by Matt Gruber
Lamb. Now, I'm not talking about The Treaty of Versailles, I'm talking about the delicious Ovis aries, or as we humble meatmongers refer to it: lamb. Mutton was a staple in the early 1900's but declined after WW2. Some time around 2010 the younger version (lamb as we know it today) began to gain popularity.
I was by no means raised on this variety of meat and never looked beyond the widely-consumed gyro meat. While that is a whole different scrumptious beast in and of itself (I have an adventurous at home recipe that the world isn't ready for yet... at least in writing) our cuts of lamb are the sleeper hit of the meat case. Compared to beef or pork, lamb has an earthy, rich, and sometimes gamey flavor, however all this is balanced with a slight sweetness. From a simple gremolata on a sirloin roast to a mustard and pistachio-crusted rack of lamb, we love to experiment with all kinds of preparations. In the spirit of Easter and spring, I created a wonderful blackberry pan sauce for some lamb t-bones. Paired with some roasted carrots, radishes, and mashed potatoes, I think this dish is perfect for any date night or holiday meal.
Ingredients:
2 Lamb T-bones per person
1 splash heavy cream
1 spoonful sour cream
1 sprig Fresh rosemary
1 tbsp ground thyme
2 tbsp dried oregano
15 blackberries cut in half (I used quite a bit due to my love of blackberries)
1 knob of butter
1/4 cup full body red wine, I used Leese-Fitch
1 cup chicken stock
2 russet potatoes
1 bag rainbow carrots
Directions:
Season t-bones liberally with salt and pepper up to 48 hours in advance.
Preheat oven to 450 degrees.
Soak potatoes in cold water for up to 4 hours to remove starch. Once soaked, cut into 2" cubes.
Toss carrots and radishes in olive oil, seasoning with thyme and oregano, plus salt and pepper. Lay on a sheet tray and roast for 25-30 minutes until browned.
Boil potatoes in salted water until soft, 15-20 minutes, then mash with sour and heavy cream. Season to taste.
When carrots are 10 minutes out from being done, preheat your favorite cast iron or heavy-bottomed skillet on medium, sear t-bones for 3.5 - 4 minutes per side for medium rare.
Remove t-bones from the pan, setting them aside to rest. Add a knob of butter, wine, stock, blackberries, and rosemary sprig. Reduce until a spoon dragged across the pan leaves a streak in the liquid that stays a moment before vanishing.
Plate lamb and veggies, drizzling with pan sauce. Enjoy!