Roast Lamb With Shallot Confit Recipes

Steps:

• Heat the butter and oil in a large saucepan over a medium-high heat and fry the shallots, carrot and celery for 7-10 mins, or until deep golden brown. Tip in the flour and cook, stirring, for 1 min. Pour in the wine and stir to combine everything, then simmer on a low heat for a few minutes, or until the wine has reduced by half. Add the rosemary and bay leaf, then gradually stir in the lamb stock. Simmer for 30 mins, uncovered.
• Strain the gravy through a fine sieve into a clean saucepan. Stir in the Worcestershire sauce and simmer on a low heat until thick and glossy, about 15-20 mins. Will keep frozen for three months.

Steps:

• In a large skillet set over medium heat, saute the shallots in 3 tablespoons of the olive oil for 10 minutes, stirring often. (Do not let them brown.) Add the vinegar and cook until the liquid has evaporated. Add the stock, adjust the heat and simmer until the mixture is thickened and reduced by three-quarters, about 2 hours. Season with salt and pepper.
• Preheat the oven to 425 degrees. Season the lamb on both sides with salt and pepper. In 2 large skillets on high heat, saute the lamb in olive oil until it is lightly browned on both sides. Transfer to a baking pan and roast in the oven for 10 to 15 minutes for medium. Remove the pan from the oven, cover and allow to rest for 5 minutes. Reheat the shallot confit if necessary and whisk in 1 tablespoon of olive oil. Slice the lamb and set the slices on a bed of confit.

Steps:

• To make lamb:
• Preheat oven to 450°F. Mix 2 tablespoons butter, 1 tablespoon mustard and 1 1/2 teaspoons rosemary in bowl. Season generously with salt and pepper. Place lamb in roasting pan. Rub all over with butter mixture. Roast 15 minutes. Reduce oven temperature to 350°F. and continue roasting until thermometer inserted into lamb registers 140°F. for medium-rare, about 40 minutes. Transfer lamb to platter; let stand 15 minutes.
• Pour off fat from roasting pan and set pan aside. Melt 1 tablespoon butter in heavy large skillet over low heat. Add shallots and 1/2 teaspoon rosemary; sauté until shallots are tender, about 5 minutes. Add wine to roasting pan and bring to boil over high heat, scraping up any browned bits. Add wine to skillet. Add stock; boil until slightly thickened, about 6 minutes. Mix in 1/2 teaspoon mustard and mint. Season with salt and pepper.
• Spoon vegetables in center of and around roast. Serve, cutting lamb into chops and spooning sauce over.
• To make spring vegetables:
• Place potatoes in vegetable steamer and steam 10 minutes. Add carrots and onions and steam until vegetables are almost tender, about 10 minutes longer. Add asparagus and steam until crisp-tender, about 5 minutes more.
• Melt butter in heavy large skillet over medium heat. Add mint and vegetables. Season with salt and pepper and stir until vegetables are coated with butter.