You may also like
Categories:
olive oil Chanterelle mushrooms shallot trim meat thyme fresh Italian parsley sage rosemary kosher salt lamb loins lamb tenderloins mushroom powder vegetable oil lamb potatoes
Viewed: 39 - Published at: 3 years agoIngredients
- 1 -ounce olive oil
- 1 pound chanterelle mushrooms, cleaned and sliced
- 2 tablespoons minced shallot
- 1 pound lamb trim meat, finely ground
- 1 tablespoon finely chopped fresh thyme leaves
- 1 tablespoon finely chopped fresh Italian parsley leaves
- 1 tablespoon finely chopped fresh sage leaves
- 1 tablespoon finely chopped fresh rosemary leaves
- Kosher salt and fresh ground black pepper
- 2 lamb loins, fat and silverskin removed (approximately 20 ounces each)
- 4 lamb tenderloins, fat and silverskin removed
- 8 ounces dark mushroom powder (available at gourmet stores)
- 8 ounces caul fat
- 1 -ounce vegetable oil
- 1 quart lamb stock
- Creamed Spinach, recipe follows
- Sauteed Potatoes, recipe follows
Method
- In a large saute pan over high heat place oil, add mushrooms and sear well.
- Add the shallots and continue to cook until mushrooms are tender and any liquid has evaporated.
- Place mixture in a food processor and pulse until finely chopped.
- Refrigerate until completely cool.
- In a stainless mixing bowl place ground lamb, mushrooms, and herbs.
- Mix until well combined and season with salt and pepper.
- Divide mixture in 1/2 and place between cellophane.
- Shape with fingers and spread to the same length and width of the lamb loin.
- Roll the tenderloin in the mushroom powder (this will provide a visual break between the loin and the tenderloin in the completed dish as well as enhance the flavor.)
- Position each loin halfway on top of each of the ground lamb mix and place the tenderloin on top of the loin.
- Lift the cellophane and contour the meat around the tenderloin and press against the loin.
- Wrap with a single layer of caul fat and tie with butcher's twine at 1-inch intervals.
- Preheat the oven to 375 degrees F.
- In a large ovenproof saute pan over high heat add vegetable oil, season meat and sear in pan until all sides are nicely browned.
- Place pan in the oven and continue to cook approximately 15 minutes until the desired temperature is reached.
- Remove meat from pan and allow to rest 10 minutes before slicing (twine can be removed.)
- Deglaze the pan with lamb stock, reduce to a sauce consistency and adjust seasoning.
- Serve on warm serving plates with potatoes, spinach and thick slices of the lamb.
- Spoon sauce over the top and serve.
- 1 pound fresh spinach, washed
- 1 pint heavy cream
- 1 teaspoon freshly ground nutmeg
- Kosher salt and fresh cracked black pepper
- In a large pot of boiling, salted water, quickly blanch the spinach and refresh in ice water.
- Allow spinach to completely cool, then, using a clean dish towel wring out all of the excess water and finely chop.
- In a large sauce pot over medium heat place the cream.
- Bring the cream to a simmer and allow to reduce by 2/3, add nutmeg and season, to taste.
- Hold warm.
- Just before serving, add the spinach and mix well.
- 1 pound large Yukon gold potatoes
- 4 ounces duck fat (vegetable oil can be substituted)
- Slice potatoes 1/4-inch thick and using a cookie cutter, punch out disks of the potato and place in cold water (reserve the trim for another use).
- In a large saute pan over high heat, place duck fat and then add the potatoes (which have been drained and patted dry.)
- Cook potatoes until they have a tender interior and a golden exterior.
- Season and hold warm.
