By Rosemont’s Atticus Naylor

Atticus’ recipe enhances this classic with a vibrant herbal spice rub, infusing the meat with fresh, green flavors that result in a succulent and flavorful dish. Complement this main course with traditional seasonal sides such as roasted vegetables, smooth potato purée, and a generous salad.

Sicilian Herb and Salt-Rubbed Lamb


  • Stoneheart Farms Lamb (cut of your choice)
  • Curio Spice Co. Ferla Spice (Sicilian Herbs and Salt)
  • Optional for Dry Rub:
    – Brown sugar
    – Curry powder
    – Paprika
    – Cumin
  • High-temperature cooking oil (e.g., lard, vegetable oil, canola oil, avocado oil)
  • Rosemont Market Chimichurri (see below)
  • Finishing salt (for garnish)


Dry Rub Preparation (4-6 hours before cooking):

  1. Generously apply Curio Spice Co Ferla Spice (Sicilian Hers and Salt) to dry rub your lamb. You can add things like brown sugar, curry powder, paprika, and cumin for a more Middle Eastern flavor profile.
  2. Ensure the entire cut of meat is evenly covered with the dry rub.
  3. Place the rubbed lamb in a pan, cover it with aluminum foil, and refrigerate.

Before Cooking:

  • Preheat your oven to 350°F (175°C).
  • Remove the lamb from the refrigerator and allow it to come to room temperature, approximately 1 hour before cooking.

Grilling Method:

  • Preheat your grill to 600°F (315°C).
  • Sear each side of the lamb until it is well-charred, about 1.5-2 minutes per side.
  • Transfer the lamb to the preheated oven and roast at 350°F (175°C) until the internal temperature reaches 130°F (54°C), about 15 minutes.

Stovetop Method:

  • Heat a cooking pan on high and add a high-temperature cooking oil.
  • Sear each side of the lamb until well-charged, about 1.5-2 minutes per side.
  • Move the lamb to the preheated oven and roast at 350°F (175°C) until the internal temperature reaches 130°F (54°C), about 15 minutes.


  • Allow the meat to rest for 8-10 minutes before cutting into portions.
  • Serve garnished with Rosemont Market Chimichurri and a sprinkle of finishing salt.

Enjoy your meal alongside any of the suggested side dishes for a complete dining experience.

Suggested Side Dishes

  • Grilled onions
  • Roasted root vegetables
  • Sweet potato purée
  • Parsnip purée
  • Mashed potatoes
  • Kale salad

Chimichurri-Inspired Marinade


  • ¼ cup Rice Vinegar
  • ¾ cup Olive Oil – we recommend Olive Harvest
  • 2 cloves of garlic
  • 2 bunches of parsley
  • 1 big pinch of crushed red pepper
  • salt to taste


  1. Combine all ingredients in a bowl or blender and blend until combined, but still slightly chunky. This mixture does not need to be smooth.
  2. Marinate your meat with the Chimichurri or save half to drizzle over the top.