Active: 45 Minutes

Total Time: 4 Hours & 45 Minutes
Servings: 6 to 8

Instead of butterflying a boned leg of lamb and cooking it whole instead carefully cuts along the four natural muscle separations (they're easily visible) and pulls the four pieces apart with your fingers. Grilling the lamb this way is quicker, makes it easier to determine doneness, and simplifies carving. Plus the meat develops a mellow flavor and lots of delicious crust.



  • One 4- to 5-pound Boneless Leg of Lamb, not Butterflied
  • 1/4 Cup Extra-Virgin Olive Oil
  • 8 Large Garlic Cloves, Smashed and Coarsely Chopped
  • Salt and Freshly Ground Pepper 


Spread the lamb on a work surface. With a boning or paring knife, cut between the muscles and separate them using your fingers. Trim away any excess fat and gristle.

In a large, shallow dish, combine the olive oil & garlic. Add the lamb and turn to coat. Let marinate at room temperature for 4 hours, turning a few times.

Light a grill. Season the lamb with salt and pepper; do not scrape off the garlic. Grill the lamb over a hot fire, turning often, until an instant-read thermometer inserted in each piece registers 125° to 130° for medium-rare. The times will vary according to the size and shape of the lamb leg, anywhere from 8 minutes for a 6-ounce piece to 20 minutes for a 1 1/2-pound piece. Transfer the lamb to a carving board as each one is done, add the Galimaro Sauce to coat all the pieces, cover loosely with foil and let rest for 15 minutes. Thinly slice the lamb and serve.  

Add more Galimaro Sauce to individual taste.

Make ahead the lamb can marinate in the refrigerator overnight. Bring to room temperature before grilling.



  • Package of Chicken Legs and Wings
  • Galimaro Sauce

Marinate in Galimaro Sauce for 2 to 4 hours.

Bake in oven at 325°F for an hour.

Re-baste wings with Galimaro Sauce.

Place back in oven at 375°F for 30 additional minutes.



  • 2 oz Pomac Olive Oil
  • ½ Cup Galimaro Sauce
  • 1T Aji Amarillo Paste
  • 2T Finely Minced Ginger
  • 6 6-oz Salmon Fillets w/ Skin
  • 3 Garlic Cloves, Minced
  • 1½ T Casa Valduga Wine


Line rimmed baking sheet with foil. Coat lightly with pomace olive oil. Whisk Galimaro Sauce,  Aji Amarillo sauce, ginger, garlic and wine in small bowl. Place salmon fillets, skin side down, on prepared sheet. Spoon sauce marinade over salmon, coat thoroughly and let stand at room temperature 10 minutes.

Set oven to broiler. Broil salmon without turning for 7 minutes until center is medium rare (may cook longer to reach higher desired internal temp). Serve salmon as soon as possible.

Note:  Salmon may also be cooked on grill at medium heat

Compliments of Chef Jason Lee – Galimaro Kitchens



  • 2 Cups Galimaro Sauce (separate 1 cup for first part of recipe and 1 cup second part of recipe)
  • 1 Pound Roma Tomato
  • 1  Small Bunch Cilantro
  • 3 1/2 to 4 Pound Bone-In Goat Shoulder
  • 1 1/2 T Fresh Mnced Oregano
  • 1 T Toasted Pumpkin Seed
  • 3 Dried Guajillo or New Mexico Chiles, Wiped Clean
  • 2 Dried Ancho Chiles, Wiped Clean
  • 1 T Distilled White Vinegar
  • 1 T Ground Mélange Peppercorn
  • 3 Minced Garlic Cloves
  • 12 Garlic Cloves to be Inserted into Shoulder
  • 2  Bay Leaves
  • 15 Blue Corn Tortillas


  • Sliced Pickled Radish
  • Qeso Fresco
  • Salsa
  • Shredded Lettuce
  • Chopped Cilantro
  • Chopped White Onion
  • Minced Jalapeno
  • Lime Wedges


Deseed all chili’s leaving center vein. Sauté chili’s to bring out flavor set aside to cool and soak in cold water till soft.

Deseed and medium dice tomatoes.

Preheat oven to 350°F with rack in middle.

Season goat shoulder with salt and pepper using saute pan brown shoulder and all sides. Refrigerate and cool for 30 minutes.

Cut small slits in should and place garlic cloves inside slits. May use more garlic cloves if you wish to add more flavor.

Drain chilies, discarding soaking water, and purée in a blender with tomatoes, Galimaro Sauce (only use 1 cup and reserve the other cup) and reserved juice, combine all remaining ingredients except blue corn tortilla.

Pour sauce over meat, turning to coat, then cover dish tightly with a double layer of foil and braise in oven until meat is very tender, 5 hours. Remove from oven and cool meat in liquid, uncovered, 30 minutes.

Preheat oven to 300°F.

Shred meat away from the bone and reserve mix into braising liquid in dish add 1 cup of Galimaro Sauce and mix thoroughly. Return to oven and cook at 300 deg for 30 minutes.

During this time warm tortialla and pace condiments in small dishes. Serve goat with warm tortillas and accompaniments.