Trader Joes Zhoug Lamb
I honestly hated Trader Joe’s before- now I can’t apologize enough to them! I am so sorry I was so judgmental about your store... I actually love you guys now! I recently joined a few Facebook groups that have taught me a lot in regards to new products and caused me to seek out things I would have never picked on my own.
One of of those things happened to be "zhoug sauce" I found this recipe for zhoug lamb and honestly since lamb is so heavy I usually would have skipped it but I figured for a New Years dinner- special occasion 🎉 why not- and I’m SO glad I made this. I’ve never heard of zhoug sauce before but now im totally sold! 15 min prep time 50-70 min cook time based on your lab weight I’ve included internal temp readings. My salad was a ready made to dump Mediterranean kit with dried chickpeas and roasted tomatoes- perfect paring with this and since I was out of fresh basil- just sprinkled dried basil on top- super happy with this recipe! And no where near as heavy as I thought it would be!
Everything Is from Trader Joes!
2lb Leg of lab (in fridge section packaged)
Zhoug sauce(cilantro sauce in container in fridge)
Take leg of lamb (I cut some fat off) & smear with zhoug sauce mixed with 8 crushed garlic cloves, 2T olive oil, salt and pepper. Mix sauce and coat both sides of meat. Put meat on a layer of chopped onions so fat and juices can drip down and not have lamb roast in it (50 min at 400° to internal temp of :
Rare: 115 to 120°F
Medium-rare: 120 to 125°
Medium: 130 to 135°F
Medium-well: 140 to 145°F
Well-done: 150 to 155°F
Little potatoes, coat with olive oil and toss any seasoning you like- I used Italian and salt and pepper
Slice tomatoes, alternate with sliced burrata, drizzle olive oil and add balsamic glaze (prefer over balsamic vinegar and more of honey consistency) add fresh or dried basil
See- super easy! Enjoy!
The Everyday Girl