On The Lamb | Virginia Living

Ingredients

• 4 ounces extra virgin olive oil
• 2 tablespoons red wine vinegar
• 3 ounces Italian parsley, finely chopped
• 4 garlic cloves, minced
• 2 teaspoons fresh oregano, finely chopped
• 1-2 fresh jalapeños, chopped (Remove the seeds if you prefer less spice.)
• kosher salt
• freshly cracked black pepper
• 1 lamb shoulder, about 4 to 4 ½ pounds
• 28 ounces ground lamb, 80/20
• 1 small yellow onion, julienne sliced
• 5 tablespoons extra virgin olive oil
• 1 tablespoon Vadouvan curry powder (optional)
• 4 ounces fresh goat cheese
• 4 ounces crumbled feta cheese
• 4 tablespoons sherry vinegar
• 4 teaspoons fresh rosemary, finely chopped
• 2 boneless lamb strip loin