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Colorado Lamb and Caramelized Onion Mash with Lamb Fennel Essence Recipe

Colorado Lamb and Caramelized Onion Mash with Lamb Fennel Essence Recipe

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Colorado Lamb and Caramelized Onion Mash with Lamb Fennel Essence

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Ingredients:

Serving

2 colorado lamb top rounds
1 bunch fresh rosemary
1 bunch fresh thyme
10 crushed garlic cloves
1/8 cup canola oil , plus 1 tbsp
1 cup lamb scraps, from your butcher, cleaned of all fat
1/2 cup canola oil
1/4 cup red wine vinegar
3 thyme sprigs
1 tsp fennel seeds
1 cup red wine
1 cup veal demi-glace
water
salt
2 tbsp cold butter
caramelized onion mashed potatoes , recipe follows
4 potatoes, peeled and quartered
1 tbsp kosher salt
4 tbsp butter
1/2 cup heavy cream
2 yellow spanish onions
2 tbsp butter
salt

Directions:

Lamb Fennel Essence:
Remove all fat from the lamb top rounds and discard. Combine rosemary, thyme, garlic, and 1/8 cup canola oil. Marinate lamb in herb-garlic mixture, covered and refrigerated, overnight.
For the Lamb Fennel Essence: Trim lamb scraps and dice into 1/8-inch cubes. Heat canola oil until just smoking. Pan fry lamb in batches. Cook until lamb is evenly caramelized dark brown, but not burnt. Strain off fat and de-glaze pan with vinegar and scrape fond from bottom of pan. Add thyme, fennel seeds, and red wine to pot. Reduce. Add demi-glace and simmer very slowly for 2 to 3 hours.
Add water to bring sauce up to original volume as needed. Reduce by half and season with salt. Strain through fine chinois. Adjust seasoning.
To finish, bring one cup of sauce to boil. Whip in two tablespoons of cold butter and check seasonings.
For The Lamb: Preheat oven to 450 degrees F.
Remove lamb from marinade. Season well with salt. Sear the lamb over high heat with one tablespoon oil in ovenproof pan. Sear to a dark brown, then turn lamb over, and transfer to the oven for 7 to 10 minutes, for medium rare. Remove from oven, cover with foil, and allow to rest for 5 minutes before slicing.
Caramelized Onion Mashed Potatoes:
Place potatoes and salt in a large pot. Add cold water and cover. Bring to a boil. Reduce to a simmer and cook until completely tender, about 30 minutes. Drain well in a colander.
Combine 4 tablespoons butter and cream in a saucepan over low heat and heat until butter is melted.
Peel onions and slice thin as possible. To very hot skillet, add 2 tablespoons butter, then onions, and salt. Stir and continue to cook over high heat until they color. Then reduce heat and caramelize to a chestnut brown color.
Mash the cooked potatoes into the pot they were cooked in. Keep potatoes warm over a very low flame, stirring in the cream and butter and onion mixture. Taste and adjust the seasonings.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	759.73 Kcal (3181 kJ)
Calories from fat	586.41 Kcal
		% Daily Value*
Total Fat	65.16g	100%
Cholesterol	81.61mg	27%
Sodium	572.1mg	24%
Potassium	575.73mg	12%
Total Carbs	33.08g	11%
Sugars	7.98g	32%
Dietary Fiber	6.37g	25%
Protein	7.94g	16%
Vitamin C	5.3mg	9%
Vitamin A	1.6mg	53%
Iron	1.6mg	9%
Calcium	81mg	8%

Amount Per 100 g
Calories	217.32 Kcal (910 kJ)
Calories from fat	167.75 Kcal
		% Daily Value*
Total Fat	18.64g	100%
Cholesterol	23.34mg	27%
Sodium	163.65mg	24%
Potassium	164.69mg	12%
Total Carbs	9.46g	11%
Sugars	2.28g	32%
Dietary Fiber	1.82g	25%
Protein	2.27g	16%
Vitamin C	1.5mg	9%
Vitamin A	0.5mg	53%
Iron	0.4mg	9%
Calcium	23.2mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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