Recipe: Rosemary-Thyme Leg of Lamb with Creamy Southern Rutabaga Smash, Smoky Brussels

Recipe: Rosemary-Thyme Leg of Lamb with Creamy Southern Rutabaga Smash, Smoky Brussels

posted in Restaurant Happenings

Recipe: Rosemary-Thyme Leg of Lamb with Creamy Southern Rutabaga Smash, Smoky Brussels

It's that time of year – you're either planning a holiday gathering or recovering from one – or both.

For a new recipe that goes beyond the basic holiday staples, make this Rosemary-Thyme leg of lamb with bacon Brussels sprouts and creamy Southern rutabaga smash by Motor Supply's Executive Chef Wes Fulmer. 

Trust us – your guests will be impressed.


Rosemary-Thyme Roasted Doko Farm Leg of Lamb

With Creamy Southern Rutabaga Smash, Smoky Brussels Sprout and Carolina Heritage Farms Jowl Bacon Hash, Cranberry Lamb Jus

By Executive Chef Wesley Fulmer of Motor Supply Co. Bistro, Columbia, South Carolina


Serves 6-8 guests


Creamy Southern Rutabaga Smash


4 rutabagas

1 cup heavy cream

¼ pound butter

Salt/pepper to taste


Rinse the rutabagas under cold water. Leaving the skin on, cut each rutabaga into 1/8 pieces.  Place the pieces in a medium sauce pot, cover with water, and cook for about 30 to 45 min until tender all the way through, but not falling apart. Strain, place on a cooking sheet, and place in a 250-degree oven for about 8 minutes. Put in a bowl with butter, and with a potato masher, gently break up until it starts to resemble dry mashed potatoes. Add heavy cream and season with salt and pepper to your liking.


Smoky Brussels Sprout and Carolina Heritage Farms Jowl Bacon Hash


2 pounds fresh Brussels sprouts cleaned, washed and halved

1 red onion, finely chopped

4 sprigs fresh thyme, chopped

½ pound cured pork jowl, cut into ½ inch cubes (available from Carolina Heritage Farms in Pamlico, SC, or substitute bacon or pancetta in a pinch)

Pinch of red chili flakes (optional)

Salt/pepper to taste


Bring 2 gallons of salted water to a boil. Add in Brussels sprouts and cook about 1 ½ to 2 minutes until a little soft and bright green. Immediately transfer to an ice bath to cool completely and pat dry. Render the pork jowl in a sauté pan on low heat, stirring often until just under crispy. Strain the jowl, reserving the fat. In a large sauté pan, sweat out the red onion until translucent. Tuning up the heat to medium, add the jowl fat and Brussels sprouts, then the jowl and chili flakes. Season to taste before serving.


Rosemary-Thyme Roasted Leg of Lamb


1 tied, boned leg of lamb (found at most neighborhood butcher shops or grocery stores; ours is a St. Croix heritage breed lamb from Doko Farm in Blythewood, SC)

1 bunch fresh thyme, finely chopped

1 sprig fresh rosemary, finely chopped

1 cup fresh cranberries (frozen, thawed is fine)

Olive oil

Salt/pepper to taste

2 cups red wine

1 Tablespoon butter


Preheat oven to 275 degrees. Rub the leg with olive oil and apply salt, pepper and half of the chopped herbs. In a large sauté pan on high heat, sear the lamb on all sides to golden-brown, being careful not to burn. Rub once more with olive oil and transfer to a roasting pan with a rack. Roast in the oven at 275 degrees for about 45 minutes to 1 hour until internal temperature reaches 135 degrees. Take out of oven and out of roasting pan to let rest for 30 minutes.


Cranberry Lamb Jus


Add cranberries to the drippings in the roasting pan and put back in oven for about 20 minutes. Deglaze drippings with red wine and sherry vinegar, scraping the fond on the bottom of pan. Reduce to thicken and finish with butter.




About Motor Supply Co. Bistro 

Known for its artisan cocktails, refined yet relaxed atmosphere and daily-changing, chef-driven menu of sustainable, farm-to-table fare, Motor Supply Co. Bistro has been serving New World, made-from-scratch cuisine in the historic Columbia, S.C. Congaree Vista since 1989. Reservations can be made by calling (803) 256-6687 or by visiting