Roasted Chicken “Cooked Under a Brick” with Tuscan Cauliflower

There really are only two secrets to cooking chicken under a brick. The first is preparing the chicken so that it lies flat; the second is simply weighting the chicken so that the skin makes contact with the hot pan and the chicken cooks evenly.  “Pollo al Mattone”


2 each 2- 2 ½# chickens split down the back bones and flattened (ask your butcher)
4 tablespoons extra virgin olive oil
1 tablespoon garlic, minced
2 tablespoons lemon zest
2 tablespoons fresh parsley, chopped
2 tablespoon fresh thyme, chopped
To taste Kosher Salt and freshly ground black pepper
2 each bricks wrapped in foil

1 large head cauliflower cut into large florets
1 tablespoon extra virgin olive oil
1 tablespoon garlic, minced
1 tablespoon dry red pepper flakes
½ cup dry bread crumbs

2 tablespoons fresh parsley, chopped

  • Separate lamb into equal parts and remove any excess fat and lymph nodes.
    Then pound out so meat is even all across, for any even roll up.
  • Take zest, chopped rosemary, thyme and slivered garlic with orange juice and oil, mix together and taste for seasoning.
  • Rub on the inside and outside of the lamb then roll and tie.  Let marinate overnight.
  • Bring the meat to room temp, then season with salt and pepper, Sear all sides golden brown in a heavy bottom pot or roasting pan. Once seared remove the meat and caramelize the vegetables, add the wine and reduce by ¾.
  • Return the lamb to the pan and cover with stock, bring to boil skim.

2 bunch Parsley leaves
1 bunch Tarragon leaves
1 bunch chives
1 tablespoon Capers
1 each clove Garlic
Extra virgin olive oil
2 tablespoons lemon zest
To taste kosher salt & black pepper
2 each  anchovy filet

  • Place garlic, Anchovy and caper in mortar or food processor to make a smooth paste.
  • Chop parsley and tarragon and mix together in a mixing bowl.  Cut chives and add that to the bowl then add in garlic & parsley and lemon zest.
  • To serve: Slice lamb, serve on warm plate. Spoon sauce over the meat and garnish with gremolata, ENJOY!!
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