Market Feast Roasted Lamb Loin with Cherry Balsamic Sauce, Glazed Baby White Turnips and Asparagus with King Oyster Mushrooms

I have been anxiously awaiting my first bite of the lamb loin roast I had purchased from Sea Breeze Farms.    Let me tell you, it did not disappoint.  It had the perfect balance of lamb flavor without being too gamey.  In my mom's kitchen growing up, I remember her stewing lamb for my dad.  The smell of it was too much for me, as a child, to take.  However, the lamb of my adulthood has proven to be bred to a state of, well, un-lambness.   Lamb should taste different from beef, which in many instances these days, is not the case.  If you want beef, stick with beef.  If you want lamb, that has its own distinct sweet flavor, not overpowering, but stands up for itself, search out lamb like that of Sea Breeze Farms.  

Roasted Lamb Loin with Cherry Balsamic Sauce
1.75 lb Lamb Loin Roast
1 Cup pitted cherries - I used frozen organic
1/2 Tbsp Sugar
1 Shallot, minced
1/4 Cup Red Wine
1/2 Cup Beef Stock
2 Tbsp Balsamic Vinegar
2 Tbsp Butter
Salt and Pepper

This morning, I took my roast out of the paper wrap and placed it back, uncovered, in the refrigerator to let it dry out a bit.  Take the lamb out of the refrigerator about 45 minutes before cooking.  When ready to cook, sprinkle generously with salt and freshly ground black pepper.  Heat oven to 425f.   Macerate the cherries by combining with the sugar in a small bowl.  Sear the roast over medium high heat in a heavy cast iron skillet with 1 tbsp oil until brown on all sides.  Remove and place on a roasting pan in the oven for about 20-25 minutes depending on what temperature you like your lamb.  Mine is medium rare.  While the lamb is roasting, prepare the sauce.  In the same skillet, saute the shallots over medium low heat until softened and slightly browned, not burnt.  Add wine and beef stock to deglaze the pan.  Puree the stock and shallots in a blender and return to same skillet.  Add the cherries and balsamic and bring to a boil.  Stir in the butter until melted and remove from heat.
After the roast is finished, let rest for 7-10 minutes before carving.  The lamb was tender, the sauce sweet and tangy.
Glazed Baby Turnips
1 Small Bunch Baby White Turnips
1/2 Tbsp Sugar
1 Tbsp Butter
1/4 Cup Water

Wash and trim the turnips.  Peel them if you'd like.  I left mine as is, they were so beautiful.  Almost too pristine to eat.  In a medium pan, melt the butter and add the turnips and saute a bit.  Then add the sugar and water and bring to a boil, just slightly higher than a simmer.  Cover for 5 minutes, then uncover and allow the water to evaporate away and then slowly brown / glaze the turnips.  Sprinkle with salt and pepper to taste.  Sweet, tender, little bites of candy from Full Circle Farms.

Asparagus with King Oyster Mushrooms
3 Tbsp Olive Oil
3 Tsp Lemon Juice
1/2 Tbsp Dijon Mustard
1 Tbsp Drained Capers, chopped
1 Tsp minced fresh tarragon
Freshly ground black pepper

Whisk all ingredients together to make a dressing.  Clean and trim the asparagus and mushrooms.  Slice the mushrooms into 1/8" slices.  Saute the mushrooms in a little olive oil and salt.  Let cool to room temp.  Using a vegetable peeler, shave the asparagus into long thin strips.  Toss the asparagus and mushrooms together with the dressing to taste.  Shave a few pieces of parmesan on top.  The 'peak of the season' asparagus from Alvarez Farms, was tender, crisp, and a refreshing compliment to the lamb.  The king oyster mushrooms were meaty yet delicate.  This is a keeper salad.


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