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1
Remove all fat from the lamb top rounds and discard.
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2
Combine rosemary, thyme, garlic, and 1/8 cup canola oil.
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3
Marinate lamb in herb-garlic mixture, covered and refrigerated, overnight.
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4
For the Lamb Fennel Essence: Trim lamb scraps and dice into 1/8-inch cubes.
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5
Heat canola oil until just smoking.
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6
Pan fry lamb in batches.
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7
Cook until lamb is evenly caramelized dark brown, but not burnt.
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8
Strain off fat and de-glaze pan with vinegar and scrape fond from bottom of pan.
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9
Add thyme, fennel seeds, and red wine to pot.
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10
Reduce.
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11
Add demi-glace and simmer very slowly for 2 to 3 hours.
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12
Add water to bring sauce up to original volume as needed.
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13
Reduce by half and season with salt.
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14
Strain through fine chinois.
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15
Adjust seasoning.
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16
To finish, bring one cup of sauce to boil.
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17
Whip in two tablespoons of cold butter and check seasonings.
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18
For The Lamb: Preheat oven to 450 degrees F.
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19
Remove lamb from marinade.
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20
Season well with salt.
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21
Sear the lamb over high heat with one tablespoon oil in ovenproof pan.
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22
Sear to a dark brown, then turn lamb over, and transfer to the oven for 7 to 10 minutes, for medium rare.
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23
Remove from oven, cover with foil, and allow to rest for 5 minutes before slicing.
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24
Place potatoes and salt in a large pot.
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25
Add cold water and cover.
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26
Bring to a boil.
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27
Reduce to a simmer and cook until completely tender, about 30 minutes.
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28
Drain well in a colander.
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29
Combine 4 tablespoons butter and cream in a saucepan over low heat and heat until butter is melted.
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30
Peel onions and slice thin as possible.
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31
To very hot skillet, add 2 tablespoons butter, then onions, and salt.
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32
Stir and continue to cook over high heat until they color.
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33
Then reduce heat and caramelize to a chestnut brown color.
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34
Mash the cooked potatoes into the pot they were cooked in.
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35
Keep potatoes warm over a very low flame, stirring in the cream and butter and onion mixture.
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36
Taste and adjust the seasonings.
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37
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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38
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
