linda@morganvalleylamb.com
Office: 435-864-4997
Cell: 435-864-7298
Jamie & Linda Gillmor
P.O. Box 517
Delta, UT 84624
Morgan Valley Leg of Lamb
Note: Prepare Leg of Lamb 8-24 hours before cooking.
1 Morgan Valley Leg of Lamb
½ cup dijon mustard
6 garlic cloves, chopped
3 sprigs rosemary, picked and chopped
4 sprigs thyme, picked and chopped
salt & pepper
Combine mustard, garlic and herbs. Rub them liberally over the lamb. Season with salt and pepper.
Bake leg of lamb (uncovered) at 300 degrees for 1 ½ hours or until thermometer temperature reaches 130-135 (medium rare). Let roast rest at least 15 minutes before carving. Serve by laying slices of lamb on a bed of Shitake-Asparagus Relish and Home Fries. Garnish with Whole Grain Mustard Sauce drizzled across the plate. Serves 8-12 people.
Shitake-Asparagus Relish
Note: Mushroom mix can be made a day ahead and held over. Reheat in saucepan before serving.
Heat: ½ tsp. Sesame oil
1 Tb. Canola oil
Add: 1 ½ cups sliced shallots
Cook until shallots start to camelize.
Add: 2 ½ cups shitake mushrooms, sliced
Cook for 5-8 minutes
Add: 1 Tbs. Sugar
1/4 cup soy sauce
1 oz. Rice wine vinegar
Reduce until sauce forms and is absorbed by mushrooms.
Add: 12-15 asparagus spears, par cooked
& cut in 1/2" pieces
Pepper, to taste (add just prior to serving to maintain colors)
Home Fries
Sauté in butter on medium heat until browned:
2-3 # Fingerling Potatoes, par cooked and quartered
lengthwise.
Salt and pepper to taste.
Whole Grain Mustard Sauce
Reduce by
¾:
3 cups red wine
Add and reduce by 2/3: 6
c. veal stock or lbeef broth
Add:
1 tbs. Honey
¼ cup whole grain mustard
Recipes shared by
Chef Robert Barker
Bambara Restaurant
202 South Main Street
Salt Lake City, Utah
801-363-5454
Bambara's web page