With Passover and Easter just over and spring coming into full bloom early this year thanks to all the warm weather, Chef Todd has come up with a truly seasonal dish using lamb as the centerpiece. His approach is to do the way the Greeks do and stuff a leg of lamb with some of their favorite accompaniments: kalamata olives, red and yellow peppers, feta cheese, roasted garlic and spinach. He’s cooking it using the sous vide method to maintain all the color, texture and flavor of both the lamb and its stuffing.
It’s a tasty triplet of flavors. At center plate: slices of tender lamb and savory stuffing. Circling it: a ring of rich and creamy barley risotto. Surrounding the risotto: a moat of delicious brown lamb gravy, flavored with a bit of carrot and whole garlic cloves roasted until they’re soft and sweet.
Try this dish on a warm night and you just may feel as if you’re spending an April evening on the coast of Greece!