Roasted Leg of Lamb with Potatoes, Apples, & Citrus

We love hearing from our network of chefs!  Recently, Ryan DeNiccola, Executive Chef of chi Spacca wrote us about his experience with our Navajo-Churro lamb.

I enjoyed the Navajo-Churro lamb legs.  They ended up being fantastic.  I loved the richer, gamey flavor they had.  We de-boned them, rolled into a roast, slow roasted in the oven, and finish on the grill with pecorino polenta and rosemary lamb jus.  The wine dinner customers loved it.  It’s a great story to tell, too!

Ryan’s recipe sounds delicious!  We love the simplicity of Roasted Leg of Lamb.  Try this recipe for a citrus twist on an old classic.  The key is marinating the meat overnight and cooking the roast low and slow.  This recipe is great in the oven, and also does wonderful on the grill.


1 5-7 lb lamb leg
1/2 lb fingerling potatoes
2 medium apples
2 lemons
1 orange
Freshly ground black pepper
Kosher salt
2 cups white wine


  1. Zest the lemons and cover the leg with the zest.
  2. Season meat liberally with salt and pepper.
  3. Slice the potatoes, apples, and citrus and arrange the slices so the leg is covered from top to bottom.
  4. Wrap tightly with foil and place on a baking sheet.
  5. Allow 24 hours to marinate in the refrigerator.


  1. Remove from the refrigerator 2-3 hours before roasting, allowing the legto come to room temperature.
  2. Pre-heat oven to 250°F.
  3. Unwrap the leg from the foil, and place back on the baking sheet or in a roasting pan if you have one large enough.
  4. Add the fruit and juices from the marinade to the pan. Pour one cup of wine into the bottom of your pan and tent the leg with foil.
  5. Place the leg in the oven and reduce temperature immediately to 200°F.
  6. Roast the leg for 5-6 hours keeping a close watch. When the bottom of the pan is dry add the second cup of wine.
  7. Once the <a href="https://store.heritagefoodsusa viagra vente libre” target=”_blank”>leg reaches an internal temperature of 120°F remove from the oven. Turn the broiler on to high. Allow a few minutes for your broiler to heat up then place the leg uncovered back in the oven to brown.
  8. When the meat reaches 130°F internal temperature remove from the oven, and let rest for 15 minutes.
  9. Slice against the grain & serve.

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Sausage Stuffing with Fennel, Apple and Omnivore Salt

We love this Italian take on traditional stuffing from the team at Omnivore Salt!

2 loaves country white bread
2 sticks butter
½ cup chopped sage
3 Lbs sausage
2 cups chopped onion
2 cups chopped celery
2 cup chopped carrots
2 cup chopped fennel
2 bay leaf
2 apples grated
2 cups stock
3 eggs
1 bunch parsley roughly chopped

To prepare the croutons (plan to make them the day before!): Cut the bread into ¾ inch cubes and melt a stick of butter along with some sage. Toss the bread with the herbed butter and season with a few generous pinches of Omnivore Salt. Lie on sheet trays and roast in a 325°F oven until golden in color.

To prepare the stuffing: Melt the other stick of butter in a large pan. Add the onion, carrot, celery and fennel. Cover and cook over low heat for about 20 minutes, until nice and soft. In a large pan, cook the sausage over medium heat until nice and browned. Combine vegetables and sausage, then cook together over medium heat for about 5 minutes. Season to taste with Omnivore Salt.

Grate the apples and combine them in a large bowl with the sausage mixture and the sage croutons. Season to taste with Omnivore Salt gel viagra. Add the eggs, the stock and some parsley.

Loosely stuff into your turkey and cook as instructed.

Place any extra stuffing into a baking dish and cover with foil. Bake at 350°F for 1 hour. After 30 minutes remove the foil and bake uncovered for other 20-30 minutes, until nicely golden brown on top.

Porchetta-Flavored Spatchcocked Turkey Recipe


  • 3 large onions, roughly chopped (about 1 1/2 quarts; 1 1/2 pounds; 680g), divided
  • 3 large carrots, peeled and roughly chopped (about 1 quart; 12 ounces; 340g), divided
  • 4 ribs celery, roughly chopped (about 1 quart; 12 ounces; 340g), divided
  • 12 thyme sprigs, divided
  • 1/2 tablespoon black peppercorns (1/4 ounce; 6g)
  • 1 tablespoon fennel seed (1/4 ounce; 8g)
  • 1 teaspoon (2g) red pepper flakes
  • 4 medium cloves garlic (3/4 ounce; 20g)
  • 1/2 cup fresh sage leaves (1/2 ounce; 15g)
  • 1 whole turkey (12 to 14 pounds total; 5.5 to 6.3kg), butterflied according to these instructions, backbone, neck, and giblets reserved
  • 2 tablespoons (30ml) vegetable oil, divided
  • Kosher salt and freshly ground black pepper
  • 1 1/2 quarts (1.4L) homemade or store-bought low-sodium chicken or turkey stock
  • 2 bay leaves


  1. 1.

    Adjust oven rack to middle position and preheat oven to 450°F (230°C) acheter viagra au meilleur prix. Line a rimmed baking sheet with aluminum foil. Scatter two-thirds of onions, carrots, celery, and thyme sprigs across pan. Place a wire rack directly on top of vegetables.

  2. 2.

    Using a food processor or mortar and pestle, combine peppercorns, fennel seed, red pepper flakes, garlic, and sage leaves and process or crush until a rough paste is formed, scraping down sides as needed.

  3. 3.

    Pat turkey dry with paper towels. Rub 1 tablespoon (15ml) oil all over turkey, then season liberally on all surfaces with salt and black pepper. (If using a brined, salted, or kosher turkey, omit salting step; see note above.) Using your hands, carefully separate skin from turkey breast and leg meat while leaving it fully intact. Stuff three-quarters of herb mixture under skin, making sure to spread it around in an even layer that covers as much of the meat as possible; try to avoid leaving large clumps in any one place. Rub remaining herb mixture all over underside of turkey.

  4. 4.

    Tuck wing tips behind back. Place turkey on top of rack, arranging so that it does not overlap the edges, pressing down on breastbone to flatten breasts slightly.

  5. 5.

    Transfer turkey to oven and roast, rotating occasionally, until an instant-read thermometer inserted into deepest part of breast registers 150°F (66°C) and thighs register at least 165°F (74°C), about 1 hour 20 minutes.

  6. 6.

    While turkey roasts, make jus. Roughly chop reserved neck, backbone, and giblets. Heat remaining 1 tablespoon (15ml) oil in a 3-quart saucepan over high heat until shimmering. Add chopped turkey parts and cook, stirring occasionally, until lightly browned, about 5 minutes. Add remaining onions, carrots, and celery and continue to cook, stirring occasionally, until vegetables start to soften and brown in spots, about 5 minutes longer. Add chicken stock, remaining thyme sprigs, and bay leaves. Bring to a boil, then reduce to a bare simmer. Simmer until reduced by half, about 40 minutes. Strain through a fine-mesh strainer into a 2-quart liquid measuring cup and discard solids. Skim off any fat from surface of broth. Season jus to taste with salt and pepper, cover, and keep warm.

  7. 7.

    When turkey is cooked, remove from oven and transfer rack to a new baking sheet. Allow to rest at room temperature for 20 minutes before carving. Carefully pour any collected juices from pan through a fine-mesh strainer into a liquid measuring cup. Skim off excess fat and discard. Whisk juices into jus.

  8. 8.

    Carve turkey and serve with jus.

Overnight Sous Vide Bacon Recipe

Overnight Sous Vide Bacon Recipe

  • YIELD:Serves 4
  • ACTIVE TIME:7 minutes
  • TOTAL TIME:Overnight, or up to 2 days
  • RATED:

[Photograph: J. Kenji López-Alt]

I was skeptical of the idea of sous vide bacon. I generally prefer my bacon cooked completely crisp, rather than trying to get bacon that’s crisp and moist at the same Of time. But bacon cooked sous vide overnight is the first I’ve ever tasted that delivers on that moist-and-crisp promise. It’s crispy on the exterior as you bite into it, but it quite literally melts in your mouth, like the finest confit pork belly, as you chew. Here’s how to make it.


  • 1 pound (450g) thick-cut bacon, still in its package (see note above)


  1. 1.

    Preheat a sous vide water bath to 145°F (63°C). Place Image bacon, still in its original plastic packaging, directly in water bath and cook for at least 8 and up to 48 hours. When ready to serve, remove from water bath and proceed immediately to step 2, or chill in refrigerator or freezer for later use (see note above).

  2. 2.

    To finish, preheat a large skillet or griddle over medium-high heat for 5 minutes. Add bacon and cook, pressing gently with a press or the back of a spatula (just enough to keep it mostly flat), until brown and crisp on the first side, about 2 minutes. Turn bacon and briefly cook on second side, just to remove pale color (about 15 seconds) commande viagra en france.

  3. 3.

    Transfer to a paper towel–lined plate to remove excess fat, then serve immediately.

The Serious Eats Guide to Carving Turkey

So you’ve followed one of our turkey recipes and have the golden beast in front of you. Now what? For many folks, the hardest part of cooking a turkey is イオンのスマートフォン!端末と通信料金込みで月額2980円、通話?メール?ネット利用に対応 carving and serving it. Depending on how you roasted the bird, the carving instructions will be a little different.

Here’s how to carve a traditional bird.

And here are instructions on how to carve a spatchcock turkey.



To carve a turkey, you’ll need to start with a turkey. There’s one step that takes place before you roast it, so start with it RAW.


Pull back the skin flap around the neck and you’ll locate the wish bone—the small y-shaped bone that runs along the top of both breast halves.


Make the first incision cheap jerseys China along the outside edge of one branch of the Y.


Then repeat that cut on the other side of the same branch. Then repeat those two cuts on the other side. Finally, make a small horizontal incision at the very top of the possiamo bone where the two branches meet.


Grab the top of the bone with your finger, and pry it forward. It Reparaturen should come away with little effort. If it’s stuck, use the tip of a sharp boning knife to cut through stubborn spots.


With the wishbone removed, it’s going to be a lot easier to carve your turkey later. Now your turkey is ready to roast. Check out our Turkey Talk page for all the recipes you need.


Roasted and ready? Alright, Señor Gobbles. Time for your surgery.

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Start by cutting the skin between the leg and the breast with a sharp chef’s or boning knife, using a clean kitchen towel to hold the turkey in place with your free hand.


Once the skin is cut, pull the entire leg away from the body. It should Hello separate quite easily, displaying the socket joint where the thigh meets the hip. Cut through this joint with the tip of your knife and the leg should be completely free. Just slice through the skin to release it.


Isn’t it frightening how easy it is to remove a limb? You now have a whole leg in front of you, alongside a disabled turkey.


Locate the joint between the drumstick and the thigh by moving them back and forth and feeling with your fingertip. Slice through this joint.


Repeat with the other leg.


Flip one thigh over and cut along one side of the thigh bone to release a large chunk of meat.


Repeat with the other side of the thigh Deep bone.


Slice the thigh meat into 1/2-inch pieces and transfer to a warm platter. Repeat with the other thigh. Add the drumsticks to the platter.


Locate the wing joint by articulating it, then slice through with a sharp chef’s knife. Repeat with the other wing, then separate the drumettes from the flats and transfer all four wing pieces to the platter.


Slice into the breast on one side of the breast bone with a sharp boning knife.


Continue slicing, following the contour of the breast bone with the tip of the knife to remove as much meat as possible.


As you continue to work, the breast meat should begin to pull away from the bone. Help it along with the side of your knife until ist it’s completely separated.


Once the breast falls away from the bone, cut through the bottom edge to completely separate it.


Repeat with the other side. You should now have all of the meat removed. Save the carcass for soup, if desired.


Slice the breast meat with a sharp knife at a bias. Tranfer to the warm platter.


And here’s your turkey, ready to present to the table.


For this one, we’ve got a video for you. Check it out!

For the Ultimate Butternut Squash Soup, Deep Roasting is Key

If there’s one soup that’s a harbinger of colder months, it’s butternut squash. Like clockwork, September rolls into October, and bowls of puréed sweet winter squash roll onto menus nationwide. It’s practically a restaurant cliché, which is why the first two times I published butternut squash soup recipes on this site, I went out of my way to make them decidedly unlike the classic—in one case blending it with ancho chilies for a Mexican twist, and in the other, embracing a more savory and less sweet character by infusing it with Japanese flavors. (They’re both really good, you should try them.)

But even I have to admit, those variations probably aren’t what most people are hoping for when they seek butternut squash soup recipes. Heck, they’re not even what I’m expecting most of the time. So it’s time to tackle the real-deal version. You know the one: it’s sweet, silky smooth, and lightly spiced—about as close to pumpkin pie in a bowl as you can get without having to wholesale jerseys admit that you’re eating dessert. You can garnish it with anything you please, but a dollop of whipped cream (or an enormous mound, as I’m prone to do) is the true sweet spot.

For the most part, the method is as simple and straightforward as any puréed vegetable soup: Start by sweating aromatics, add your main ingredient and any seasonings you want, then purée. Sure, there are a few more details here and there, but you get the idea.

The key with butternut squash soup is to take every opportunity to enhance and accent the squash’s natural sweetness, without resorting to cheats like adding sugar. (For the record, I have nothing against adding sugar when needed, but I try to make out my ingredients work for me first, only correcting with adjuncts as a last resort.) That means dicing the squash to maximize its surface area and then roasting it for a long time.

I can’t stress this last point enough. The more deeply you can brown the squash in the oven, the more intense and caramelized its flavor will be. And since there’s no real risk of overcooking the squash aside from flat-out burning it, you can let it go as long as necessary to hit your target.


Roasting the squash until very deeply browned is the secret to bringing out its sweetness.

For this recipe, I add some diced carrots to the squash. In most puréed vegetable soups, I’d just cook the carrots with the rest of my mirepoix and aromatics, right in the soup pot. But since butternut squash soup is all about sweet roasted flavor, I opted to capitalize in the carrot’s browning power, too.

The rest of the steps are fairly simple. I begin by melting butter in a large saucepan, waiting until it browns lightly before adding sliced onions and garlic, which I cook until softened and lightly golden. Browning the butter adds a nutty richness that enhances the sweet squash flavor, while giving the onions and garlic a little color builds their sweetness as well.

Then I add the deeply hang roasted squash and some chicken or vegetable stock (I’ll even deglaze the baking sheet used for roasting the squash with some stock to pick up any caramelized bits), and simmer it all together with thyme and a bay leaf until all the vegetables and herbs are very soft.

Blending the soup 1 is the final step. You can make any blender work for this, even low-powered ones or hand blenders that leave the texture a little bit chunky; passing the soup through a fine-mesh strainer can help smooth things out somewhat. For the smoothest texture, though, a high-powered blender is the way to go. I partly hate writing that, because I know how expensive the good blenders are—it’s an investment that can more than sting. But I’ve also been cooking for enough years now to know that there’s no match for the smooth, silky textures you can achieve in a high-powered one.

I garnish my soup with a pinch of both cinnamon and nutmeg for some classic warm spice. I also add a dollop of heavy cream whipped with some some sour cream, to introduce just a hint of TD bright tanginess that contrasts with all the sweet, nutty, earthy flavor.


Top it with a few crispy leaves of fresh sage frizzled in hot butter and you’ve got the platonic ideal of a wintertime bowl of soup. It’s okay to embrace its familiarity—after all, there’s a reason some things become so popular.


  • 1 (2 1/2 pound/1kg) butternut squash, peeled, seeded, and cut into 1-inch cubes
  • 1 large (8-ounce; 215g) carrot, peeled and cut into 1-inch chunks
  • 2 tablespoons (30ml) extra-virgin olive oil
  • 7 tablespoons (100g) unsalted butter, divided (see note above)
  • 1 large (8-ounce; 215g) yellow onion, thinly sliced
  • 4 medium cloves garlic, thinly sliced
  • 4 cups (1l) homemade or store-bought low-sodium chicken or vegetable stock, plus more as needed
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • Kosher salt and freshly ground black pepper
  • 3/4 cup (180ml) heavy whipping cream
  • 1/4 cup (60ml) sour cream
  • Pinch ground cinnamon
  • Pinch nutmeg
  • 20 fresh sage leaves (optional, see note above)


  1. 1.

    Preheat oven to 450°F (230°C). Toss squash and carrot with olive oil and arrange on 2 rimmed baking sheets, being sure not to overcrowd the sheets. Roast until squash and carrot are very well browned on a couple sides, about 1 hour; use a thin metal spatula to turn pieces two or three times during cooking. Set aside

  2. 2.

    In a large saucepan, cook 2 tablespoons butter over medium-high heat until just starting to brown. Add onion and garlic, lower heat to medium, and cook, stirring, until soft and lightly golden, about 10 minutes; lower heat as necessary to prevent burning.

  3. 3.

    Add squash and carrot to saucepan and remove from heat. Pour 1/2 cup stock into each baking sheet and scrape up any browned bits, then pour into saucepan. Add remaining stock, thyme sprigs, and bay leaf and return to medium-high heat. Bring to a simmer, then lower heat and simmer until vegetables are very soft, about 10 minutes. Discard thyme sprigs and bay leaf.

  4. 4.

    Using a blender or stick blender, blend soup until completely smooth. Season with salt and pepper. Return soup to saucepan and thin, if necessary, with additional stock until desired consistency is reached. Keep warm.

  5. 5.

    Meanwhile, in a stand mixer, or using a handheld mixer or a whisk, beat cream and sour cream with cinnamon, nutmeg, and a pinch of salt, until stiff. Set aside.

  6. 6.

    If making sage leaves, melt remaining 5 tablespoons butter in a small skillet over medium-high heat, swirling gently, until foamy and just beginning to brown. Add sage leaves, swirling to submerge and cook until frizzled, about 15 seconds. Using a slotted spoon, transfer sage to a paper towel to drain. Sprinkle very lightly with salt.

  7. 7.

    Ladle soup into warmed bowls, spoon dollops of spiced whipped cream into each one and top of frizzled sage, if using. Serve right away.