Brookfield Zoo Chicago hosting Zoo Uncorked later this month

BROOKFIELD, Ill. (WLS) -- Brookfield Zoo Chicago is normally swarming with kids.

But in two weeks, it's time for adults to play.

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ABC7 Chicago was Cooking up a Storm with the chef behind Zoo Uncorked Thursday.

The 21-and-over event on Aug. 22 has specialty food and cocktails, all while adults get to roam the zoo grounds.

SEE ALSO: Donors at Brookfield Zoo Chicago blood drive Wednesday get free admission amid supply crisis

Jorge Murrieta is the executive chef at Brookfield Zoo Chicago.

He made a leg of lamb pita wrap Thursday.

Harissa Roasted Leg of Lamb

Ingredients
- 1 each 7 lb. deboned leg of lamb
- 6 oz. olive oil
- 6 garlic cloves
- 2 oz. lemon juice
- 2 Tbsp. kosher salt
- 1 tsp. ground black pepper
- 8 oz. Spanish onion, roughly chopped
- 8 oz. harissa seasoning

Method
Prepare the Marinade

1. In a blender, combine the olive oil, garlic cloves, Spanish onion, lemon juice, kosher salt and black pepper.

2. Blend until smooth and fully puréed.

Season the Lamb

1. Pat the leg of lamb dry with paper towels.

2. Rub the garlic-onion purée evenly over the entire lamb. This marinade helps create a flavorful coating and allows the harissa seasoning to adhere to the meat.

3. Evenly coat the lamb with the harissa seasoning.

4. Tie the lamb with butcher's twine or place it in a roasting net to create a uniform shape for even cooking.

Roast the Lamb

1. Place the lamb in a roasting pan and cover tightly with aluminum foil.

2. Preheat the oven to 325F.

3. Roast until the internal temperature reaches 135-140F for medium doneness, approximately 1.5 to 2 hours, depending on the thickness of the roast.

4. Remove the foil during the final 15-20 minutes of cooking to allow the exterior to brown and develop a flavorful crust.

Rest and Serve

1. Remove the lamb from the oven when it reaches the desired internal temperature.

2. Allow the lamb to rest for 20 minutes before slicing.

3. Slice against the grain and serve.

Yield
Approximately 10-12 portions.