Spring Lamb Loins
Marinate bone-in lamb loins in a puree of 1 large shallot, 2 cloves garlic, the leaves of 3 rosemary stems, and a liberal amount of sea salt. Make sure to rub the marinade in and let it rest at room temperature for at least 1 hour. Leave the wet rub on the lamb loins and just sear both sides in an oven-capable saute pan. Place in a 400F oven for 10-12 minutes for medium.
Mushroom Poached Fingerlings
Wash a pound of fingerling potatoes and place in shallow casserole, skins on. Add 1 quart mushroom broth, 1 Tbsp fine herbs and a dash of red pepper flake. Cover and place in a 250-275F oven for 1 hour. Finish with a little salt and a pat of butter.
Black Cherry Endive
Place endive in baking dish and add 1-2 cups black cherry juice, just so half the endive is covered. Coat the top with olive oil and a little salt. Place in a 300 oven for 20 minutes. Remove from the braising liquid and finish quickly in hot pan with olive oil to just carmelize the outer layer. Reduce the braising liquid and add 1 Tbsp sugar. Finish the endive with a couple spoonfuls of the reduced liquid and black pepper.
The lamb was truly incredible. The skin of the fingerlings was earthy but muted. Unless you're going to grill endive, I think you need some sweetness as a counterpoint to it's flavor. While the accompaniments were somewhat successful, the lamb was perfect. I'm definitely adding that marinade to my repertoire.
|