Elote Style Corn
This recipe was served at our 2018 Summer Farm Dinner at Turnbull Creek Farm, courtesy of Chef Travis Sparks previously of Deacon's New South. It was an absolute hit and we've been craving ...
Chef Travis Sparks from Deacon's New South made the most tender, flavorful, and delicious lamb we've ever had for our July 21 Farm Dinner. He was also kind enough to share the recipe!
Ingredients
Roasted Lamb
- 1 boneless leg of lamb
Chimichurri
- 3-4 cloves garlic
- 1 shallot
- 1/2 cup (1 large handful) fresh parsley
- 1/2 cup (1 large handful) fresh mint
- 1/2 cup (1 large handful) fresh basil
- 3 tablespoons sherry vinegar
- 1/2 cup extra virgin olive oil
- salt and pepper to taste
Instructions
Roasted Lamb
1. Sous vide for the lamb in the oven for 24 hours at 140 degrees. (Or roast at 350 degrees until lamb is 120 degrees)
2. Once cooked, char on a grill or in a large skillet until nice and caramelized or until lamb is 140 degrees.
3. Slice and serve with Chimichurri.
Chimichurri
1. Place garlic and shallot in food processor, Pulse a couple times. Add fresh parsley, mint, basil and pulse until finely chopped. Add sherry vinegar, pulse. Drizzle in extra virgin olive oil. Season to taste with salt and pepper.
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