Posted: April 2014

Leg of Lamb

LEG OF LAMB (Boneless)


  • 3/4 cup each dry red wine and soy sauce
  • 4 large cloves of garlic, crushed
  • 1 tablespoon coarsely ground black pepper
  • 10 tablespoons coarsely chopped flat-leaf parsley
  • 1 butterflied leg of lamb (about 4 to 5 pounds)



  1. Combine the wine, soy sauce, garlic, pepper and 8 tablespoons parsley. Pour over lamb in a shallow dish. Refrigerate, covered, 6 hours or overnight, turning the lamb frequently. Remove lamb; reserve marinade.
  2. Grill lamb 4 inches above hot coals, about 20 minutes on each side, basting frequently. Check for doneness frequently after 30 minutes of grilling. Cut into thin slices on the diagonal, arrange on a platter and serve immediately, sprinkled with the remaining parsley.

Slow Roasted and Herb Crusted Tri Tip

slow roasted herb crusted chicken

Slow Roasted and Herb Crusted Tri Tip


For the Tri Tip

  • One Beef Tri Tip 2 to 3 inches thick, weighing about 3 pounds
  • 2 fresh rosemary sprigs
  • 1 tablespoon coarse sea salt
  • 3 tablespoons olive oil, or as needed
  • 2 garlic cloves sliced thinly
  • 1 lemon zest and juice


Preserved Lemon Chimi Churi

  • 2 tbl capers
  • 2 cup chopped Italian parsley
  • 2 tsp chopped oregano (fresh)
  • 2 each preserved lemons
  • 1/2 tsp crushed red pepper
  • 1 cups extra virgin olive oil
  • 4 tsp lemon juice


  1. rinse capers in cold running water, pat dry and chop
  2. pick parsley, rinse under cold water, pat dry and mince then measure
  3. pick oregano, rinse under cold water, pat dry and mince then measure
  4. remove lemon from preserved water, cut into wedges and using a very sharp knife, place on a cutting board skin side down, run blade over lemon removing all pith and pulp (no white at all)
  5. mince lemon peel finely
  6. combine all ingredients together and stir


Remove the steak to room temperature 2 to 3 hours before cooking it.

Strip the leaves from the rosemary sprigs and chop them coarsely. Combine the rosemary, lemon zest and juice and salt in a mortar ( or blender) and crush them with a pestle to a coarse paste. Drizzle in enough of the oil, while continuing to grind the mixture with the pestle, until the mixture is thin enough to spread smoothly. Set aside.

Light a hardwood charcoal fire in a grill and place the grill rack about 4 inches from the heat. When the flames have died down and the coals are glowing bright red, place the steak over the heat. Allow it cook, without moving it, until the underside is well-browned 10 minutes. Turn the steak with tongs and cook until the second side is well browned and the meat is rare at the thickest part close to the bone. (If you like, you may judge the doneness of the steak with an instant reading meat thermometer. Insert the thermometer into the thickest part of the steak close to the bone. The steak is cooked rare when the thermometer reads 120° F.) Transfer the steak to a carving board. Rub a generous amount of the chimi churi into both sides of the steak and let it rest 5 to 10 minutes before carving.

Serve with generous amounts of preserved lemon chimi churi.

Butcher’s Cuts: $26.2

Skirt Steak: Cowboy Marinade “AkaUshi Cattle”
Tri-Tip: Santa Maria Rub “AkaUshi Cattle”
Flank: Garlic & Lemon Snake River Farms “Black Wagyu”
Hanger: Fresh Herbs “USDA Natural Prime”



Bone-in New York Strip
Tomahawk Rib-Eye

“Double RR Ranch”
Made Famous by Jocco’s since 1917! This old school cut of beef is an all-time favorite!


“Double RR Ranch” (Limited Quantities)
The absolute best part of the rib eye.


“Snake River Farms American Kobe”
Another old-school Chicago stockyard cut