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Recipe for an Epicurean Feast Part 2: Herb Crusted Lamb


 

lamb

From the Lynmar Estate kitchen, we are pleased to share with our blog readers a recipe for a dish highlighted in our previous blog post: Herb Crusted Lamb with Purée of Butternut Squash, Paired with the 2009 Five Sisters Pinot Noir, the crown jewel in the estate’s portfolio of Pinot Noirs, this epicurean pairing captures the best of Lynmar Estate. Download the recipe.

Herb Crusted Lamb with Purée of Butternut Squash
and Fricassee of Winter Mushrooms

Serves: 4-6

Recipe by Lynmar Estate Chef David Frakes

Marinade:

2 large

Lamb loins, fat cap removed but silverskin left on (can have butcher remove bones from a rack to create)

8 large

Garlic Cloves (cut into thin slivers)

4 T

Whole Rosemary leaves

2 large

Bay leaves

¼ C

Vegetable oil

Coat lamb well with marinade ingredients and place covered in refrigerator for at least 4-6 hours up to overnight.

4 T

Chopped parsley (preferably Italian Flatleaf)

4 T

Chives (sliced fine across)

2 T

Chopped Marjoram or Oregano (or other desired herb)

2 T

Dijon mustard

2 T

Water

Mix the three herbs and set aside. Mix the mustard with the water and combine well. Set aside.

Butternut Squash Purée:

1 large

Butternut squash (cut in half, de-seeded, brushed lightly with olive oil, then placed cut-side down on a pan lined with either parchment paper or aluminum foil).
Bake in a 400 degree oven for about 45 minutes, or until soft enough to remove skin.
Pass the flesh through a food mill and reserve.

1 C

Heavy cream

¼ t

Allspice

¼ t

Nutmeg

Very small pinch of cayenne

To taste:

Salt & black pepper

Bring cream to a boil in a medium-sized pot. Let boil for about 1 minute.
Turn off heat and mix the squash and seasonings in. Reserve.

Mushrooms:

½ lb.

Chanterelle Mushrooms (Cut into bite-sized chunks)

½ lb.

Oyster Mushrooms (Cut into bite-sized chunks)

½ lb.

Cremini Mushrooms (Cut into bite-sized chunks)

3 T

Unsalted butter

3 T

Extra-virgin olive oil

1-2 t

Minced garlic (depends on your taste)

To taste

Salt & black pepper

Heat a very large skillet, then add butter and oil. Once melted…add mushrooms.
Sauté over high heat until mushrooms have softened (about 3 minutes). Add garlic and seasonings and cook for about 1-2 minutes or until the garlic is cooked through (The finer the mince…the quicker it will cook. Be careful not to burn garlic). Remove from heat and reserve.

To Plate:

  • Preheat oven to 400 degrees. Remove marinade from lamb and pat dry with a paper towel for a better sear.
  • Season both sides of lamb with salt and black pepper.
  • Heat a large skillet lined with olive oil.
  • Carefully place lamb skin-side down in pan.
  • Cook for about 3-4 minutes over medium heat, or until golden brown, then carefully turn over and cook for another 3-4 minutes. Then place lamb on its bottom in pan and sear for about 2 more minutes, searing a total of three sides.
  • Remove lamb from pan and place on a small rack-lined sheet pan or baking dish and place in oven. Bake for about 5-10 minutes or until an internal temperature of 125. Remove from oven and let rest for at least five minutes.
  • Right before serving, brush lamb on both sides with mustard water, then roll in herbs before slicing into desired portions.
  • Place about two ounces of squash puree into center of each plate, top with sliced lamb, then surround with a little of the mushroom mixture. Serve Immediately.
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