State and Lake Restaurant
201 N. State Street
(312) 239-9400
stateandlakechicago.therestaurantsatthewit.com


Grilled Leg of Lamb with Grilled Broccoli Rabe & country cheese raviolis.

For the leg of Lamb:
  • 1-each boneless leg of lamb (preferably a small New Zealand or Australian)
  • 1 roll Butchers twine
  • 1 cup olive oil
  • 2 Tablespoons of chopped fresh rosemary
  • 2 Tablespoons fresh chopped thyme
  • salt & fresh ground black pepper

For the Broccoli Rabe:
  • 2 lbs broccolie rabe (stems trimmed & blanched)
  • 3 Tablespoons olive oil
  • 2 teaspoons crushed chili flakes
  • Kosher salt & fresh ground black pepper

For the country cheese ravioli:
  • 1 cup ricotta cheese
  • 1/2 cup parmesan cheese grated
  • 1/2 cup cheddar cheese greted
  • 2 Tablespoons roasted garlic paste
  • 2 Tablespoons each of chopped oregano, thyme, sage
  • 1 lb pre-made pasta dough

For the lamb sauce:
  • 3 cups veal stock
  • 1/2 cup red wine
  • 2 whole rosemary stalks
  • 2 Tablespoons brown sugar