Spring Leg of Lamb - Online

This is a live, interactive, hands-on cooking class held online via Zoom. See our registration policies here. 

'Tis the season for a large, juicy piece of lamb, roasted in the oven! To further celebrate springtime, the lamb will be smothered with herbs and garlic, with artichokes and potatoes baked underneath. Bonus: Leftover lamb makes the best sandwiches ever at work throughout the week.

We will serve the lamb with a bright salad of asparagus, crispy ham, and the brilliance of a sunny-side up egg!  And to finish, we will further celebrate the season with a delicious apricot creme brulee for dessert.

This weeknight feast is actually quite simple and Mike is ready to prove it! 

MENU

Baked Leg of Lamb

Oven Roasted Artichokes and Potatoes

Asparagus, Prosciutto, and Sunnyside Egg Salad

Apricot Creme Brulee

Equipment and Ingredient List for the class found here check before buying a ticket.

This menu contains the following common allergens fish, wheat, eggs, dairy. If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

Let’s Cook Together! 

If you’re new to 18 Reasons Online, please read this guide: How to Take an Online Class at 18 Reasons. Five calendar days before class, 18 Reasons may decide to cancel this class if not enough tickets are sold. We will notify registrants by email about cancellations.

Born in the Haight Ashbury neighborhood of San Francisco, Mike Weller grew up in the suburbs of San Jose, where he discovered cooking as his first profession and lifetime passion. After wandering through typical teenage jobs at pizza joints and ice cream parlors, Mike’s first “restaurant” job was with Sambo’s Coffee Shops, slinging hash and cooking eggs for the bar rush and Sunday breakfast crowds.  He moved on to help open several restaurants, attend the California Culinary Academy, and study under European chefs with Michelin backgrounds. Later, Mike served as an executive chef for catering companies, wineries and country clubs.  When his son was born, Mike transitioned his career into teaching, returning to the CCA where he eventually became the Executive Chef and Director of Academics. Mike also returned to school for training in his new field, earning a Master’s Degree in Education. Having taught for Le Cordon Bleu North America in both online and brick and mortar schools, Mike is thrilled to return to teaching in a neighborhood-based community.  When he is not teaching he reaps the benefits of his backyard garden, kept in perfect order by his Master Gardener wife. 

^{Photo by Christine Siracusa on Unsplash}