Sicilian Herb and Salt-Rubbed Lamb

Ingredients  

• 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)

Method

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.

Finishing:

• 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.

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