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Ingredient of the Week: Leg of Lamb

In this frame grab taken Monday, Aug. 29, 2016 from video, 5-day-old twins from Eritrea, who were born prematurely in Libya, are seen after being rescued from the Mediterranean Sea by members of two NGO's and the Italian navy. The two Eritrean babies are being treated at a hospital in Palermo after being rescued at sea along with thousands of other migrants. (AP Photo)

When picking out a leg of lamb for Easter dinner, chef Tom Douglas suggests making a Greek-style leg of lamb. “You cook it more well-done, so it’s nice and crispy on the outside,” he says. “Maybe baste it a bit with the fat in the bottom of the pan and heavy salt and pepper; when it comes out of the oven, finish with that really heavy, floral Greek oregano, and big squeezes of lemon juice. I could eat a plate as tall as my head of lamb like that.”

Chef Thierry Rautureau recommends barbecuing a butterflied leg of lamb. “I love to make an olive tapenade,” he says, “and mix all that with some fresh herbs and put that on the meat.” He suggests leaving it to marinade on the counter for an hour or hour and a half while your barbecue coals heat. Check back in 15 minutes, he says, so it’s nicely seared on one side, and continue to rotate until the meat is medium or medium-rare, or 125 degrees. “Let it sit, and then slice it super-thin,” he says. “The thinner the better.”

Whole Foods Markets are a proud sponsor of Seattle Kitchen’s Ingredient of the Week.

About the Author

Cait Walsh

Caitlyn Walsh is a regular lifestyles contributor for MyNorthwest. She enjoys reading and hiking, as well as perusing all the cat videos the Internet has to offer.

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