Best 3 Colorado Lamb And Caramelized Onion Mash With Lamb Fennel Essence Recipes

COLORADO LAMB AND CARAMELIZED ONION MASH WITH LAMB FENNEL ESSENCE

Steps:

• Lamb Fennel Essence:
• Remove all fat from the lamb top rounds and discard. Combine rosemary, thyme, garlic, and 1/8 cup canola oil. Marinate lamb in herb-garlic mixture, covered and refrigerated, overnight.
• For the Lamb Fennel Essence: Trim lamb scraps and dice into 1/8-inch cubes. Heat canola oil until just smoking. Pan fry lamb in batches. Cook until lamb is evenly caramelized dark brown, but not burnt. Strain off fat and de-glaze pan with vinegar and scrape fond from bottom of pan. Add thyme, fennel seeds, and red wine to pot. Reduce. Add demi-glace and simmer very slowly for 2 to 3 hours.
• Add water to bring sauce up to original volume as needed. Reduce by half and season with salt. Strain through fine chinois. Adjust seasoning.
• To finish, bring one cup of sauce to boil. Whip in two tablespoons of cold butter and check seasonings.
• For The Lamb: Preheat oven to 450 degrees F.
• Remove lamb from marinade. Season well with salt. Sear the lamb over high heat with one tablespoon oil in ovenproof pan. Sear to a dark brown, then turn lamb over, and transfer to the oven for 7 to 10 minutes, for medium rare. Remove from oven, cover with foil, and allow to rest for 5 minutes before slicing.
• Place potatoes and salt in a large pot. Add cold water and cover. Bring to a boil. Reduce to a simmer and cook until completely tender, about 30 minutes. Drain well in a colander.
• Combine 4 tablespoons butter and cream in a saucepan over low heat and heat until butter is melted.
• Peel onions and slice thin as possible. To very hot skillet, add 2 tablespoons butter, then onions, and salt. Stir and continue to cook over high heat until they color. Then reduce heat and caramelize to a chestnut brown color.
• Mash the cooked potatoes into the pot they were cooked in. Keep potatoes warm over a very low flame, stirring in the cream and butter and onion mixture. Taste and adjust the seasonings.

BRAISED LAMB SHOULDER WITH THYME, CARROTS, AND FENNEL

Steps:

• Preheat oven to 350°F. Trim fat from lamb and discard. Cut each chop lengthwise along bones into 3 separate pieces, leaving bones attached to meat. Sprinkle lamb with salt and pepper. Melt 1 tablespoon butter with 1 tablespoon oil in large ovenproof pot over high heat. Working in batches, add lamb to pot and sauté until browned on all sides, about 8 minutes per batch. Transfer lamb to bowl. Add onions, 2 chopped carrots, halved head of garlic, and 6 thyme sprigs to pot and sauté until onions are brown, about 7 minutes. Add tomatoes and stir 2 minutes. Return lamb and any accumulated juices to pot. Stir in 1 1/2 cups water. Sprinkle with salt and pepper. Bring mixture to simmer. Cover pot tightly; transfer to oven and bake until lamb is very tender, adding up to 3/4 cup more water if juices evaporate, about 2 hours 15 minutes.
• Using tongs, transfer lamb to medium bowl; discard bones. Pour vegetable mixture from pot into strainer set over large bowl. Press on solids to extract as much vegetable pulp and pan juice as possible. Return strained pulp and juice to pot. Spoon off fat from surface. Return lamb to pot; bring mixture to simmer. Season to taste with salt and pepper.
• Melt 2 tablespoons butter with 1 tablespoon oil in large nonstick skillet over medium-high heat. Add sliced carrots, 2 thyme sprigs, fennel, and bay leaf and sauté until vegetables begin to soften, about 5 minutes. Reduce heat to medium-low; cover and simmer until vegetables are very tender, stirring often, about 35 minutes. Discard thyme and bay leaf. Season with salt and pepper. Serve with sautéed vegetables.

BONELESS COLORADO LAMB PORTERHOUSE

Steps:

• 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.
• 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.
• 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.