Dairyland Spring Lamb

Dairyland Spring Lamb

prep time

minutes
cook time

minute
servings
8

Ingredients

















































Cooking Instructions

For mushroom-cheese filling:


1

Sauté mushrooms and shallots in butter. Deglaze pan with Marsala wine and reduce liquid to 1 tablespoon. Add garlic and cool. Add cheeses and seasoning. Set aside.


For lamb and basting:


1

Bone lamb and remove excess fat and silver skin. Jellyroll cut lamb by carefully making 1/2 inch deep cuts down lamb loin. Pound boned meet between plastic wrap to ensure even thickness. Spread Mushroom-Cheese Filling evenly over rack. Roll up, jelly-roll style, and tie with butcher's string. Roast at 400°F, 1 1/4 hour or until an internal temperature of 120°F is reached.


2

Prepare basting by combining mustard, maple syrup, wine and olive oil. Baste frequently as the lamb roasts. When roast is done, remove from oven and let rest 15 minutes. While meat is roasting, prepare steps 3 through 8.


For herb mixture:


1

Chop fresh herbs and combine. If fresh herbs are not available, use dry but only 1/3 of the recommended quantities. Allow dried herbs to "bloom" or freshen in white wine.


For stuffed nasturtiums:


1

Combine asiago, Swiss and beer kaese. Stir in 2 tablespoon Herbal Mixture and freshly ground pepper. Let set over night or at least 1 hour before serving. Carefully stuff mixture into Nasturtium blossoms. Place stuffed blossoms on a baking sheet and brush lightly with olive oil. Set aside.


For sweet potato pancakes:


1

To prepare, peel and shred potatoes. Combine with cinnamon, nutmeg and allspice. Using a heaping 1/4 cup for each pancake, place potato mixture on a heated buttered griddle. Flatten each mound with the back of a spoon. Cook until pancakes are golden and tender. Repeat until all pancakes are cooked. Set aside to cool. Reheat just before serving.


2

Clean and pare French Haricot beans; steam or poach to al dente (crisp). Cool and set aside.


For warm tomato butter sauce:


1

Sauté shallots and garlic in 2 tablespoons of the clarified butter. Set aside. Over a double boiler, whisk egg yolks and remaining butter until a simple hollandaise is achieved. Season with wine, vinegar, salt and pepper. Fold in tomato, shallot-garlic mixture and any pan drippings from the lamb. Hold over double boiler until serving being careful not to overheat or hold too long.


2

Last Minute Details: Warm pancakes in 400°F oven. Grill or broil Stuffed Nasturtium blossoms until cheese melts and edges turn brown. Remove butcher's string from lamb. Roll lamb in Herb Mixture. Slice loin into 12 slices per loin. Dip beans in boiling water.


3

To Assemble Plate:


4

On a warmed plate, arrange potato pancakes in center with three slices lamb on top of pancakes. Off the lamb make three neat piles of beans and between bean piles place Nasturtium blossoms, reserving one to place on top of lamb. Lace Tomato Butter Sauce in a ribbon over beans and blossoms, sprinkle with remaining Herb Mixture. Serve immediately.


Ingredients

















































Cooking Instructions

For mushroom-cheese filling:


1

Sauté mushrooms and shallots in butter. Deglaze pan with Marsala wine and reduce liquid to 1 tablespoon. Add garlic and cool. Add cheeses and seasoning. Set aside.


For lamb and basting:


1

Bone lamb and remove excess fat and silver skin. Jellyroll cut lamb by carefully making 1/2 inch deep cuts down lamb loin. Pound boned meet between plastic wrap to ensure even thickness. Spread Mushroom-Cheese Filling evenly over rack. Roll up, jelly-roll style, and tie with butcher's string. Roast at 400°F, 1 1/4 hour or until an internal temperature of 120°F is reached.


2

Prepare basting by combining mustard, maple syrup, wine and olive oil. Baste frequently as the lamb roasts. When roast is done, remove from oven and let rest 15 minutes. While meat is roasting, prepare steps 3 through 8.


For herb mixture:


1

Chop fresh herbs and combine. If fresh herbs are not available, use dry but only 1/3 of the recommended quantities. Allow dried herbs to "bloom" or freshen in white wine.


For stuffed nasturtiums:


1

Combine asiago, Swiss and beer kaese. Stir in 2 tablespoon Herbal Mixture and freshly ground pepper. Let set over night or at least 1 hour before serving. Carefully stuff mixture into Nasturtium blossoms. Place stuffed blossoms on a baking sheet and brush lightly with olive oil. Set aside.


For sweet potato pancakes:


1

To prepare, peel and shred potatoes. Combine with cinnamon, nutmeg and allspice. Using a heaping 1/4 cup for each pancake, place potato mixture on a heated buttered griddle. Flatten each mound with the back of a spoon. Cook until pancakes are golden and tender. Repeat until all pancakes are cooked. Set aside to cool. Reheat just before serving.


2

Clean and pare French Haricot beans; steam or poach to al dente (crisp). Cool and set aside.


For warm tomato butter sauce:


1

Sauté shallots and garlic in 2 tablespoons of the clarified butter. Set aside. Over a double boiler, whisk egg yolks and remaining butter until a simple hollandaise is achieved. Season with wine, vinegar, salt and pepper. Fold in tomato, shallot-garlic mixture and any pan drippings from the lamb. Hold over double boiler until serving being careful not to overheat or hold too long.


2

Last Minute Details: Warm pancakes in 400°F oven. Grill or broil Stuffed Nasturtium blossoms until cheese melts and edges turn brown. Remove butcher's string from lamb. Roll lamb in Herb Mixture. Slice loin into 12 slices per loin. Dip beans in boiling water.


3

To Assemble Plate:


4

On a warmed plate, arrange potato pancakes in center with three slices lamb on top of pancakes. Off the lamb make three neat piles of beans and between bean piles place Nasturtium blossoms, reserving one to place on top of lamb. Lace Tomato Butter Sauce in a ribbon over beans and blossoms, sprinkle with remaining Herb Mixture. Serve immediately.


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