Boneless Colorado Lamb Porterhouse
Serves: 6
Gabriella Kub
1 January 1970
Based on User reviews:
46
Spice
49
Sweetness
56
Sourness
40
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
30 g
Olive Oil2 tbsps
Shallot (minced)30 g
Vegetable Oil450 g
Spinach (fresh, washed)1 tsp
Ground Nutmeg (freshly)Directions:
1
In a large saute pan over high heat place oil, add mushrooms and sear well
2
Add the shallots and continue to cook until mushrooms are tender and any liquid has evaporated
3
Place mixture in a food processor and pulse until finely chopped
4
Refrigerate until completely cool
5
In a stainless mixing bowl place ground lamb, mushrooms, and herbs
6
Mix until well combined and season with salt and pepper
7
Divide mixture in 1/2 and place between cellophane
8
Shape with fingers and spread to the same length and width of the lamb loin
9
Roll the tenderloin in the mushroom powder (this will provide a visual break between the loin and the tenderloin in the completed dish as well as enhance the flavor
10
) Position each loin halfway on top of each of the ground lamb mix and place the tenderloin on top of the loin
11
Lift the cellophane and contour the meat around the tenderloin and press against the loin
12
Wrap with a single layer of caul fat and tie with butcher's twine at 1-inch intervals
13
Preheat the oven to 375 degrees F
14
In a large ovenproof saute pan over high heat add vegetable oil, season meat and sear in pan until all sides are nicely browned
15
Place pan in the oven and continue to cook approximately 15 minutes until the desired temperature is reached
16
Remove meat from pan and allow to rest 10 minutes before slicing (twine can be removed
17
) Deglaze the pan with lamb stock, reduce to a sauce consistency and adjust seasoning
18
Serve on warm serving plates with potatoes, spinach and thick slices of the lamb
19
Spoon sauce over the top and serve
20
In a large pot of boiling, salted water, quickly blanch the spinach and refresh in ice water
21
Allow spinach to completely cool, then, using a clean dish towel wring out all of the excess water and finely chop
22
In a large sauce pot over medium heat place the cream
23
Bring the cream to a simmer and allow to reduce by 2/3, add nutmeg and season, to taste
24
Hold warm
25
Just before serving, add the spinach and mix well
26
Slice potatoes 1/4-inch thick and using a cookie cutter, punch out disks of the potato and place in cold water (reserve the trim for another use)
27
In a large saute pan over high heat, place duck fat and then add the potatoes (which have been drained and patted dry
28
) Cook potatoes until they have a tender interior and a golden exterior
29
Season and hold warm