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There are a number of reasons you might read into the name "Revival" for Executive Chef Cary McDowell's spot on Chouteau. Most of your guesses are probably wrong. (Notably any notion of reviving King Louie's, which used to be in this location.)
Cary is likely to tell you the name is about reviving comforting foods, good friends, and great conversation. So far Revival has been a smashing success on all accounts. He's done time in Nashville and spent four years cooking with Wolfgang Puck, but for the last decade, McDowell has become a St. Louis fixture.
Cary decided to take a shot at teaching me how to make an amazing Leg of Lamb. Click on the Featured Video tab to see the results! The recipe is below!
Name: Boneless Leg of Lamb Date: 7.23.08
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Ingredients |
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Leg of Lamb
Tapanade
Extra Virgin Olive Oil
Salt
Black Pepper
* On the day of the video shoot, we had available: Young Tomatoes, Wax Peppers, Sorrell, & Lemon Verbena, which we tossed
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1 ea
1 Cup
2 TB
To Taste
To Taste |
*Take the leg of lamb, Cut lengthwise along the bone (if there is one).
Spread out the meat, pound to tenderize.
Season with Salt and Pepper
Spread the Tapanade over the surface of the lamb.
Roll the leg up like a jelly roll. Secure with String.
Season outside with Salt and Pepper.
Roast to desired doneness- Medium Rare is my choice.
Let the meat rest for a good 20 min., so that as much juice as possible is retained in the meat.
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Chef's Notes:
Boned-Rolled-Tied Legs are commonly found in the market place. If this is the case, remove the netting and slice open to proceed.
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