Article featured image
Yum
Photo: Paul Brissman
There's always the challenge of finding the right balance of acid and fat. Rich, flavorful meat like leg of lamb typically finds balance with a tart red wine reduction or tangy yogurt sauce, but heading south of the border with tomatillos will certainly do the trick.

Nils Noren is the Vice President, Restaurant Operations for the Marcus Samuelsson Group (full disclosure: Samuelsson is a co-founder of Food Republic). This fall, Noren will release a cookbook in Swedish, 10 Techniques, 100 Recipes. Here, he gives us a sneak peek (albeit in English). Follow him on Twitter at @nilsnoren.

There’s always the challenge of finding the right balance of acid and fat. Rich, flavorful meat like leg of lamb typically finds balance with a tart red wine reduction or tangy yogurt sauce, but heading south of the border with a creamy, slightly spicy tomatillo salsa will certainly do the trick.

Chef Noren’s trick to getting a perfect, even medium-rare? 

“I start the roasting on high heat to ensure that you get the nice browning that gives it such a great flavor. When that is achieved I take it out, lower the temperature, then put it back to finish so it roasts more evenly.”

Serve this dish with our easy garlic roasted potatoes for an impressive meal packed with flavor and a lot of potential for leftovers. Do we hear awesome breakfast hash?