Colorado Lamb and Caramelized Onion Mash with Lamb Fennel Essence

Total Time:
50 min
30 min
20 min

4 servings

  • 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
  • Water
  • Salt
  • 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
  • Salt
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 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.

View All

Cooking Tips
Loading review filters...