Culinary class and wine dinner with Chef Bobby Jan. 16

A special food opportunity is coming up with Chef Bobby. 

He's hosting a culinary class and wine dinner on January 16 at 6 p.m. You'll cook onstage with Chef Bobby, and then enjoy a gourmet dinner that includes appetizers, a salad, two entrées, and a dessert. Each course is paired with an exquisite wine from The Calling.

He joined us on The Nine to tell us more about the event, and to show us how to make an oven roasted leg of lamb. You can hear from him in the video player above, and get his recipe below. 

You can get more information on the class here

Ragu with Oven Roasted Leg of Lamb
1 large roasting pan
10 Cloves garlic,
1 teaspoon kosher salt 
1 teaspoon black peppercorns
5 sprigs thyme 
5 sprigs rosemary 
1 can tomato paste 
24 ounces beef broth or veggie broth
1 cup chopped celery 
1 cup chopped Carrots 
1 cup diced onion 
1 bone-in leg of lamb or Boneless, about three to five pounds 

1 lb Rigatoni noodles
3 quarts of Marinara or Palomino! 
1 cup Pecorino Romano 
1/2 cup Chopped parsley 
Teaspoon Crushed red pepper seed 
Tablespoon unsalted butter room temp

Preheat your oven at 450 convection roast or Bake. 
Open up the leg of lamb pat dry with paper towel discard paper towel.

Now cut the leg of lamb open and add to the inside salt, pepper, 3 garlic cloves, one sprig rosemary and one thyme. Roll up the leg and place into your roasting pan. 
You don't need to tie the lamb. 
Liberally Rub exterior with olive oil, salt and pepper. Mix your tomato paste and beef broth with a wire whisk. 

In a large mixing bowl add veggies and herbs. Drizzle olive oil and sprinkle salt and pepper. Mix vigorously in the bowl and evenly place the veggies around the Leg of lamb. 
Add your liquid and place in the oven at 450 for 20 minutes uncovered. 
Remove lamb from oven and cover with parchment and then aluminum foil. Poke 2 steam release holes in opposite corners of the foil and make sure you poke through the parchment as well. 

Reduce heat to 325 and roast for 3 hours. 
Remove foil, paper and allow lamb to rest for 30 minutes. Remove lamb from pan and strain the liquid and reduce by half in a sauce pan. 
Place lamb on a large cutting board. I recommend wearing culinary safe gloves to peel the lamb apart into 1 to 2 inch size chunks and place on a cookie sheet. 
Bring your palomino sauce to a medium simmer. Add 8 ounces of the lamb broth reduction to the palomino sauce. 
Reserve a half cup of lamb broth to pour over the Rigatoni noodles. 

After you've incorporated the lamb broth into the palomino. You may now add the large pieces of lamb to the palomino sauce. Allow to simmer on low heat for one hour. 

Boil your rigatoni in salted water I like them Al Dente' I would recommend only cooking them 80 percent of the cook time on the box. 
Strain rigatoni and place in a large ceramic pasta bowl. NEVER RINSE YOUR PASTA. 

Take your warm lamb reduction , tablespoon of unsalted butter and gently pour over the pasta. Add grated Pecorino Romano, fresh chopped parsley and a pinch of crushed red pepper seed for some kick!! 

Take about one cup of the lamb Ragu sauce and place it over the sauce and gently fold it into the noodles. Try not to break up the lamb and noodles. Once desired texture is acquired. Top with two more ladles of sauce and sprinkle with Parsley and Pecorino. 
Serve with a bottle bold Red wine, crusty fresh bakes Italian bread and a crisp Caesar Salad.