Bertolli

Charlotte Lamb Recipe List

Ember Grille

601 South College Street, Charlotte, NC 28202
704-335-2064

LAMB LOIN WITH LICORICE, BLACK PEPPER SAUCE AND TARO ROOT

6 Servings

Ingredients

5 each Shallots
1 bottle White Wine
3 each Licorice Sticks
1 quart Veal Stock
1 quart Chicken Stock
1 quart Heavy Cream
2 T Dijon Mustard
1 T Roasted Black Pepper

Ingredients for Tara Root

2 lbs Taro Root, peeled
2 c Heavy Cream
2 c Water
2 T Salt
2 each Bay Leaves

Method

  • Reduce wine, shallots and licorice by 3/4.
  • Add chicken and veal stock and reduce by half.
  • Add cream and reduce until sauce is a nice silky consistency.
  • Strain sauce through a chinois.
  • Season with Dijon mustard, black pepper and salt.

    Method

  • Cut taro root into 2 inch dice.
  • Combine all ingredients and bring to a simmer.
  • When taro is soft, gentle mash until it is the consistency of lumpy potatoes.

    Method for the Final Dish

  • Skewer 3 12 ounce lamb loins with licorice sticks and marinate them in oil and herbs for 2 hours.
  • Sear lamb in a pan until desired temperature.
  • Divide taro among six plates.
  • Slice lamb and arrange on taro root skewered side up.
  • Drizzle with sauce.

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