- 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
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.
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:
- 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
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.