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CEDAR ROASTED LAMB PORTERHOUSE WITH WILD MUSHROOM RAGOUT

INGREDIENTS

• 2 3"x5" untreated cedar planks (approximately 1/8 " thick) soaked in water for 20 minutes, remove and brush generously with olive oil.

• 4 10-12 oz. Lamb porterhouse steaks (approximately 2" Thick)
• 2 Tbsp. olive oil

• 4 Tbsp. Shallots (minced)
• 1 Tbsp. Garlic (minced)
• 1/4 lb. wild mushrooms (combination of any of the following; Portabello, shitake, wood ear, oyster, cremini, morrels)
• 1 cup Cabernet sauvignon
• 3/4 cup demi- glace
• 1 tsp. fresh rosemary
• 1 tsp. fresh parsley
 

DIRECTIONS

Pre- heat grill and place prepared planks directly on grill.

Season lamb steaks with salt and pepper and sear on all sides in a sauté pan with olive oil.

Remove from pan and place directly on top of the cedar planks. The hot planks should begin to smoke at this point. (two steaks per plank).

Cover grill and hot smoke for 7-9 minutes on each side.
In the same pan used to sear the steaks, sauté; shallots, garlic, and mushrooms for approximately 1 minute.

Add wine and reduce liquid by 1/2, add demi-glace and reduce to desired consistency, stir in fresh herbs and spoon over finished lamb steaks.

Serve with horseradish whipped potatoes and candied baby carrots.
 

Courtesy of the Florida Department of Agriculture and Consumer Services
 

 

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