Rosemary Demi Glace Recipes

LAMB FOR LOVERS

Steps:

• To Make Demi-Glace: Heat 2 tablespoons olive oil in a medium skillet over medium heat, and add trimmings from lamb. Season with salt and pepper. Brown the fat, reduce heat, and add 4 cloves minced garlic, onion, carrots, celery leaves, port, red wine, and chicken broth. Transfer the mixture to a slow cooker, and simmer on Low 8 hours, or overnight.
• Strain the slow cooker mixture into a saucepan over medium-low heat. Mix in the spearmint, rosemary, and mint jelly, and simmer, adding more port, wine, or broth as needed, until mixture leaves a syrup-like coating on the back of a spoon. Strain once more, and keep warm while lamb roasts.
• To Roast Lamb: Place a cast iron or oven-proof skillet in the oven, and preheat to 450 degrees F (230 degrees C). Rub lamb with 2 tablespoons olive oil, salt, pepper, and garlic. Coat with panko bread crumbs.
• Carefully remove the heated skillet from the oven, warm 2 tablespoons olive oil in the skillet, and sear lamb on both sides. Return the skillet with the lamb to the preheated oven, and continue cooking 5 to 10 minutes, to an internal temperature of 145 degrees F (63 degrees C).
• Pour a small amount of the demi-glace on platter and arrange lamb criss-crossed. Drizzle with more demi-glace, and garnish with fresh mint to serve.

GLAZED ROSEMARY PORK

Steps:

• Whisk together first 7 ingredients. Cut tenderloins crosswise into 1-in. slices; pound each with a meat mallet to 1/2-in. thickness., In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. In batches, cook pork until a thermometer reads 145°, 3-4 minutes per side. Remove from pan., In same skillet, heat remaining oil over medium heat; saute garlic until tender, about 1 minute. Stir in broth mixture; bring to a boil, stirring to loosen browned bits from pan. Add pork, turning to coat; heat through.

ROSEMARY DEMI-GLACE

Steps:

• In a heavy bottomed saucepan, over medium-high heat, add the grapeseed oil. When the oil is hot add the onion and saute until translucent, 3 to 4 minutes, stirring throughout. Deglaze the pan with wine. Once the pan has been deglazed add the stock, tomatoes, rosemary, and parsley.
• Reduce the sauce until it is reduced by 40 percent, about 15 to 20 minutes. Once the sauce has reduced, remove from heat and pour through a chinois or cheesecloth into a bowl. Return the sauce to the pan and stir in butter to finish the sauce. Sauce can be held warm until serving or stored in a covered container in the refrigerator.