California Farm Lamb, Potato & Shallot Roast Dinner Recipe by Hobby Horseman
Cooking Instructions 3 hours broth, 1 hour roast, 1 hour dessert 1 Make beef shank truffle broth (3 hours): bring pound of shank meat to boil in 4 cups water till foam and fat float on top, about 15 minutes. Add 4 cups cold water to solidify the foam and fat, skim foam and fat off the top. Simmer shank meat 2 1/2 more hours till broth has been reduced by half. Taste. 2 Set meat aside. Taste the broth. Add 1-2 Tbs bouillion flavoring, dissolve, taste. Turn heat off. Sieve, sprinkle truffle zest powder and dried lovage on top. Serve cup of broth per person. 3 Use two half portions of lean beef shank meat and marrow on appetizer dish, add dijon mustard, Tbs portions of pickled ginger, pickled cauliflower rosettes and Persian pickled garlic, serve as a cold appetizer. 4 Lamb shoulder steaks: thaw frozen steaks an hour rubbed with Greek yoghurt to bring back the young lamb flavor and odor. Rinse, dry, rub with flaked seasalt, granulated garlic and crushed pepper. On preheated oven tray, coat with olive oil, brown lamb steaks in oven, flip, add rosemary, add potatoes, shallots, peaches, roast 1 hour at 325F degrees. 5 Arrange lamb, peaches, potatoes and shallots on dinner plate. Save the lamb fat from the roasting pan, about half a cup. It is very healthy and tasty, keeps a hint of rosemary. We use it to pan fry potatoes with. 6 For dessert, Core bottom of pears. Leave stems on. Poach pears in red wine till soft, about an hour. Place pears on dessert plates. Thicken wine syrup with cornstarch. Serve warm with Tbs vanilla bean ice cream or Tbs whipped cream. Drizzle wine syrup over. 1 Make beef shank truffle broth (3 hours): bring pound of shank meat to boil in 4 cups water till foam and fat float on top, about 15 minutes. Add 4 cups cold water to solidify the foam and fat, skim foam and fat off the top. Simmer shank meat 2 1/2 more hours till broth has been reduced by half. Taste. 1 Make beef shank truffle broth (3 hours): bring pound of shank meat to boil in 4 cups water till foam and fat float on top, about 15 minutes. Add 4 cups cold water to solidify the foam and fat, skim foam and fat off the top. Simmer shank meat 2 1/2 more hours till broth has been reduced by half. Taste. 2 Set meat aside. Taste the broth. Add 1-2 Tbs bouillion flavoring, dissolve, taste. Turn heat off. Sieve, sprinkle truffle zest powder and dried lovage on top. Serve cup of broth per person. 2 Set meat aside. Taste the broth. Add 1-2 Tbs bouillion flavoring, dissolve, taste. Turn heat off. Sieve, sprinkle truffle zest powder and dried lovage on top. Serve cup of broth per person. 3 Use two half portions of lean beef shank meat and marrow on appetizer dish, add dijon mustard, Tbs portions of pickled ginger, pickled cauliflower rosettes and Persian pickled garlic, serve as a cold appetizer. 3 Use two half portions of lean beef shank meat and marrow on appetizer dish, add dijon mustard, Tbs portions of pickled ginger, pickled cauliflower rosettes and Persian pickled garlic, serve as a cold appetizer. 4 Lamb shoulder steaks: thaw frozen steaks an hour rubbed with Greek yoghurt to bring back the young lamb flavor and odor. Rinse, dry, rub with flaked seasalt, granulated garlic and crushed pepper. On preheated oven tray, coat with olive oil, brown lamb steaks in oven, flip, add rosemary, add potatoes, shallots, peaches, roast 1 hour at 325F degrees. 4 Lamb shoulder steaks: thaw frozen steaks an hour rubbed with Greek yoghurt to bring back the young lamb flavor and odor. Rinse, dry, rub with flaked seasalt, granulated garlic and crushed pepper. On preheated oven tray, coat with olive oil, brown lamb steaks in oven, flip, add rosemary, add potatoes, shallots, peaches, roast 1 hour at 325F degrees. 5 Arrange lamb, peaches, potatoes and shallots on dinner plate. Save the lamb fat from the roasting pan, about half a cup. It is very healthy and tasty, keeps a hint of rosemary. We use it to pan fry potatoes with. 5 Arrange lamb, peaches, potatoes and shallots on dinner plate. Save the lamb fat from the roasting pan, about half a cup. It is very healthy and tasty, keeps a hint of rosemary. We use it to pan fry potatoes with. 6 For dessert, Core bottom of pears. Leave stems on. Poach pears in red wine till soft, about an hour. Place pears on dessert plates. Thicken wine syrup with cornstarch. Serve warm with Tbs vanilla bean ice cream or Tbs whipped cream. Drizzle wine syrup over. 6 For dessert, Core bottom of pears. Leave stems on. Poach pears in red wine till soft, about an hour. Place pears on dessert plates. Thicken wine syrup with cornstarch. Serve warm with Tbs vanilla bean ice cream or Tbs whipped cream. Drizzle wine syrup over. 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