CAVIAR STAR RECIPE #17 - Leg of Lamb with Mushrooms & Hackleback Caviar

The rich flavor of the lamb and mushrooms pairs beautifully with the complexity of the hackleback caviar adding hints of caramelized fennel & toasted hazelnuts on the finish. (serves 8)

INGREDIENT LIST
Boneless Leg of Lamb

Garlic Cloves

Extra Virgin Olive Oil

Shiitake Mushrooms

Salt & Pepper

Hackleback Caviar 

1 lamb leg

8 cloves

2 tbsp.

1 lb.

To taste

2 oz.

INSTRUCTIONS

  1. Tie the lamb roast then stud it with the garlic cloves, making small incisions into the roast then pushing the whole garlic clove into the incision.
  2. Roast the lamb roast at 425 degrees for 15 minutes then reduce the heat to 350 degrees and roast for an additional 20-30 minutes depending upon the doneness you prefer.
  3. While the lamb is roasting, slice the shiitake mushrooms (no stem) and sauté them with the extra virgin olive oil until tender then reserve.
  4. When the lamb is done, let it rest for 10 minutes before slicing.
  5. Serve slices of lamb with sautéed mushrooms then top with spoonful of hackleback caviar.

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American Hackleback Caviar