| Ingredients for BBQ Sauce |
1/4 cup Vegetable Oil
6 oz Lamb Trimmings
1 Carrot, diced
1 Rib Celery, diced
1/2 Onion, diced
1/4 Chipotle Peppers Packed in Adobo
1/2 White Wine
1/4 cup Rice Wine Vinegar
1/4 Molasses
2 tbsp Sugar
1/2 Tomato Puree
1 cup Chicken Stock
1 cup Veal Stock
2 tbsp Butter
|
| Method for Lamb Marinade |
| Trim lamb of all fat, reserving meat scraps for sauce.
Cut lamb into 6 to 8-oz pieces and set aside. Place next
5 ingredients in food processor and pulse into paste.
With blade running slowly, add oil until mixture is
emulsified. Lightly coat meat with marinade.
Refrigerate overnight. |
| Method for BBQ Sauce |
• Heat vegetable oil over high heat in large
saucepan. Add lamb trimmings and brown. Add
vegetables and cook until golden brown and
lightly caramelized. Stir in chi-potle, wine, vinegar,
molasses, sugar, and tomato paste. Reduce until
mixture becomes a syrup consistency. Add chicken
and veal stock. Reduce by 2/3, skimming frequently.
Strain liquid through fine strainer.
• Sauce can be made to this point 1 to 2 days in
advance and refrigerated. This will allow any
remaining fat to solidify so that it can be easily
removed. Reheat sauce over low heat. Whisk in
butter to enrich sauce. Reserve warm. |
| Ingredients for Pan Roasted Sweet Potatoes |
4 Large Sweet Potatoes
8 Water
2-4 tbsp Butter
|
| Method for Pan Roasted Sweet Potatoes |
| Preheat oven to 350 degrees. Place unpeeled whole
sweet potatoes in 1" water in roasting pan and
cover with foil. Bake 1 hour until potatoes can be
pierced with fork but are still firm. Cool to room
temperature. Slice crosswise into 3/4" thick circles.
Sauté potatoes in butter or oil, approximately 2 to 3
minutes per side until golden brown. |
| Ingredients for Honey Roasted Pecans |
1 cup Pecan Halves
2 tbsp Honey
1 tbsp Vegetable Oil
pinch Salt
pinch Pepper
pinch Nutmeg
dash Tabasco
|
| Method for Honey Roasted Pecans |
| Preheat over to 350 degrees. Mix all ingredients
in small bowl. Spread on baking sheet. Bake
10 minutes. Cool to room temperature. |
| To Plate |
• Preheat oven to 425 degrees. Coat bottom of
large skillet with vegetable oil and heat over
medium-high heat. Sear lamb until brown on
both sides, about 3 to 4 minutes. Transfer to
roasting pan, and finish in oven, approximately 8
to 10 minutes for medium rare. Allow lamb to
rest 10 minutes before slicing.
• Slice lamb and arrange on plate with sweet
potatoes. Spoon sauce over lamb and garnish
with honey roasted pecans. |
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