Leg of Lamb with Roasted Squash Couscous and Roasted Asparagus​
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PIRCH Executive Chef Kimberly visits Chef Sharon at the Middleby Showroom in Irvine to cook on the complete Lynx outdoor kitchen. They make leg of lamb on the grill rotisserie, served over roasted squash couscous. They also roast asparagus on the outdoor griddle and top it with a pecan Chiltepin pepper crumble. And finally, for dessert, blueberry galette baked in the Napoli oven. Click here for the recipe.

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