Colorado Lamb and Caramelized Onion Mash with Lamb Fennel Essence
- 2 Colorado lamb top rounds
- 1 bunch fresh rosemary
- 1 bunch fresh thyme
- 10 crushed garlic cloves
- 1/8 cup canola oil, plus 1 tablespoon
- Lamb Fennel Essence:
- 1 cup lamb scraps, from your butcher, cleaned of all fat
- 1/2 cup canola oil
- 1/4 cup red wine vinegar
- 3 thyme sprigs
- 1 teaspoon fennel seeds
- 1 cup red wine
- 1 cup veal demi-glace
- 2 tablespoons cold butter
- Caramelized Onion Mashed Potatoes, recipe follows
- Caramelized Onion Mashed Potatoes:
- 4 potatoes, peeled and quartered
- 1 tablespoon kosher salt
- 4 tablespoons butter, plus 2 tablespoons butter
- 1/2 cup heavy cream
- 2 yellow Spanish onions
- 2 tablespoons butter
DirectionsLamb Fennel Essence:
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.
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:
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 professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of Rachael Ray
Recipe courtesy of Emeril Lagasse