Lamb Saddle:
- 4 portions lamb saddle or lamb loin (6-oz each)
- Baby carrots, baby zucchini, brussel sprouts
- Mixed wild mushrooms
- 4 tbsp extra virgin olive oil
- Salt and fresh ground black pepper
- Bell Pepper Sauce
Bell Pepper Sauce:
- 3 red bell peppers
- 3 tbsp extra virgin olive oil
- Salt and pepper
Lamb Jus:
- 2 lbs lamb bones
- 1 yellow onion
- 2 carrots
- 2 leeks (white part only)
- 1 head of garlic
- ½ bunch fresh thyme
- 2 Roma tomatoes, roughly chopped
- 1¼ cup red wine
For the Lamb: With the lamb to room temperature, season both sides liberally with salt and pepper. Pre-heat pan with 3 tbsp olive oil and sear lamb loin evenly on each side for approximately 3 minutes until golden brown. Place the lamb in the oven for 10 minutes at 350° to finish cooking. Remove the lamb from the oven and let rest for 20 minutes, turning every 5 minutes.
For the Vegetables: Bring a large pot of water to a boil and season with salt to taste. Blanche the vegetables until cooked al dente. Drain vegetables and submerge into an ice bath to stop the cooking process. Remove from the water and dry. Roast the vegetables in preheated sauté pan with 2 tbsp olive oil until they reach a caramelized golden color. Remove from pan and place on paper towel.
For the Mushrooms: Sauté mushrooms over high heat with 2 tbsp olive oil until golden brown. Remove from pan and place on paper towel.
For the Bell Pepper Sauce: Place bell peppers on a sheet pan and roast at 350° until the skin is brown and detached from the pulp. Remove from the oven and place in a sealed container for 40 minutes. Once cooled, peel and de-seed the peppers and place into a blender or food processor. With the motor running, drizzle in olive oil and salt and pepper to taste until completely combined.
For the Lamb Jus: Preheat the oven to 350° and brown the lamb bones until golden in color. Roast onion, carrots, leeks, garlic, thyme and tomatoes in olive oil in a large sauce pot over medium-high heat. Add lamb bones and red wine and cook down until the alcohol has evaporated. Add cold water until the vegetables and bones are completely covered and bring to a boil. Simmer for 2½ hours uncovered, removing any fat from the surface using a ladle. Strain the sauce and reduce to desired consistency.
Recipe Courtesy of Andrea Ristorante.
