Loin Of Lamb Marinated In Merlot Garlic And Parsley With Piquillo Pepper Pesto Recipes

IRISH STOUT AND GARLIC MARINATED LAMB TENDERLOIN SKEWERS WITH HONEY DIPPING SAUCE

Steps:

• Whisk together the stout, 1/4 cup water, oil, soy sauce, fennel, sugar, thyme and garlic in a baking dish. Toss the lamb in the marinade to coat, and then cover and refrigerate at least 1 hour and up to 4 hours.
• Preheat a grill or grill pan. Sprinkle the lamb with salt and pepper, and then thread 2 or 3 pieces onto each skewer so that the meat lays flat.
• Grill the lamb until slightly charred and medium-rare, 2 minutes per side. Serve on a platter with the Honey Dipping Sauce on the side.
• Whisk together with the honey, mustards, horseradish, mint and fennel seeds. Season with salt and pepper, and then cover and refrigerate at least 30 minutes to allow the flavors to meld.

LAMB SHANKS WITH MERLOT AND GARLIC

Steps:

• Preheat the oven to 350°F (180°C).
• Trim off any excess fat from the lamb shanks.
• Sprinkle the shanks with the salt and pepper.
• Spread the flour on a plate and turn the shanks in the flour, shaking off any excess.
• In a large, heavy ovenproof pot over high heat, warm 2 tablespoons of the olive oil.
• Add the shanks (in batches, if necessary) and brown well on all sides, about 5 minutes.
• Transfer the shanks to a plate.
• Wipe out the pot.
• Add the remaining 2 tablespoons oil to the pot over medium-high heat.
• Add the onion and cook, stirring frequently, until soft, 3-4 minutes.
• Return the shanks to the pot along with the potatoes, carrots, garlic, bay leaves, thyme, wine, and stock.
• Bring to a boil, cover, and transfer to the oven.
• Bake for 1 1/2 hours. Uncover and continue to bake until the Iamb is very tender, about 30 minutes longer.
• Transfer the shanks to a platter.
• Using a slotted spoon, transfer the potatoes and carrots to the platter.
• Cover and keep warm.
• Using a large spoon, skim off any fat from the surface of the sauce remaining in the pot.
• Lift out and discard the bay leaves and the thyme.
• Place the pot over high heat and bring to a boil.
• Cook the sauce until it reduces and is lightly thickened, 3-5 minutes.
• Pour the sauce around the meat.
• Sprinkle the meat and vegetables with the parsley and mint.

LAMB WITH MERLOT-BUTTER SAUCE

Steps:

• Preheat oven to 400F degrees.
• Spread mustard on top and bottom of lamb, then sprinkle on rosemary, salt and pepper-- you will have to pat the rosemary gently to ensure it sticks.
• In a small bowl, mix together the breadcrumbs, garlic and parsley.
• Pat this mixture firmly onto lamb.
• In an oven-proof and stovetop-proof dish that will hold the lamb, heat enough olive oil over medium-high heat to lightly coat the bottom of the pan.
• Place lamb in pan and quickly sear on each side, about 4 minutes per side.
• Immediately place pan in oven and roast for about 20 minutes or until meat thermometer registers 135-degrees for medium-rare; cook longer if you wish.
• Remove lamb from pan and place on a warm plate; tent with foil and set aside.
• Place pan on stovetop, over medium-high heat.
• Pour in the Merlot and cook until reduced and slightly thickened, scraping up any browned bits-- it will take about 8 to 10 minutes.
• Add the butter to pan, whisking constantly until butter melts and melds into sauce.
• Remove foil from lamb and slice, cutting through middle of ribs.
• Arrange lamb on 2 individual plates and pour a small amount of sauce over meat; serve remaining sauce on the table.
• Serve immediately.

ROAST LAMB LOIN PERSILLADE

Steps:

• In a blender purée 2 tablespoons parsley, oil, 1 teaspoon chopped garlic, zest, and salt until parsley is finely chopped. Sauce may be make 1 day ahead and chilled, covered.
• Preheat oven to 425°F.
• Untie and unroll lamb. Season inside of lamb with salt and pepper and sprinkle with remaining parsley and minced garlic. Reroll lamb and retie with kitchen string. Season outside of lamb with salt and pepper. Put lamb on a rack in a roasting pan and roast in middle of oven 30 to 40 minutes, or until a meat thermometer registers 125°F. for medium-rare or 130°F. for medium. Transfer lamb to a cutting board and let stand 10 minutes.
• In a small saucepan heat sauce over moderate heat until hot and just before serving stir in lemon juice. Slice lamb about 1/2 inch thick.
• Divide sauce between 2 plates and top with lamb.

BISON TENDERLOIN WITH PIQUILLO PEPPER PESTO AND TAPENADE MASHED POTATOES

Steps:

• For the piquillo pepper pesto: Combine the piquillo peppers, Parmesan, pine nuts, garlic, honey and red chile flakes in a food processor and process. While processing, drizzle in enough oil to create an emulsified sauce. Season with salt and pepper. Reserve.
• For the tapenade: Combine the olives, anchovies and garlic in a food processor and process. While processing, drizzle in enough oil to create an emulsified sauce.
• For the mashed potatoes: Put the potatoes in a pot, cover with cold salted water and bring to a boil over medium-high heat. Cook until fork-tender, 5 to 7 minutes.
• In a separate saucepan heat up the milk.
• Drain the potatoes well to remove any excess water. Using a ricer, mash the potatoes into a mixing bowl while they are hot. Add the butter, mascarpone and a splash of the hot milk and fold into the potatoes until incorporated. Add just enough milk to achieve a velvety consistency. Season with salt and pepper. To keep warm until serving, place the bowl over a pot of simmering water.
• For the bison: Preheat the broiler on high.
• Place a large saute pan on high heat and add enough oil to coat the bottom of the pan. Sprinkle both sides of the bison tenderloins well with salt and pepper and place on the smoking-hot pan to sear. Once a crust has formed on the bottom, remove the meat from the pan and slice it. Return the slices to the pan. Spread the slabs of butter on top of the meat. Season with a little more salt and pepper and place under the broiler until the butter is melted.
• Put the arugula in a bowl, drizzle with extra-virgin oil and toss together. Season with salt and pepper.
• To assemble: Barely fold 2 tablespoons of the tapenade into the potatoes. Place several pieces of the bison on each plate and top with a dollop of the piquillo pepper pesto. Spoon some of the pan butter sauce over the bison and garnish with some arugula. Put a scoop of the tapenade-marbled potatoes next to the bison and garnish with minced chives.