PHOENIX (3TV/CBS 5) -- Lee Hillson, the executive chef at T. Cook's at Royal Palms Resort and Spa in Phoenix shares this unique recipe perfect for the holidays.

Slow Roasted Lamb with Tarragon Roasted Potatoes


• 4 each – Cooked & Stuffed Lamb (see recipe below)

• 8 oz – Cherry Tomatoes

• 8 oz – Roasted Fingerling Potatoes (see recipe below)

• 4 oz – Marinated Tomatoes (Jar)

• 8 oz – Artichokes (Jar)

• 5 oz – Boursin

• 2 oz - Mint

• 6 oz – Lamb Jus (see recipe below)

• Canola Oil

• Salt

• Picked Parsley Sprigs or Celery Leaves


For lamb: Preheat oven to 300 degrees Fahrenheit. Cut onions, roma tomatoes, carrots and celery and place them in a roasting pan with sprigs of rosemary, garlic and a sachet of whole black pepper & bay leaf. Add four lamb necks to the roasting pan and slow roast the necks for approximately 6-8 hours until the meat is falling off the bone. Cool slightly and take meat off the bone, leaving it as much intact as possible. Discard bones. Save mirepoix and the jus from the pan for the sauce… set aside.

In a mixing bowl, combine small diced marinated tomatoes (4oz), bousin cheese (4oz) and minto (1T). Lay the meat out so that it is flat. Take some of the cheese mixture and place in a ball in the center of the meat. Form the meat into a ball shaped, enclosing the feta mixture. Wrap the lamb with caul fat and set aside.

For the roasted potatoes: Cut fingerling potatoes into one to two bite sized pieces, after having cleaned them thoroughly. Toss with salt, tarragon and oil and roast in a 350-degree oven for approximately 15 minutes, or until the potatoes are soft to the bite and brown and crispy on the outside.

For the lamb jus: Pour the contents of the lamb roasting pan (minus the sachet and sprigs of rosemary) into a pot. Pour chicken stock into the pot just until the stock covers the cooked vegetables. Heat until vegetables are nice and soft. Puree and then strain sauce into another pot. Reduce to sauce consistency.

To make the dish: In another roasting pan, add a little canola oil and the wrapped lamb. Roast in the oven (turning every few minutes) for approximately 20 minutes or until the caul fat has melted and the lamb is crispy on the outside. In a sauté pan, take the oil from the marinated tomatoes and heat it up. Add the tomatoes, pre-roasted potatoes and bell peppers. Season with salt and cook until vegetables are hot. In a separate pan, heat up the lamb jus.

To plate: Start with a spoonful of the vegetable on the bottom. Place the roasted lamb on top. Spoon the lamb jus on top of the lamb so that it spills into the vegetables. Finish with picked parsley or picked celery leaves.


4 Plates

For more information on all the holiday events happening at Royal Palms Resort and Spa, head to their website.


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