What’s Cooking: Easter Lamb with Parsnip Puree

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

Parsnip Puree

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