7 ½ Hour Lamb Malbec Dinner Kit for 6-8

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This is some serious fine dining! To make this elegant dish, leg of lamb is slowly braised with herbs, aromatics, and Argentinian malbec for over seven hours, until tender and falling apart. To serve, just reheat and top with jus & zesty gremolata, and crisp up the smashed potatoes! Your whole house is going to smell AMAZING.

Chef Francis Mallmann is synonymous with Argentinian cuisine. In fact, he’s South America’s most famous celebrity chef! The chef, TV host, and cookbook author is perhaps the world’s most renowned ambassador of traditional Patagonian-style open-fire barbecue, and he owns several restaurants in his native Argentina along with ones as far-flung as Uruguay, Miami Beach, and Aix-en-Provence, France. Mallmann famously hangs and slow-cooks meat over a raging fire, a traditional gaucho technique that was the focal point of his featured episode of Netflix’s acclaimed “Chef’s Table.”

More Details

This package serves 6-8 people and includes

  • 2 pieces of Boneless Lamb Remoulade (each 25 oz.)
  • Lamb Jus (16 oz.)
  • 10 Smashed Potatoes
  • Gremolata (16 oz.)

Ingredients

  • Braised Lamb – Leg of Lamb, Pepper Coarse, Salt Coarse, Rosemary, Parsley, Garlic, Olive Oil, Vegetable Oil, Onion, Celery, Carrot, Leeks, Fennel, Peppercorn Whole Black, Bay Leaf, Red Wine
  • Lamb Cooking Jus – Onion, Celery, Carrot, Leeks, Fennel, Peppercorn Whole Black, Bay Leaf, Red Wine, Modified Food Starch
  • Smashed Potato – Red Bliss Potato, Red Wine Vinegar, Oil Vegetable, Bay Leaf, Peppercorn Whole Black, Salt Coarse
  • Gremolata – Parsley, Oregano, Lemon Zest, Lemon Juice, Honey, Olive Oil Extra Virgin, Salt Coarse, Pepper Black Coarse, Almonds Sliced, Mint

Instructions / Storage

  • This package ships frozen with ice packs, may thaw in transit
  • Upon arrival Lamb may be kept frozen for up to 30 days or in the refrigerator for up to 2 days
  • Gremolata may be stored in a fridge for up to 2 weeks in the original vacuum-sealed package.
  • Potatoes may be stored in the refrigerator for up to 5 days. Freezing the potatoes is not recommended.

To Serve

Lamb: Pan Method (Recommended)

  • Defrost in the refrigerator for at least 12 hours.
  • Take the defrosted lamb roll from the refrigerator and (without removing the plastic) cut into 4 equal sized pieces, using a good, sharp knife
  • Pour the side of cooking jus into a sauce pan on a stove top at a medium heat setting
  • Place each of the lamb pieces flat side down on the pan (with the plastic wrap forming a “ring” still around the outside, round edge of the pieces) and heat through
  • After 7 minutes or so, very gently flip to the other side
  • After another 7 minutes, carefully remove the lamb pieces from the stove and place on a plate, keeping the jus in the pan
  • Remove the plastic wrap from the lamb, and spoon a serving of jus on top of each piece and finish by topping with a serving of the Gremolata
  • Enjoy!

Lamb: Oven Method

  • Defrost in the refrigerator for at least 12 hours.
  • Preheat oven to 325°
  • Remove the lamb from the Cryovac exterior package and then gently remove it from the plastic wrap
  • Gently place in aluminum foil, wrapping it fully around the lamb
  • Place the foil wrapped lamb in a baking dish, add 2 cups of water to the bottom to prevent scorching and place in oven
  • Reheat the lamb for approximately 30-45 minutes until the internal temperature is 165°
  • Once the lamb hits 165°, take the lamb out of the oven and rest for 5 minutes
  • With oven mitts move to a serving dish and remove the aluminum foil, letting the lamb spill out onto the serving dish
  • Serve in desired portions, topped with the Gremolata
  • Enjoy!

Smashed Potatoes

  • Put the potatoes on a clean board, plate or tray on a counter and spoon approximately 1⁄4 cup of olive oil over the potatoes
  • Heat a chapa or a cast iron griddle over medium – low heat until a drop of water sizzles on the surface
  • Place the potatoes oiled side down, and cook until they are crisp on the first side
  • Using a spatula, apply slight pressure to further flatten the potatoes, ensuring they don’t
  • Turn the potatoes and cook on the other side until crisp
  • Place on a tray for serving
  • Enjoy!
Download Storage and Prep Instructions

Shipping Details

  • Chef Francis Mallmann ships Tuesday & Thursday of each week
  • Orders cannot be shipped to P.O. Boxes
  • Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge or $35 for Overnight Shipping. Sorry guys!
  • Have more questions about Shipping? Read our Shipping FAQ page.

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