Nov-Dec-Jan | 2019-2020

INGREDIENTS • 5lb (2.5kg) leg of lamb, boneless • ½ tablespoon dried thyme • Freshly ground black pepper, to taste • Salt, to taste • 6 tablespoons olive oil • 6 cloves of garlic • 3 shallots PREPARATION 1. Create the herb rub in a food processor. Pulse olive oil, garlic, shallots, thyme, pepper and salt until you have a thick paste. 2. Use half the herb rub on the exposed side of the lamb. 3. Rest the leg of lamb and use the remaining half of the herb rub on the bottom side of lamb. Spread the herb rub evenly. 4. Roast at 450°F (230°C) for 50 – 60 minutes or until the internal temperature reads 130°F (55°C) for medium rare meat. 5. Remove the leg of lamb and let it rest for 20 minutes. 6. Serve with a choice of side salad or roasted vegetables. CHEF PAUL’S ROASTED LEG OF LAMB Serves 8 I'm feeling f ive RECIPE

ABOUT CHEF PAUL The American Club Executive Sous Chef

With over 15 years of experience in the industry at notable restaurants including Singapore’s Les Amis and Dubai’s Hotel Burj Al Arab Jumeirah, Executive Sous Chef Paul Ng joined The American Club in 2011 and oversees all menus in The Club’s five dining outlets.

Order the Roasted Leg of Lamb from our Festive Takeaway menu if you’d rather mingle with friends than cook in the kitchen. Members enjoy 5% off Festive Takeaway from now until December 31.

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