We were talking with Thermador Executive Chef Kyle Jakobi about the kinds of dishes that have the ability to make the holidays an even more special time. The first thing that sprang to his mind was roast leg of lamb, bone out and butterflied.

This may sound like a tall order, but it actually is a very easy — and rather impressive — recipe. Chef Kyle made his on his Thermador 48″ Pro Harmony Gas Range.

Here’s the recipe (serves at least eight):

–1 lamb leg

–4 cloves of garlic

–1 ounce tablespoon of ginger

–1 bunch of mint leaves

–2 sprigs of rosemary

–Salt and pepper


–Lemon zest vinaigrette

Stuff the leg with the above portions, using as much salt and pepper as you like, and just a pinch of sugar.

Tie it up and roast it at 425 degrees for 50 minutes.

Let it rest for 20 minutes and serve with fresh mint and lemon zest vinaigrette.