Lamb with Spring Vegetables
Young spring lamb should be used in this dish, which consists of layers of sliced lamb loin, caramelized turnips, and a mixture of braised vegetables. A sauce of rich flavored lamb stock is the final touch.
Ingredients
- Lamb Loins - two, 1-pound, trimmed of fat and silverskin
- Olive Oil - 1 tablespoon
- Salt and freshly ground black pepper to taste
- Lamb Jus
- Lamb bones - 2 pounds
- Salt and freshly ground black pepper to taste
- Dried Thyme - 1/2 teaspoon
- Olive Oil - 4 tablespoons
- Carrot - 1/2 cup, chopped, peeled
- Celery
- Onion - 1/2 cup, chopped
- Garlic Cloves - 5, minced
- Fresh thyme sprigs - 2
- Bay Leaves - 2
- Dry white wine - 6 tablespoons
- White peppercorns - 1 teaspoon
- Lamb stock - 3 cups
- Caramelized Turnips
- Turnips - 2
- Unsalted Butter - 1 tablespoon
- Salt and freshly ground black pepper to taste
- Sugar - 1 tablespoon
- Olive Oil - 1 tablespoon
- Unsalted Butter - 3 tablespoons
- Dry white wine - 3 tablespoons
- Fresh Rosemary - 1/4 teaspoon, minced
- Vegetables
- Unsalted Butter - 2 tablespoons
- Carrot - 1, peeled and cut into 1/4-inch dice
- Fava Beans - 1 cup, blanched and peeled
- Tomato - 1 large, peeled, seeded, and cut into 1/4-inch dice
- Salt and freshly ground black pepper to taste
Instructions
Rub each loin with olive oil and season with salt and pepper. Set aside, or cover and refrigerate.
To make the jus: Preheat the oven to 450 F. Place the bones on a roasting pan and season with thyme, salt, and pepper. Drizzle with 2 tablespoons of the olive oil. Place in the oven and roast, turning occasionally, until well browned, about 30 minutes.
Meanwhile, heat the remaining 2 tablespoons oil in a medium, heavy pot over medium-high heat and saute the carrot, celery, onion, garlic, thyme, and bay leaves until the vegetables begin to soften, 10 to 15 minutes. Be careful not to let the vegetables get too brown. Add the wine and stir, scraping up the browned bits from the bottom of the pan. Add the bones, white peppercorns, and lamb stock. Cover and cook over medium heat for at least 1 hour. Strain the juice and set aside. You should have about 2 cups.
To make the turnips: Peel and slice the turnips into 1/4-inch discs. Set aside 8 of the largest discs. In a medium saute pan or skillet over medium-high heat, melt the butter and saute the 8 turnip discs, turning frequently, for 8 to 10 minutes. The slices will begin to lightly brown. Season with salt and pepper and continue to saute for another 2 to 3 minutes. Once the turnips are lightly golden and tender, sprinkle the sugar over them and continue to turn and brown them for another 1 to 2 minutes. Remove and keep warm.
To finish the lamb and juice: Preheat the oven to 450 F. In a 10-inch saute pan or skillet, heat the oil and 2 tablespoons of the butter over medium-high heat and saute the lamb loins, turning frequently, until browned, about 5 to 7 minutes. Place the lamb in the oven for about 5 minutes to finish cooking to medium-rare. Remove the loins form the pan and set aside in a warm place. Ad the wine and stir, scraping up the browned bits from the bottom of the pan. Add the reserved juice and cook over high heat to reduce slightly. Add the rosemary and swirl in the remaining 1 tablespoon butter.
To prepare the vegetables: In a medium saute pan or skillet over high heat, melt the butter in the water. Reduce heat to medium, add the carrots, and cook for 2 to 3 minutes. Add the beans and tomatoes and cook for 2 to 3 minutes. Season with salt and pepper.
To serve: Slice the lamb loins about 1/4-inch thick. For each serving, arrange 1 turnip disc in the center of the plate, place 3 slices of lamb overlapping in a circle on the turnip, and top with some of the vegetable mixture. Repeat with another turnip disc and 3 more lamb slices. End with vegetables on top. Scatter any remaining vegetables around the plates. Ladle some of the juice over and around the vegetables.
