bones removed and butterflied

1 tablespoon olive oil1 cup pitted Ligurian olives21∕ 3 cups chopped almonds

1 cup lightly packed fresh coriander leavessea salt and freshly ground pepper to taste

For the Chermoula1 tablespoon cumin seeds, toasted

1 tablespoon coriander seeds, toasted2 teaspoons sweet paprika

2 teaspoons sea salt1 teaspoon freshly ground black pepper1 teaspoon cayenne pepper, or to taste

1 heavy pinch of saffron

For the Carrot Purée1 kilogram (2 pounds 4 ounces) carrots, peeled and roughly chopped

1 cinnamon stick2 bay leaves

4 cloves of garlic, peeled5 cups chicken broth

¼ cup olive oilsea salt and freshly ground pepper to taste

Place all of the ingredients for the chermoula in a spice grinder and blend until a fine powder is achieved.

Place a large saucepan over high heat. Add all of the ingredients for the carrot purée and bring to a boil. Reduce the heat to a simmer and cook until the carrots are very tender, about 15 minutes. Remove the cinnamon stick and bay leaf then, working in batches, purée the mixture in a blender. Strain the purée through a strainer and return to a large saucepan over medium-low heat to keep warm.


Place a large ovenproof skillet over medium-high heat. Season the quail with the chermoula. Add the 1 tablespoon of oil followed by the quail, breast side down, and cook until well seared, about 3 minutes. Flip the quail and place it in the oven until the breast of the quail is slightly pink in the middle, about 3 minutes longer. Transfer the quail to a cutting board and allow to rest for 5 minutes.

To serve, place an even amount of carrot purée on each plate. Arrange the olives and almonds around the carrot purée and top with a quail. Sprinkle the dish with coriander leaves and serve.

Serves 6

T H A I R O A S T E D C H I C K E Nw i t h

L E M O N G R A S S A N D C H I L I S

Ingredients

1 (2 kilogram or 4 pound) chicken, washed and patted dry

For the Dipping Sauce

1 teaspoon red chili flake3 tablespoons freshly squeezed lime juice

1 clove garlic, minced¼ cup chicken broth

1 tablespoon freshly squeezed orange juice (optional)

For the Marinade

2 tablespoons freshly squeezed orange juice (optional)2 lemongrass stems, thinly sliced, white and green parts separated

6 scallions, white part thinly sliced and greens discarded4 cloves garlic, minced

¼ teaspoon red chili flake3 tablespoons Paleo-friendly fish sauce, like Red Boat

3 tablespoons coconut oil

Whisk together the ingredients for the dipping sauce and set aside to marinate.

Place all of the ingredients for the marinade, except for the lemongrass greens, in a resealable plastic bag large enough to fit the chicken with room to spare or a deep baking dish and whisk to combine. Place the chicken in the marinade and refrigerate for 24 hours.


Place the lemongrass greens in a roasting pan. Remove the chicken from the marinade and place the chicken, breast side down, on the lemongrass greens. Discard the marinade. Roast the chicken for 20 minutes then flip the chicken so that it is breast side up and continue roasting until the juices run clear when the thigh of the chicken is pierced, about 20 minutes more. Remove the chicken from the oven and allow to rest for 10 minutes.

Cut the chicken into individual pieces. Serve the chicken pieces with the dipping sauce on the side and enjoy.

Serves 4

H E R B R O A S T E D C H I C K E N

Ingredients

1 (2 kilogram or 4 pound) chicken, washed and patted1 lemon, cut in half

3 cloves of garlic, peeled and crushed5 sprigs of fresh thyme

2 sprigs of fresh rosemary1 tablespoon olive oil

1 tablespoon fresh thyme, roughly chopped1 tablespoon fresh rosemary, roughly chopped1 tablespoon fresh marjoram, roughly chopped

1 teaspoon dried lavender, roughly choppedsea salt and freshly ground pepper to taste

Place the chicken on a baking sheet. Generously season the cavity with salt and pepper then insert the lemon, garlic, 5 thyme sprigs, and 2 rosemary sprigs into the chicken. Rub the bird with the olive oil then sprinkle with the chopped thyme, rosemary, marjoram, lavender, salt, and pepper. Allow the chicken to marinate for 1 hour at room temperature.

Preheat the oven to 230ºC (450ºF). Place a large cast iron skillet or roasting pan into the oven to preheat as well.

Place the chicken, breast side down, into the hot skillet and roast for 20 minutes then flip the chicken so that it is breast side up. Continue roasting until the juices run clear when the thigh of the chicken is pierced, about 20 minutes more. Allow the chicken to rest for 15 minutes, then carve into individual pieces and serve.

Serves 4

R O S E M A R Y R U B B E D D R U M S T I C K Sw i t h

F E N N E L A N D P I N E N U T S

Ingredients

1 large bulb fennel, cored and large diced1 tablespoons olive oil, divided

1 sprig fresh rosemary, leaves removed1 tablespoon finely grated lemon zest

2 cloves of garlic, quartered4 skinless chicken legs

2 tablespoons pine nuts2 teaspoons lemon juice



In a roasting pan, combine the fennel, 1 teaspoon of olive oil, salt, and pepper then toss to combine. Roast the fennel for 10 minutes.

Meanwhile, place the rosemary, lemon zest, garlic, salt, and pepper on a cutting board and chop until a paste forms. Place the paste in a small bowl and stir in 1 teaspoon of olive oil. Rub the paste on the chicken and lightly season with salt and pepper.

Place a large skillet over medium-high heat. Add the remaining 2 teaspoons of olive oil followed by the chicken and cook, flipping once, until well browned on both sides. Remove the fennel from the oven, sprinkle with the pine nuts, and toss to combine. Place the browned chicken on top of the fennel and return to the oven. Roast the chicken until the juices run clear when the thickest part of the leg is pierced, about 20 minutes.

Transfer the chicken to a cutting board to rest for 5 minutes. Drizzle the vinegar over the fennel and toss to combine. Serve the fennel alongside the chicken and enjoy.

Serves 2

T E N D E R P O T R O A S Tw i t h

G A R L I C A N D I T A L I A N H E R B S

Ingredients

1 (1½ kilogram or 3½ pound) beef shoulder or boneless chuck roast1 teaspoon dried basil

1 teaspoon dried thyme2 teaspoons dried parsley1 teaspoon dried oregano2 tablespoon vegetable oil

2 large onions, sliced into 1 centimeter (½ inch) slices4 cloves of garlic, peeled

1 bay leaf4 large carrots, peeled and halved lengthwise

½ cup of red wine or beef brothsea salt and freshly ground pepper to taste

Rub the roast with the basil, thyme, parsley, and oregano then generously season with salt and pepper. Place a large, wide saucepan or dutch oven over medium-high heat. Add the oil followed by the roast and sear until well browned on all sides.

Transfer the meat to a plate and add the onion slices to the pan then cook until tender. Place the garlic cloves, bay leaf, and carrots on top of the onions and pour the red wine over the vegetables.

Place the meat on top of the vegetables then bring the liquid to a boil. Cover, reduce the heat to a low simmer, and cook the roast until very tender, about 4 hours. Pull the roast apart into 8 pieces and serve with the vegetables, if desired.

Serves 8

M E D I T E R R A N E A N S L O W - C O O K E D T U R K E Y B R E A S T

Ingredients

1 (2 kilogram or 4 pound) boneless turkey breast1 tablespoon vegetable oil1 large onion, large diced

½ cup pitted kalamata olives½ cup oil-packed sliced sun-dried tomatoes

2 tablespoons lemon juice1 large clove garlic, minced

1 teaspoon Greek seasoning½ cup chicken broth, divided

1½ tablespoons arrowrootsea salt and freshly ground pepper to taste

Place a large skillet over medium-high heat. Generously season the turkey breast with salt and pepper. Add the oil followed by the turkey to the skillet and sear until well browned on both sides, about 5 minutes per side.

Combine the onion, olives, tomatoes, lemon juice, garlic, Greek seasoning, ¼ cup of the broth, salt, and pepper in a slow cooker set on low heat. Whisk together the remaining ¼ cup broth with the arrowroot and stir into the vegetables in the slow cooker. Place the seared turkey breast on top of the vegetables, cover, and cook for 7 hours.

Transfer the turkey to a cutting board and allow to rest for 10 minutes. Slice the turkey into 1 centimeter (½ inch) slices then serve alongside the vegetables and sauce from the slow cooker.

Serves 8

B R A I S E D T U R K E Y L E G Sw i t h

S W E E T P O T A T O E S A N D T H Y M E

Ingredients

3 turkey drumsticks , skin removed2 teaspoons seasoned salt1 tablespoon vegetable oil

3 medium sweet potatoes, peeled and cut into 6 centimeter (2½ inch) pieces2 cups baby carrots

2 celery stalks, cut into 6 centimeter (2½ inch) pieces1 medium onion, quartered

3 garlic cloves, peeled½ cup chicken broth

1 teaspoon dried thyme1 teaspoon dried parsley


Place a large skillet over medium-high heat. Generously season the turkey legs with salt and pepper to taste.

Add the oil followed by the turkey to the skillet and sear until well browned on both sides, about 5 minutes per side.

Combine the sweet potatoes, carrots, celery, onion, garlic, broth, thyme, parsley, salt, and pepper in a slow cooker set on low heat. Place the seared turkey legs on top of the vegetables, cover, and cook until tender, about for 6 hours.

Transfer the turkey to a cutting board and allow to rest for 10 minutes. Pull the meat from the bone and slice into 1 centimeter (½ inch) slices. Serve the meat alongside the vegetables and sauce from the slow cooker and enjoy.

Serves 3

R O A S T E D P O R K L O I Nw i t h

M U S T A R D C R U S T

Ingredients

1 tablespoon mustard powder2 tablespoons cider vinegar

1 (1 kilogram or 2 pound) boneless center-cut pork loin roast, trimmed of excess fatsea salt and freshly ground pepper to taste


In a small bowl, whisk together the vinegar and mustard powder. To tie the roast, tie a loop of butcher’s twine around one end of the roast and then continue tying loops around the roast until you reach the other end.

Place the pork on a rack in a roasting pan and generously season with salt and pepper. Brush the mustard mixture over the pork and place in the oven. Roast the pork until an instant read thermometer reads 69ºC (155ºF) when inserted into the thickest part of the pork, about 40 minutes.

Transfer the pork to a cutting board to rest for 10 minutes. Remove the twine and slice into 1 centimeter (½ inch) slices.

Serve with your favorite Paleo-friendly steamed vegetables and enjoy.

Serves 6

R O A S T E D P O R Kw i t h

O R A N G E - T H Y M E G L A Z E

Ingredients

1 (1½ to 2½ kilogram or 3 to 5 pound) bone-in pork roast, ribs removed and reserved2 teaspoons smoked paprika

4 sprigs fresh oregano3 small red bell peppers, stemmed, seeded, and quartered

1 small green bell pepper, stemmed, seeded, and quartered1 tablespoon olive oil

½ cup freshly squeezed orange juice½ tablespoon arrorwroot

4 sprigs fresh thymesea salt and freshly ground pepper to taste


Generously season the pork roast with salt and pepper then rub with the 2 teaspoons of smoked paprika. Using butcher’s twine, secure the ribs back onto the roast, placing the oregano sprigs between the ribs and the roast. Place the pork, rib side down, into a roasting pan and roast until an instant read thermometer reads 69ºC (155ºF) when inserted into the thickest part of the pork, about 1 hour and 30 minutes.

While the pork is roasting, place the bell peppers on a baking sheet, drizzle with the olive oil, and season with salt and pepper. Cook the peppers in the oven until they are tender and lightly browned, about 40 minutes.

While the peppers are roasting, whisk together the orange juice and arrowroot. Add the thyme sprigs to the pan and place over medium heat. Cook the liquid, stirring constantly, until it thickens, about 6 minutes. Remove the thyme from and set aside.

Transfer the pork to a cutting board to rest for 10 minutes. Remove the twine and slice into 1 centimeter (½ inch) slices.

Serve the roasted peppers alongside the pork, drizzle with the orange sauce, and enjoy.

Serves 8

C R I S P Y P O R K R O A S Tw i t h

C U M I N A N D C A Y E N N E

Ingredients

2 tablespoons cumin seeds1 tablespoon black peppercorns

2 tablespoon dried oregano¼ teaspoon cayenne

12 cloves of garlic, peeled½ cup fresh orange juice

¼ cup fresh lime juice2 tablespoon olive oil

1 (8 pounds or 3½ kilograms) bone-in pork picnic shouldersea salt to taste

Place a small skillet over medium heat. Add the cumin seeds and peppercorns then toast lightly until you can smell the aroma of the cumin, about 3 minutes. Transfer to a small food processor along with the oregano, cayenne, garlic, and 1 tablespoon of salt or more to taste. Blend the mixture until a paste forms. Add the orange and lime juice and continue processing until the juices are incorporated.

Place the pork on a rack in a roasting pan. Cut 2½ centimeter (1 inch) deep slits all around the pork, placing the cuts 4 centimeters (1½ inches) apart. Brush the pork with the spice mixture and allow to marinate at room temperature for 30 minutes.

Roast the pork until an instant read thermometer reads 69ºC (155ºF) when inserted into the thickest part of the pork, about 3 hours. Transfer the pork to a cutting board to rest for 15 minutes. Remove the bone from the roast and slice into 1 centimeter (½ inch) slices.

Serves 8

R O S E M A R Y - R U B B E D V E N I S O N R O A S T

Ingredients

2 teaspoons dried rosemary, crushed1½ teaspoons onion powder, divided

1 teaspoon garlic powder1 teaspoon dried thyme

1 (1½ to 2½ kilogram or 3 to 5 pound) venison roast10 cloves of garlic, peeled

7 medium carrots, peeled and quartered5 small onions, peeled and quartered

2 cups beef broth2 tablespoons arrowroot3 tablespoons cold water


In a small bowl, combine the rosemary, 1 teaspoon of the onion powder, garlic powder, and thyme.

Cut 2½ centimeter (1 inch) deep slits all around the venison, placing the cuts 4 centimeters (1½ inches) apart. Generously season the venison with salt and pepper, then rub with the rosemary mixture, and place the garlic cloves in the slits. Allow the roast to marinate at room temperature for 30 minutes.


Place the carrots and onions in a roasting pan and season with salt and pepper. Fill the roasting pan with 1 centimeter (½ inch) of water. Place the venison on the vegetables and roast in the oven until an instant read thermometer reads 69ºC (155ºF) when inserted into the thickest part, about 3 hours. Transfer the venison to a cutting board to rest for 15 minutes.

While the meat is resting, whisk together the beef broth, arrowroot, and cold water in a medium saucepan. Drain 3 cups of drippings, combine with the arrowroot mixture, and place over a medium heat. Cook the sauce, stirring constantly, until it thickens. Season the sauce with salt and pepper, if needed. Slice the meat into 1 centimeter (½ inch) slices then serve with the carrots, onions, and sauce.

Serves 8

B R A I S E D V E N I S O N R O A S Tw i t h

A P P L E S A N D B A C O N

Ingredients

2 pieces sugar and nitrite-free bacon, medium diced1 (1 kilogram or 2 pound) venison roast

1 large onion, sliced into thick slices2 cloves of garlic

1 green apple, peeled, cored, and cut into thick slices¼ cup red wine vinegar

2 cups beef brothsea salt and freshly ground pepper to taste

Place the bacon in a large skillet over medium heat. Cook the bacon until crispy, about 6 minutes. Remove the bacon with a slotted spoon and transfer to a plate. Generously season the venison with salt and pepper. Increase the heat of the skillet to medium-high. Add the venison to the pan, and flip, searing well on all sides, about 5 minutes per side. Transfer the roast to a plate.

Place the onion slices in a large slow cooker followed by the roast and then top with the garlic, apples, and the reserved bacon. Pour the vinegar and broth over the meat. Set the slow cooker to a low heat, cover, and cook until the venison is tender, about 8 hours.

Discard the garlic and transfer the meat to a cutting board to rest for 15 minutes. Slice the meat into 2 centimeter (1 inch) slices. Serve the sliced meat with the bacon, apples, onions, and juices then enjoy.

Serves 4

citrus-garlic butterflied leg of lamb - amazon s3recipes.pdf · 4 cloves of garlic, minced 1 bunch...

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