Low Country cast iron seared Colorado Spring Lamb with salt and pepper crust. Roasted wild mushroom pan gravy.
Spring lamb is an Easter and a Passover dinner-table tradition. Yet this is also the trickiest time of the year to buy it because supply is limited—the bulk of the new season isn’t available till May or June—and what is in stores will have been fed mainly grain, rather than grass, which makes for fattier meat. Most of what you will see is four-to-six-month-old Colorado lamb, and even that isn’t plentiful, so stores fall back on tougher, gamier ten-to-eleven-month-old lamb to make up the numbers. How do you tell the difference? Look for a smaller leg, which means the lamb is younger. Or seek out lamb from Australia or local small boutique farmers: They’re grass-fed, generally less mature, and more tender.
1/2 pound wild mushrooms
1.4 pound rack of lamb
1 fist of garlic, peeled and chopped
1/4 cup rosemary, leaves removed from stems
1-4 tablespoons of olive oil
Kosher Salt and fresh cracked black pepper
Preheat oven to bake at 400.
Roasted wild mushrooms, season wild mushroom with salt and pepper and a drizzle of olive oil. Cook till desired tenderness
Rinse rack of lamb under cool water.
Cut rack of lamb into individual chops.
Pat dry on either side with a paper towel.
Heat cast iron over medium high heat, adding 1 tablespoon of olive oil to the pan.
Sprinkle both sides of the chops with salt and pepper.
Sear chops 2 minutes a side till desired temperature.
1/4 cup melted salted butter 1/4 cup all-purpose flour 2 cups vegetable broth 1/2 teaspoon kosher salt 1/4 teaspoon black pepper
How to Make It
Whisk together 1/4 cup melted salted butter and 1/4 cup all-purpose flour in a large skillet. Cook over medium, whisking constantly, until bubbly, about 2 minutes. Gradually whisk in 2 cups vegetable broth, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook, whisking often, just until mixture comes to a boil and is smooth and thick, 2 to 5 minutes. (If mixture is too thick, stir in up to 1/2 cup more broth, 1/4 cup at a time, until desired consistency is reached.) Add wild mushrooms to finish.