Recipe No. 2 — Laila Gohar
Leg of Lamb
1 lb boneless leg of lamb (aprox 5 lb)
10 sprigs of marjoram
8 cloves garlic
1/2 preserved lemon
1/3 cup oil
1. Pick the marjoram leaves off the stalk. Discard the stalk.
2. In a food processor, combine the leaves, anchovies, garlic, lemon, oil, and 1 tbs salt. Purée.
3. Rub the purée over the lamb. Keep refrigerated overnight.
4. 2 hours before cooking the lamb, pull it out of the fridge and allow it to come to room temperature on the counter. When you are ready to cook the lamb, find a pan large enough to fit it, and sear to give it some color on both sides. Then place it in a preheated oven at 350°F. Cook for 1.5 hours or until the internal temperature is 135°F. Rest before slicing for 15 mins on the counter.
Food artist, Laila Gohar, creates installations and pop-ups in conjunction with art, design, and fashion events. She explores food's role in society and is known for her unique food installations. She is based in New York City and works internationally. Laila has a BASIS linoleum in color “Powder” in her studio in New York City.