Sunday Dinner with Michael Symon Roast Leg of Lamb with Tzatziki Sauce & Chickpeas and Skordalia
	Serves 8 Prep time: 30 minutes Total time: 2 hours

Adapted from Live to Cook by Michael Symon

Shopping List

• 8 shallots
• 1 bunch rosemary
• 1 bunch mint
• 1 bunch flat leaf (Italian) parsley
• 1 long English cucumber
• 3 lemons, preferably organic
• 1 lb. plain yogurt (we love Greek)
• 1 cup whole milk
• One 6-pound bone in leg of lamb
• 1 small loaf sliced white bread (like Pepperidge Farms)
• 1 cup almonds, toasted
• 1 can chickpeas
• Kosher salt

Pantry Items

• Black pepper
• Coriander seeds
• Extra-virgin olive oil
• 6 large cloves garlic
• Red pepper flakes
• Sea salt
• White sugar

Tools

• 9X13 baking dish
• Cheesecloth
• Chef’s knife
• Instant read thermometer
• Measuring cups and spoons
• Mixing bowls
• Nonstick fry pan
• Paring knife
• Potato masher
• Roasting pan
• Roasting rack
• Rolling pin
• Salad spinner
• Sheet pan
• Small saucepan
• Spatula
• Strainer
• Tongs
• Vegetable Peeler
• Whisk
• Wooden spoons
• Zester or Microplane

Suggestions

• Wine: Try a Bordeaux with this
• Dessert: Fresh seasonal fruit

Game Plan:

• When you’re ready to start
  • This menu involves marinating and draining overnight – do that today and enjoy a great meal tomorrow.
  • Don’t refrigerate the lamb
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
• Prep the day before…
  • Peel and mince 6 of the shallots (you want about 3/4 cup minced shallots).
  • Peel and mince 4 garlic cloves.
  • Put 2 tbsps. coriander seed in the nonstick fry pan over medium heat and toast, shaking the pan once in awhile, until you smell the coriander – this will take 3-4 minutes.   Remove from the heat.
  • Turn the coriander seeds onto a work surface.  Add 1 tbsp. red pepper flakes and crush both with a rolling pin or a can of food.
  • Strip ½ cup rosemary leaves and coarsely chop them.
  • Mix together in a medium bowl the shallots, minced garlic, rosemary, 2 tbsps. sugar, the crushed coriander and red pepper flakes, and 1-1/2 tbsps. Kosher salt.   Rub the mixture all over the surface of the lamb.  Place in a baking dish, cover with plastic wrap, and refrigerate overnight.
  • Put the yogurt in a cheesecloth-lined strainer set over a bowl and let drain for 24 hours in the refrigerator.
  • Peel and dice the cucumber. Put it in a strainer, sprinkle it with about ½ tsp. salt and toss, then put over a bowl and let it drain for 2-3 hours.  Rinse, pat dry, and refrigerate until tomorrow.
  • Cut the crust from about half the loaf of sliced bread.  Cut the slices into 1/2-inch cubes.  You need 2 cups cubes. Leave them on the work surface overnight to dry out.
• Prep on the day you are eating…
  • Rinse and pat dry the mint and parsley. Pluck 1 cup mint leaves and 1 cup parsley leaves.
  • Peel and mince the remaining 2 shallots. You should have about 1 tbsp. minced shallot.
  • Peel the garlic cloves, mince 2 of them. You should have about 1 tbsp. minced garlic.
  • Remove the zest from 1 lemon.  Squeeze the juice from the lemon through your fingers into a small bowl.
  • Measure 3/4 cup olive oil.
  • Put the drained yogurt in a bowl.
  • Rinse the chickpeas under cold water.
• Start Cooking
  • Remove the lamb from the baking dish, rinse off the seasonings, and pat dry. Let the lamb sit at room temperature for 1 hour.
  • Cover the cubed, day-old bread with the cup of milk and let it soak for 30 minutes.
  • Preheat the oven to 375F.
  • Heat the roasting pan over medium heat. When it’s hot, brown the lamb on all sides, which will take 7-10 minutes.
  • Remove the lamb from the pan, put the roasting rack in the pan and put the lamb on the roasting rack, fat-side up.  Roast for about 1-1/2 hours (internal temperature 140F).
  • You’ve got plenty of time while the lamb is roasting to make the skordalia.  Using your hands, press excess milk from the bread (reserve the milk) and put the bread in a blender with the 4 whole, peeled garlic cloves, the juice from the zested lemon, the almonds, the 3/4 cup olive oil and about 1/4 tsp. salt.
  • Purée until smooth.  It should be the consistency of hummus.  Add milk, 1 tbsp. at a time, if necessary to bring it to that consistency.
  • Transfer to a bowl and stir in 1 cup of chickpeas.
  • Mince the parsley leaves and the lemon zest together and stir into the skordalia and chickpeas.  Taste for seasoning, transfer to a serving bowl, and take it to the table.
  • You’ve still got plenty of time, so you can make the tzaziki sauce.   Mince the mint leaves, add to the yogurt and stir.
  • Squeeze the juice from the 2 remaining lemons through your fingers and into the yogurt and mint and stir. Stir in the cucumber and 1 tbsp. each of minced garlic and shallot.   Stir well.   Season to taste with salt and pepper.
  • When the lamb is roasted, take it from the oven and let it rest for 20 minutes.
  • Set the table, open the wine, pour yourself a glass and relax.
  • Thinly slice the lamb, and arrange the slices on a platter.  Garnish with mint sprigs.  Put the tzaziki in a bowl to serve with the lamb.
  • Take everything to the table. Don’t forget the wine!

Wow Michael, this looks delicious!

 Print this menu