Sear on high heat about 3-4 minutes each side and rest for 10 minutes for medium rare.
You can use a meat thermometer 120-130 internal temp
When ready to serve pop the lamb into a hot oven for a few minutes and slice against the grain
2 lbs parsnips, peeled and large dice
6 oz unsalted butter
salt and pepper to taste
Bring the diced parsnips to a boil in lightly salted water.
Once the parsnips are fully fork tender strain them thoroughly.
Place the cooked hot parsnips in a blender; blend on high. Add butter and season.
Glazed Baby Carrots
1 1/2 lbs mixed baby carrots, washed, peeled, sliced in half
1/2 cup honey
1 cup fresh OJ
4 sprigs thyme
Lightly saute or partially boil the carrots until they are about half cooked.
While this is happening, in a large saute pan cook the honey, OJ, and thyme. Cook it down by half.
Add the carrots to the pan and allow the carrots to become tender and the liquid to become a glaze.
If the carrots are still crunchy in texture but you notice the glaze starting to form you can add a couple tablespoons of water to prevent burning
Fresh Mint Demi Glace
2 cups veal demi glace
1/2 cup port wine
2 cups red wine
10 sprigs thyme
1/4 mint roughly chopped
1 lemon zested and juiced
12 cloves garlic, crushed,
4 shallots roughly chopped
2 tablespoons oil
In a medium sauce pan, lightly saute the the garlic, shallot and thyme in oil over medium heat.
Once the vegetables are softened add the port and red wine reduce by 3/4 and strain, reserving only the liquid.
In a clean sauce pan add the veal demi glace and wine reduction.
Reduce by 1/2 and finish adding the mint, lemon juice and zest
Local micro marigolds, and micro orchids