heritage foods
Crispy Leg of Lamb with chestnut dressing and broccoli rabe passato by Zak Pelaccio, NYC

Serves 4


1 bone in leg of lamb

3 cups peeled chestnuts coarsely chopped
1 onion small diced
2 stalks of celery small diced
4 cloves of garlic minced
1/2 # seared pork sausage
4 cups cubed and toasted sourdough bread

2 bunches rabe
1 head of garlic peeled
2 cup milk
extra virgin olive oil


Set deep fryer temperature to 350 degrees.

Sweat the vegetables for the dressing in oil till soft and add the remaining ingredients to mix. Season well and place in buttered baking dish. Bake in 375 degree oven for 45 minutes to an hour.

Simmer peeled garlic cloves in milk till very tender and set aside. Blanch broccoli rabe till overly tender and very well cooked through. Drain and puree in food processor with garlic cloves and olive oil, salt, pepper to taste.

Place lamb leg in deep fryer till it takes on a dark caramel color and crust. Remove from fryer and let rest fro 10 minutes. Carve off bone and serve with dressing and passato.