Tom Colicchio’s “Rolling With MEATER” Part 2 of 3 | Lambchetta

Time to put on your chef’s hat. The one and only Tom Colicchio will show us how to make a unique dish, Lambchetta. We know you’re probably wondering what that is. Just imagine a roll of meat packed with all of your favorite seasonings and stuffings. Every bite is like a party in your mouth, and only the most delicious ingredients are invited. Let’s turn that imagination into a reality! 🤩

Lamb Loin
Black Pepper
Swiss Chard (blanched)
Caul fat (optional)

Garlic Confit Ingredients:
1 cup of peeled garlic cloves
1 cup of olive oil
1 sprig of rosemary

Lemon Confit Ingredients:
3 lemons
½ cup kosher salt
½ cup sugar
¾ cup of olive oil

Deep ovenproof pot
Kitchen twine

Serving size:
8 real hungry or 10 kinda hungry peeps


Total time:
According to Tom, this is IRRELEVANT. Plus, you have MEATER to estimate a cooking time for you. 😉

1. We hope you don’t plan on making this today, because the lemon confit needs to be prepared 3 days before it’s ready! Skip this and replace it with another spread if you’d like! To make, slice 3 lemons and put them in a container, then sprinkle ½ cup of kosher salt, ½ cup of sugar, and ¾ cup of olive oil into the same lemon container. Refrigerate and wait 3 days so it can be just like Tom’s! See ya in 3 days!

2. Wooow you didn’t forget! Now that your lemon confit is finished, it’s time to make the garlic confit! Put 1 cup of peeled garlic cloves into a saucepan. Don’t be shy, add more if you like. 😉 Then toss in 1 sprig of rosemary and 1 cup of olive oil. You can season it with peppercorns, pepper flakes, salt, or whatever you like! Simmer on low-heat for about 1 hour, then let it cool, and it’s ready!

3. Now grab your lamb and carefully debone the loin! Be sure to keep the skin on. That’s the best part. 🤤

4. Next, season the meat with salt and pepper, then spread the garlic and lemon confit ALLLL over the meat. Tom also adds a handful of blanched swiss chard in the middle!
*Alternative: Add chopped chickpeas, spinach, or if you want to ✨spice✨ things up a little, you can spread harissa!

5. Sprinkle activa onto the meat to help bind everything together, then roll it up. If you’re feeling a little ✨extra✨ you can use caul fat to wrap the outside of the lamb loin.

6. With or without the caul fat, it’s time to grab your kitchen twine and tie multiple double hitch knots from top to bottom to tightly secure the roll.

7. Refrigerate for 24 hours so the activa can really blend the ingredients together. If you’re in a rush, you can skip this step!

8. If you waited, welcome back! Take the loin out of the fridge and heavily season the outside of the meat with salt. Then insert the MEATER probe into the center of the thickest part of the loin. While your at it, pre-heat your oven to 275°F.

9. In a pan wide enough to fit the entire loin, pour about 4 oz of olive oil and leave it on medium-high heat. Let the pan get hot enough to sear the meat, but not tooooooo hot. We don’t want a heavy sear, we just want to get the crust started! So when the oil is hot enough, rotate the loin every 30-45 seconds.

10. After searing, let the meat rest for about 15 minutes (Tom doesn’t do this in the video, but it’s best for more accurate results) then set up your cook in the app. Another way to do this is to only insert the probe and set up the app when the meat is nearing room temperature.

11. Once the meat has cooled down some, it’s time to set up the cook on the MEATER app for lamb loin roast. We recommend setting the internal temperature to 130°F for a medium-rare finish.

12. Next, put the pan with the lamb loin into the oven. The best part about the MEATER app is that it will tell you when to remove from heat so don’t worry about overcooking the meat! We got you. 😉

13. Once removed from heat, get ready to indulge in heaven! Allow the meat to rest on a resting rack or board for however long the MEATER app tells you then it’s time to eat! 😋