Roasted Loin of Lamb with Country Ham and Hominy Grits
Chef Castro takes his regional ingredients seriously, making an elegant but mouth-watering entree from down-to-earth local grits and ham. The country ham is a southern specialty: dry-cured then slowly smoked and aged for six to 12 months. Most country hams are sold uncooked, thought some fully cooked ones can be found, and this dish requires cooked ham. In a pinch you can substitute the very best quality ham you can find. Hominy is dried white or yellow corn kernels that have had their hull and germ removed by soaking, and is sold canned and cooked, or dried (which must be cooked in water before using). Ground hominy is called grits. Although he uses country ingredients, Castro's classical training gives him away, however, when he takes two large soup spoons and forms the cooked grits into the shape of traditional French quenelles, or oval dumplings. All the techniques in this show-stopping entree are within easy reach of the home cook.
Ingredients
- Country Ham and Hominy Grits - (recipe follows)
- Loin of lamb - 1 2-pound
- Sea salt and freshly ground pepper, to taste
- Olive Oil - 1 tablespoon
- Fresh baby corn - 1-1/2 cups, julienned
- Sugar snap peas - 1 cup, ends trimmed
- Lamb jus or chicken stock - 4 cups
- Tomatoes - 1 cup, peeled, seeded, diced
- Butter - 1 tablespoon
- Salt and freshly ground pepper to taste
- Country Ham and Hominy Grits
- Butter - 2 tablespoons, divided
- Shallots - 1/4 cup, chopped
- Country Ham - 1/2 cup, cooked, diced
- Mixed green and red bell peppers - 1/4 cup, chopped
- Yellow Hominy - 1/2 cup, cooked
- Chicken Stock - 2 cups
- Hominy Grits - 1 cup
- Fresh Thyme - 1 teaspoon, chopped
- Green Onions - 2 tablespoons, chopped
- Butter - 1 tablespoon
- Salt and freshly ground pepper to taste
Instructions
Season the lamb with sea salt and pepper. In a saute pan sear the lamb in olive oil at high heat on all sides. Reduce heat to medium and cook to desired degree of doneness. Remove lamb and allow to rest. In the same saute pan, saute the baby corn and peas until tender. Remove to a bowl and reserve. Deglaze the saute pan with lamb jus or chicken stock and cook over high heat to reduce until it coats a spoon. Return the corn and peas to the pan. Add the diced tomato, whisk in the 1 tablespoon of butter and taste for seasoning, adjusting if necessary with additional salt and pepper.
To serve: Using two large soup spoons, form quenelle shapes with the grits by scooping with one spoon and rounding with the other. Place three grits quenelles in the center on each of four heated dinner plates. Slice the loin of lamb into 12 slices and place three slices around the grits. Divide and scoop the vegetables into the center of the plate, and drizzle the pan sauces over and around the meat.
Country Ham and Hominy Grits
In a sauté pan over high heat, brown 1 tablespoon of the butter, but do not burn. Add the shallots and caramelize them. Then add the diced country ham and saute. Add the peppers, yellow hominy and allow to cook until the vegetables become translucent. Deglaze the pan with lamb jus or chicken stock. Bring to a boil, then reduce to a simmer and add the grits in a slow stream, stirring to prevent lumping. Continue to cook and stir until the grits and creamy and start to pull away from the edge of the pan. Add the fresh thyme, and the chopped green onion. Stir in the remaining 1 tablespoon of butter, and adjust seasoning with salt and pepper. Serve immediately.
