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Feed Tom Episode 2 | Matty Matheson Lamb Recipe

By Matty Matheson

Feed Tom Episode 2 | Matty Matheson Lamb Recipe

Feed Tom Episode 2 | Matty Matheson Lamb Recipe

Take another trip to @bluegoosefarm with Gozney Brand Partner @mattymatheson and Gozney founder @tomgozney. This time, they’re cooking up the juiciest of lamb leg in the Gozney Dome, served with the freshest ingredients, hand-picked from the farm.


For the green garlic sauce:

4-5 Anchovies 

Handful of curly parsley

Handful of basil

Olive oil

The tops of 4 green garlics

The peel of one lemon

Lemon juice to finish

Fresh cracked black pepper



For the lamb: 

1x Deboned, butterflied lamb leg
 Salt and pepper to taste

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Step 1:

Create the green garlic sauce in a mortar and pestle by adding bottoms of the green garlic, parsley, anchovies, lemon, 2 tbsp of olive oil, salt and pepper to taste.

Step 2:

Take the tops of your green garlic and roughly chop, then spread over the base of the cast-iron pan. Add in rosemary sprigs and olive oil, ready for the lamb.

Step 3:

Take a deboned lamb leg, whole, and cut away the shank and set aside. You can freeze and use this cut later. Butterfly the remaining lamb leg.

Step 4:

Spread a healthy layer of Green Garlic Sauce over the inside of the lamb leg and roll into a roulade and tie off with butcher's twine.

Step 5:

Place the roulade into your cast iron skillet, season with salt, pepper and olive oil.

Step 6:

Place the skillet into your Gozney oven at 450°F-500°F/230°C-250°C and cook for around 40 mins or until there is nice caramelizing on the outside and the lamb is cooked to medium rare (Internal temp of 125°F -130°F).

Step 7:

Rest the roulade for 20-30 minutes to ensure the juices settle back into the meat.

Step 7:

Serve with a fresh side salad and enjoy!

Recipe Contributor

Matty Matheson

Matty Matheson, a two-time New York Times best-selling author (Matty Matheson: A Cookbook and Home Style Cookery), internationally renowned chef, restaurateur, producer, and television personality has been breaking barriers since his cooking debut.


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