Featured Recipe November 23, 2015

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RECIPE: Adobo Lamb Leg with Golden Raisin Chimichurri

by Chef Aaron Brooks, EDGE Steak and Bar


Ingredients (lamb)

1 leg of boneless australian lamb

¼ cup canola oil
¼ cup water
1 ¾ chipotle peppers in adobo
¼ lb achiote paste
½ tablespoon salt
1 ½ teaspoon cumin seeds roasted
1 tablespoon smoked paprika
2 clove garlic


  1. Butterfly lamb leg and set aside
  2. Puree remaining ingredients in a blender
  3. Rub on lamb, wrap and marinate overnight

ingredients (salad)

½ kabocha squash cut into ¼ inch thick wedges
3 cups kale
½ cup cooked black quinoa
½ cup cooked wheat berries
½ cup cooked freekah
½ bunch of chopped cilantro
½ bunch of chopped mint
½ bunch of chopped parsley
¼ red onion sliced thinly
¼ cup fried pepitas

Ingredients (dressing)

1 each meyer lemon covered and boiled whole in plenty of water for 1.25 hours
5 oz HONEY
4 oz white balsamic
6 oz white wine vinegar
½ oz dijon mustard
¼ shallots medium size
2 cup canola oil

method (dressing)

  1. Split boiled lemons and remove seeds only
  2. Blend lemons, honey, mustard and shallots.
  3. Slowly add the oil until well blended.
  4. Season with salt

Method (salad)

  1. Grill the squash wedges with a little extra virgin olive oil and CUTING EDGE seasoning
  2. Once cooked through toss with the remaining ingredients and a little of the dressing
  3. Season accordingly and garnish with fried pepitas

Ingredients (raisin chimichurri)

1 cup of golden raisins
2 cups of apple juice
8 tbsp lemon juice
8 tbsp redwine vinegar
6 clove garlic, chopped
2 tsp red peper flakes
2 tsp dried oregano rubbed
1 tsp black pepper
1 cup olive oil
1 cup chopped cilantro
1 cup chopped parsley
salt to taste

Method (raisin chimichurri)

  1. Soak the raisins in the apple juice overnight
  2. The next day strain and reserve the raisins
  3. Mix the raisins with the remaining ingredients


  1. On a hot grill cook the lamb on both sides until you have reached your desired cooking temperature
  2. allow the lamb to rest for five minutes
  3. Baste the lamb with a little soft butter and sprinkle with sea salt
  4. Slice thinly and serve with a portion of the salad and a liberal dose of chimichurri

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