RED WINE DEMI GLAZE

lamb with spinach tomatoes and rutabaga
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
  1. In a 350 degree oven, roast marrow bones and vegetables on a large sheet pan for 45 minutes.
  2. Remove from oven, place all contents into a stock pot (or pasta pot), and cover with water.
  3. 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.
  4. Strain the mixture, place liquid back into the pot and reduce it on medium high, until it is a glaze.
  5. 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.
  6. 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
  1. Place rutabaga in a medium pot, add milk and boil on high until fork tender.
  2. 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
  1. Steam spinach until just wilted.
  2. In a small sauté pan on high heat add butter and sautee spinach. Season with salt and fresh cracked pepper. *
  3. Tomato Confit
  4. Keep tops on tomatoes, using a paring knife, slice a small x onto the bottom, just deep enough to penetrate skin.
  5. 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
  1. Preheat oven to 350 degrees Fahrenheit. Debone rack of lamb, leaving one center rib on the loin.
  2. 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.
  3. 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.