Pan Roasted Loin of Lamb and Lamb Jus

Submitted by Russell Scott, CMC, Executive Chef. Isleworth Country Club, Windermere, Fla.

by C&RB Staff (editor@clubandresortbusiness.com)
November 2007
 

Yield: 10 servings

For Meat Marinade:
Amount Ingredient
2 qts. vegetable oil
2 ea. bay leaves
1 bunch parsley
1 bunch thyme
12 ea. garlic, whole, cleaned

5 ea. lamb loins
as needed salt and pepper

For Braised Cabbage:
4 oz. bacon
2 oz. flavorful fat (bacon, duck, etc.)
8 oz. onions, sliced
1 tbsp. caraway seeds
4 ea. bay leaves
as needed salt and pepper
4 lbs. cabbage, thinly sliced
4 ea. apples, peeled cored sliced
3-4 cups white stock, as needed
20 oz. carrot baton, blanched

For Barley Timbal
20 oz. barley, cooked
4 oz. butter, whole
1 oz. onions, small dice
2 tsps. garlic, minced
10 oz. mushrooms, quartered
4 oz. lamb jus
1 tsp. rosemary, chop
2 tbsps. parsley, chopped
2 oz. cheddar cheese, grated
to taste salt and pepper

For Beets:
30 ea. baby beets
as needed cider vinegar
as needed sugar
as needed whole butter

Procedure:
• For Meat Marinade: Place everything except the oil in the Vita prep. Add 4 ounces of oil to the blender to form a smooth paste. Add the remaining oil. Remove from the Vita prep if necessary and finish adding the oil.
• Clean loins and hold in marination, reserve bones and trim for sauce*, prepare sauce and hold in a baine marie during service.
• For Braised Cabbage: Render the bacon in the fat. Add the onions and spices along with a little S&P, sweat until soft. Add the cabbage (blanched in salted water will shorten cooking time and preserve nutrients) and sweat slowly with out allowing any color to form. Add the apples and sweat for another minute. Add the stock (liquid should only come ¼ of the way up the product to avoid a very wet cabbage), cover and cook slowly until completely tender (20 to 30 minutes). Add the carrots to the cabbage as you heat it up upon order.
• For Barley Timbal: Cook the barley completely tender in salted water, drain and reserve. Sweat the Mushrooms then onions and garlic cook until soft and light brown around the edges. Add the barley and mix well, add the lamb jus* and rosemary, continue to mix until barley is hot (mixture should not be extremely wet). Stir in the cheese and parsley, adjust seasoning and pack into mold and hold for service.
• For Beets: Clean and roast the (uniform sized) baby beets coated with oil and roast in a 350°F degree oven until tender. Cool and peel skin off, hold cold on station and heat to order in a small amount of glaze made by reducing stock with cider vinegar and sugar. Once the beets are hot and the glaze is syrupy, mount the glazed with a small amount of whole butter. The glaze must coat the beets.
• At the beginning of service season & sear the lamb and roast to 100 degrees, remove from the oven and hold warm. When ordered put lamb in oven and cook until one degree under appropriate degree of doneness until pick up then reheat to desired doneness. Slice lamb in half on a bias.
• Prepare barley mixture and pack into greased timbales as ordered and hold hot also in a baine marie. Prepare the braised cabbage in quantity and chill, hold cold on station and heat to order. Pour 2 oz. of sauce on the plate in front of the timbale. Spoon 3 oz. of cabbage on top of the sauce. Slice the lamb and place it on top of the cabbage. Spoon 3 beets next to the timbale.

*For Lamb Jus: Roast lamb bones and trim with oil. Make a pincage, add bones and cover with brown veal stock, bring to a simmer. Reduce with a sachet containing thyme, bay, parsley and a larger amount of garlic and rosemary. Rest, adjust seasoning & strain.