Gorgeous, pastured lamb from Menzie’s Farm in the Hill Country outside of Austin is misted with Texas olive oil and seasoned with sea salt and cracked black pepper, then flashed in a 500 degree oven for 10 minutes.
The lamb is then packed with a persillade-like mixture of fresh bread crumbs, melted butter and garlic with a bouquet garni of both fresh and dried herbs including rosemary, thyme, savory, marjoram, sage and tarragon.
Next, the lamb is roasted at 400 degrees until the internal temperature reaches 125 degrees (approximately 15-20 minutes), then removed from the oven and allowed to stand 15 minutes before being carved into double chops.
While the lamb rests, dried wild porcini mushrooms are soaked in just-boiled water enhanced with porcini powder, then strained into a pot containing brown stock and toasted shallots. The sauce is furiously reduced by a third and the mushrooms added and simmered for a couple of minutes before being finished with a spoonful of demi-glace and a knob of cold butter.
Served a perfect medium rare, this is one of my all-time favorite things to eat..
American lamb, especially those that are pastured and grass-fed, are generally milder/less gamey in flavor than those from New Zealand and Australia, with young lamb (less than 1 year old) being preferred for its tenderness.
You might also like this recipe for Zuni Roast Chicken with Bread Salad
Roast chicken and vegetables is a densely nutritional, healing meal. Here’s a really tasty all-in-one-pan recipe using olive oil, lemon and fresh herbs..
Herb Roasted Chicken with Root Vegetables
Partially peel and par-boil a few potatoes in salted water. Drain, bash and set aside.
Wash a fresh, pastured chicken inside and out with plenty of kosher salt and cold, filtered water. Pat dry.
Stuff the cavity of the bird with fresh rosemary, sage and thyme and set in a large heavy skillet.
Surround the bird with potatoes and coarsely chopped garlic, leeks, purple carrots, beets or whatever root vegetables you have on hand.
Cut a lemon in half and squeeze the juice over the contents of the pan. Add fresh herbs and drizzle everything with olive oil and season with sea salt and cracked pepper.
Roast at 400 degrees until juices run clear, about 1 hour. Allow to rest 10 minutes before carving and serving with pan juices.
Save the bones for soup stock.
I don’t currently have a garden, but I just can’t do without fresh herbs. At $1 a bunch, these locally grown organic herbs are a real bargain. As they begin to lose their freshness, I simply tie the bundles with twine and hang them upside down to dry. No more paying $6 a bottle at the grocery store for years old, flavorless oregano, basil, rosemary, mint or parsley.