Colorado Lamb And Caramelized Onion Mash With Lamb Fennel Essence Recipes

Steps:

• In a large saute pan over high heat place oil, add mushrooms and sear well. Add the shallots and continue to cook until mushrooms are tender and any liquid has evaporated. Place mixture in a food processor and pulse until finely chopped. Refrigerate until completely cool.
• In a stainless mixing bowl place ground lamb, mushrooms, and herbs. Mix until well combined and season with salt and pepper.
• Divide mixture in 1/2 and place between cellophane. Shape with fingers and spread to the same length and width of the lamb loin.
• Roll the tenderloin in the mushroom powder (this will provide a visual break between the loin and the tenderloin in the completed dish as well as enhance the flavor.)
• Position each loin halfway on top of each of the ground lamb mix and place the tenderloin on top of the loin. Lift the cellophane and contour the meat around the tenderloin and press against the loin. Wrap with a single layer of caul fat and tie with butcher's twine at 1-inch intervals.
• Preheat the oven to 375 degrees F.
• In a large ovenproof saute pan over high heat add vegetable oil, season meat and sear in pan until all sides are nicely browned. Place pan in the oven and continue to cook approximately 15 minutes until the desired temperature is reached.
• Remove meat from pan and allow to rest 10 minutes before slicing (twine can be removed.)
• Deglaze the pan with lamb stock, reduce to a sauce consistency and adjust seasoning.
• Serve on warm serving plates with potatoes, spinach and thick slices of the lamb. Spoon sauce over the top and serve.
• In a large pot of boiling, salted water, quickly blanch the spinach and refresh in ice water. Allow spinach to completely cool, then, using a clean dish towel wring out all of the excess water and finely chop.
• In a large sauce pot over medium heat place the cream. Bring the cream to a simmer and allow to reduce by 2/3, add nutmeg and season, to taste. Hold warm. Just before serving, add the spinach and mix well.
• Slice potatoes 1/4-inch thick and using a cookie cutter, punch out disks of the potato and place in cold water (reserve the trim for another use).
• In a large saute pan over high heat, place duck fat and then add the potatoes (which have been drained and patted dry.) Cook potatoes until they have a tender interior and a golden exterior.
• Season and hold warm.

Steps:

• For lamb shanks:
• Heat 2 tablespoons olive oil in heavy large Dutch oven over medium-high heat. Add sliced onions and shallots and sauté until brown, about 20 minutes. Mix in 2 tablespoons chopped rosemary. Remove from heat.
• Sprinkle lamb shanks with salt and pepper; coat lamb with flour. Heat remaining 2 tablespoons olive oil in heavy large skillet over high heat. Working in batches, all lamb shanks to skillet and cook until brown on both sides, about 10 minutes per batch. Using tongs, transfer lamb shanks to plate. Add 1 cup dry red wine to same skillet and bring to boil, scraping up any browned bits. Pour into Dutch oven with onion mixture. Add remaining 1 1/2 cups red wine, canned beef broth, tomato paste and 2 bay leaves to dutch oven. Bring to boil, stirring until tomato paste dissolves. Add lamb shanks, turning to coat with liquid.
• Bring mixture to boil. Reduce heat, cover and simmer until lamb is almost tender, turning lamb shanks occasionally, about 1 1/2 hours. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Uncover Dutch oven and boil until liquid is reduced to sauce consistency, stirring and turning lamb shanks occasionally, about 30 minutes. Season with salt and pepper.
• For Mash:
• Bring large pot of salted water to boil. Add potatoes, rutabagas and parsnips. Boil until vegetables are tender, about 30 minutes. Drain well.
• Return vegetables to same pot. Mash until coarse puree forms. Mix in 3 tablespoons olive oil. Season vegetables to taste with salt and pepper. (Vegetable mash can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over low heat, stirring frequently.) Transfer vegetables to bowl and serve.
• Spoon Potato and Root Vegetable Mash onto plates. Top vegetables with lamb shanks and sauce. Sprinkle lamb shanks with additional chopped fresh rosemary and serve.

Steps:

• Sprinkle lamb shanks with salt to taste; if using kosher lamb, less salt will be needed. In a large, wide casserole with a lid, heat oil over medium-high heat until shimmering. Working in batches, brown lamb shanks on all sides. Transfer lamb to a plate and set aside.
• Add onions to pan and sauté until they begin to soften, about 3 minutes. Add 1 cup of water and 1 teaspoon salt. Cover, reduce heat to low and simmer until onions are very soft, about 30 minutes. Meanwhile, heat oven to 275 degrees.
• Mix saffron with 1/4 cup water and add to pan. Stir to mix well, 2 to 3 minutes. Add lamb to the onions and mix well. Cover and transfer to oven. Bake until lamb is very tender, about 2 hours.
• Stir 1 cup of the tanzeya into onions. Return pan to the oven and bake, covered, until mixture is reheated, about 15 minutes. Garnish with toasted almonds and serve by itself or over couscous.