Friday, May 15, 2009

Lamb Slider with White Truffle au jus and Herb Salad

Recently we worked with Dutcher Crossing Winery for Passport Weekend. They had such a great response to the Leg of Lamb Slider that the Sonoma County Tourism Bureau asked for the recipe to publish paired with a Dutcher wine. Enjoy:

Lamb Slider with White Truffle au jus and Herb Salad
5 lbs Leg of Lamb (boneless tied)
2 T Rosemary (chopped)
2 T Garlic (chopped)
4 T Olive Oil
1 T Salt
1 t Ground Pepper

Rub leg of lamb with oil then dry ingredients
Roast 350º for 1½ to 2 hours till 130º (medium rare)
Save pan drippings
Allow to cool Fully
Remove ties and brush off excess seasoning
Trim off excess fat
Slice very thinly (a meat slicer is your best bet)
Wrap tightly
Set aside (this can be done 24-36 hours in advance)

Au Jus
Pan dripping from lamb preparation
4 C lamb stock (or sub beef stock)
1 t Rosemary (chopped)
1 T Vegetable Oil
1 T Flour1 T White Truffle Oil

Combine lamb dripping with lamb stock
Simmer till reduced by half
Check seasonings
Add rosemary
Blend vegetable oil with flour
Whisk all into simmering broth (will thicken slightly)
Add white truffle oil

Herb Salad
¼ c Baby Arugula
1T Chives (chopped)
2 T Italian Parsley (chopped)
1 T Fresh Dill (chopped)

Combine herbs

Final Assembly
1 French Baguette

Cut baguette into 10 pieces, then split
When ready to serve:Warm au jus, dip sliced lamb in au jus, place on baguette, then top with herb salad

Try pairing it with Dutcher Crossing's 2006 Proprietor's Reserve Cabernet Sauvignon

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