Chimichuri Marinated Australian Leg of Lamb with Empanadas

Australian Leg of Lamb

Chimichuri Marinate
6 cloves garlic
2 shallots
½ bunch med leaves basil
1⁄3 bunch oregano
½ bunch cilantro
2 ounces red wine vinegar
3 ounces olive oil
1 tablespoon kosher salt
1 tablespoon pepper
½ tablespoon red chili

Empanada Dough
1 ½ cups flour
1 tablespoon butter
1 tsp baking powder
1 tsp salt
½ cup water
2 cloves roasted garlic
1 teaspoon chopped fresh rosemary
pinch of kosher salt
pinch of pepper

Empanada Filling
2 shallots
6 oz fresh spinach
6 oz Humboldt Fog goat cheese
1 egg
3 oz bread crumbs

Minted "Flash Cooked " Yellow Tomato Sauce
2 shallots
6 yellow tomatoes diced
1 oz roasted garlic
½ ounce sugar
8 basil leaves
12 mint leaves
kosher salt
black pepper

Chimichuri Marinate:
Place all ingredients into a blender slowly adding oil slowly until a thin paste is achieved.

Empanada Dough:
Mix all ingredients, add water, stir and knead into a dough, roll into 1.5 ounce balls, then flatten into thin 5" circles, fill with 3 oz of the spinach and goat cheese filling, fold over into half moon and seal edges, twist along edges in an upward motion, seal ends. Brush top with egg wash and bake 15 minutes at 375°F until golden brown.

Empanada Filling:
In a sauce pan sauté shallots until clear, add spinach and wilt completely, remove from heat, stir in goat cheese, egg and bread crumbs, salt and pepper to taste. Chill before stuffing in empanada.

Minted "Flash Cooked" Yellow Tomato Sauce:
In a heavy bottom skillet, heat vegetable oil to just the point that it begins to smoke, quickly add shallots and tomato to "flash cook", simmer at high heat for 8 minutes until tomatoes reduce down into a sauce, remove from heat add basil, mint and sugar, blend until smooth at high speed, strain with china cap, season to taste.

Cooking and Plating:
Coat leg of lamb thoroughly with chimichuri and refrigerate at least 6 hours, roast at 325°F until desired doneness, slice a 7-8 oz portion thinly, mirror plate with 2 oz of yellow tomato sauce, shingle lamb slices around plate leaving center open, wilt 1 ounce of spinach in butter season and place in the center of the plate, lean browned empanada on spinach, garnish with fresh rosemary and chive and lightly sautéed shiitake mushroom caps.