
INGREDIENTS
RED WINE DEMI GLAZE
- 3 large marrow bones
- 2 large carrots chopped
- 1 large onion chopped
- 3 stalks of celery chopped
- gallons ½ of cold water
- 2 sprigs of rosemary
- 5 sprigs of thyme
- 2 tablespoons of butter
- ½ shallot thin sliced
- 1 cup of red wine
RUTABAGA PUREE
- ½ Rutabaga medium diced
- 1 pint of whole milk
- 1 teaspoon of salt
SAUTEED SPINACH
- lb ½ of fresh baby spinach
- tablespoon ½ of butter
- Salt and pepper to taste
- Tomato confit
- 2 capari vine ripened tomatoes
- 3 cups of olive oil
- 2 sprigs of rosemary
SEARED LAMB LOIN
- 2 Rack of lamb
- 2 tablespoons of butter
- 2 tablespoons of canola oil
- Salt and pepper
INSTRUCTIONS
RED WINE DEMI GLAZE
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In a 350 degree oven, roast marrow bones and vegetables on a large sheet pan for 45 minutes.
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Remove from oven, place all contents into a stock pot (or pasta pot), and cover with water.
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Bring contents of pot to a boil for 10 minutes, reduce heat to a simmer, add whole herbs, cook for 8 hours on a simmer.
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Strain the mixture, place liquid back into the pot and reduce it on medium high, until it is a glaze.
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In a medium sized pot, place butter and shallots on low heat until caramelized it is a very slow process, make sure it does not burn, could take from 20-30 minutes.
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Deglaze the medium sized pot with red wine, and cook off alcohol on high for 1 minute. Pour demi into medium pot, bring it up to temperature, serve warm
RUTABAGA PUREE
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Place rutabaga in a medium pot, add milk and boil on high until fork tender.
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Strain and reserve milk. Place rutabaga in blender, slowly add reserved liquid until it is a silky, smooth puree. You may not use all of the milk. Dispose of what remains, add salt to taste. Serve warm.
SAUTEED SPINACH
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Steam spinach until just wilted.
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In a small sauté pan on high heat add butter and sautee spinach. Season with salt and fresh cracked pepper. *
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Tomato Confit
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Keep tops on tomatoes, using a paring knife, slice a small x onto the bottom, just deep enough to penetrate skin.
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In a small pot on low heat, place tomatoes with rosemary and olive oil. Cook for about 20-30 minutes until the skin blisters.*
SEARED LAMB LOIN
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Preheat oven to 350 degrees Fahrenheit. Debone rack of lamb, leaving one center rib on the loin.
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Season with salt and pepper. In a large, very hot sauté pan, add oil and butter until melted. Sear lamb, approximately 2-3 minutes on each side.
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Place lamb in oven for 5-7 minutes for medium rare.
RECIPE NOTES
*Lay cooked spinach on a paper towel to absorb excess moisture before you plate. *Tomatoes are going to be very soft, so remove them from the pot with a slotted spoon and drain excess oil by placing on a paper towel. Serve warm *Allow your lamb to cool for 10 minutes before slicing to let the juices settle. *Wondering how to turn a rack of lamb into a lamb loin? How thin to cut the shallots and how much to cook them? Check out my photographic tutorial on Free Spirit Eater for reassurance.