Roasted Lamb with Schug
- 1 c Schug, recipe follows
- 4 to 5 lb. Boneless leg of lamb
- ½ c Coriander, coarsely crushed
- ½ c Black Pepper, coarsely crushed
- ½ c Brown Sugar
- Olive Oil as needed
- Kosher Salt, as needed
- Butcher’s Twine, as needed
Rub the schug all over the inside of the lamb, and season with salt. Tie up the leg with butcher’s twine so that it is in a nice, uniformed cylinder shape.
Combine the pepper, sugar and coriander. Brush the “roulade” of lamb with olive oil and season the lamb with the dried mixture. Season aggressively. After this, season the outside with kosher salt.
Roast lamb in a heated 325°F oven to a 125°F internal temperature. Remove, tent and rest for 30 minutes. Remove twine and slice to desired thickness.
To make schug: in a food processor, combine 4 oz. jalapeño, seeded; 3 large garlic cloves; 1 fresh squeezed lemon; 1 tablespoon cumin, toasted and ground; 1 tablespoon coriander, toasted and ground; 40 grams cilantro, leaves only; 140 grams, parsley, blanched and shocked in ice water; 400g extra virgin olive oil; and pinch of citric acid. Pulse until combined.
Executive Chef Ari Bokovza, Dagon, New York City, from Food Fanatics® Magazine