This recipe comes courtesy of Brown Derby’s Chef Larry Schepici
Herb Roasted Spring Lamb with Farmers Market Roasted Root Vegetables
Ingredients
Lamb:
12 oz lamb loin
1/2 Tsp. Kosher salt
1/2 Tsp. ground pepper
1/2 Tsp. fresh rosemary
2 Tsp. lavender honey (found at local farmers market)
1 Tsp. fresh thyme
2 Tsp. olive oil
Vegetables:
1/2 Tsp fresh thyme
1 oz. olive oil
4 Each carrots
6 Each white radish
1 Each celery root
2 Each golden beets
4 Each garlic cloves
6 Each pearl onions
1/2 Tsp. Kosher salt
1/2 Tsp. black pepper
Sauce:
All lamb pan juices
2 Cups pinot noir
1 Each bay leaf
3 Cups chicken stock
2 Tsp. butter
All roasted vegetable drippings
1 sprig rosemary
2 Tsp. minced shallots
1/2 Tsp. black pepper
1 Tsp Kosher salt
1 Pinch ground black pepper
Directions:
Lamb
- Rub lamb with salt, pepper, thyme, rosemary.
- Heat up pan with olive oil, then add lamb fat side down on medium heat.
- Sear all four sides, then place pan in pre-heated oven on 375 degrees for 15 minutes.
- Brush lamb with lavender honey and roast for five minutes.
- Take out of oven, let lamb rest for five minutes before slicing.
- Keep juices for the sauce.
Vegetables
- Purchase vegetables at your local farmers market.
- Wash and peel all vegetables.
- Cut vegetables into large two-inch Pieces.
- Toss in a bowl with olive oil, herbs and spices.
- Roast on 400 degrees for 30 minutes until caramelized.
Sauce
- Use the same pan the lamb roasted in.
- Add butter and shallots, cook until caramelized and add wine, chicken stock, herbs and vegetable drippings.
- Let stock reduce by half, then finish with butter and salt and pepper to taste.
