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1
In a large saute pan over high heat place oil, add mushrooms and sear well.
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2
Add the shallots and continue to cook until mushrooms are tender and any liquid has evaporated.
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3
Place mixture in a food processor and pulse until finely chopped.
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4
Refrigerate until completely cool.
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5
In a stainless mixing bowl place ground lamb, mushrooms, and herbs.
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6
Mix until well combined and season with salt and pepper.
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7
Divide mixture in 1/2 and place between cellophane.
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8
Shape with fingers and spread to the same length and width of the lamb loin.
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9
Roll the tenderloin in the mushroom powder (this will provide a visual break between the loin and the tenderloin in the completed dish as well as enhance the flavor.)
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10
Position each loin halfway on top of each of the ground lamb mix and place the tenderloin on top of the loin.
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11
Lift the cellophane and contour the meat around the tenderloin and press against the loin.
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12
Wrap with a single layer of caul fat and tie with butcher's twine at 1-inch intervals.
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13
Preheat the oven to 375 degrees F.
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14
In a large ovenproof saute pan over high heat add vegetable oil, season meat and sear in pan until all sides are nicely browned.
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15
Place pan in the oven and continue to cook approximately 15 minutes until the desired temperature is reached.
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16
Remove meat from pan and allow to rest 10 minutes before slicing (twine can be removed.)
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17
Deglaze the pan with lamb stock, reduce to a sauce consistency and adjust seasoning.
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18
Serve on warm serving plates with potatoes, spinach and thick slices of the lamb.
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19
Spoon sauce over the top and serve.
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20
1 pound fresh spinach, washed
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21
1 pint heavy cream
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22
1 teaspoon freshly ground nutmeg
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23
Kosher salt and fresh cracked black pepper
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24
In a large pot of boiling, salted water, quickly blanch the spinach and refresh in ice water.
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25
Allow spinach to completely cool, then, using a clean dish towel wring out all of the excess water and finely chop.
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26
In a large sauce pot over medium heat place the cream.
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27
Bring the cream to a simmer and allow to reduce by 2/3, add nutmeg and season, to taste.
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28
Hold warm.
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29
Just before serving, add the spinach and mix well.
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30
1 pound large Yukon gold potatoes
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31
4 ounces duck fat (vegetable oil can be substituted)
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32
Slice potatoes 1/4-inch thick and using a cookie cutter, punch out disks of the potato and place in cold water (reserve the trim for another use).
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33
In a large saute pan over high heat, place duck fat and then add the potatoes (which have been drained and patted dry.)
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34
Cook potatoes until they have a tender interior and a golden exterior.
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35
Season and hold warm.
