Recipe courtesy of Bradford Heap
Show: The Best Of
Episode: Critics Picks
Colorado Lamb and Caramelized Onion Mash with Lamb Fennel Essence
Total:
50 min
Active:
30 min
Yield:
4 servings
Level:
Intermediate
Total:
50 min
Active:
30 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Lamb Fennel Essence:
Caramelized Onion Mashed Potatoes:

Directions

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.

Caramelized Onion Mashed Potatoes:

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Lamb Lollipops

Cornmeal-Fried Onion Rings

Recipe courtesy of Ina Garten

Lamb Shepherd's Pie

Recipe courtesy of Valerie Bertinelli

Herb-Roasted Lamb

Recipe courtesy of Ina Garten

Mashed Potatoes

Recipe courtesy of Juan-Carlos Cruz

Goat Cheese Mashed Potatoes

Recipe courtesy of Ina Garten

Sour Cream Mashed Potatoes

Recipe courtesy of Ina Garten

French Onion Soup

Recipe courtesy of Tyler Florence

French Onion Soup

Recipe courtesy of Food Network Kitchen

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Cupcake Wars

          10am | 9c

          Cupcake Wars

          11am | 10c

          Cupcake Wars

          12pm | 11c

          The Pioneer Woman

          1:30pm | 12:30c

          Beat Bobby Flay

          2:30pm | 1:30c

          Beat Bobby Flay

          3:30pm | 2:30c

          Beat Bobby Flay

          4:30pm | 3:30c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c

          Chopped

          8pm | 7c

          Chopped

          9pm | 8c
          On Tonight
          On Tonight

          Beat Bobby Flay

          10pm | 9c

          Beat Bobby Flay

          10:30pm | 9:30c

          Beat Bobby Flay

          11:30pm | 10:30c

          Chopped

          12am | 11c

          Beat Bobby Flay

          1:30am | 12:30c

          Beat Bobby Flay

          2:30am | 1:30c

          Chopped

          3am | 2c

          Mystery Diners

          4:30am | 3:30c

          Get Cooking