Stemple Creek Ranch Lamb
Ingredients:
For the lamb
- 6 cloves garlic, peeled and mashed finely
- 2 sprigs fresh thyme
- 16 branches rosemary leaves; reserve branches
- 1 cup extra-virgin olive oil
- 4 lbs. lamb sirloin cut into
- 2-ounce cubes
Kosher salt and fresh ground pepper
For the salsa verde
- 3 cloves garlic, peeled
- 2 medium whole anchovies, rinsed under warm water
- 2 tablespoons capers, drained
- 2 teaspoons, fresh marjoram leaves
- 1/2 cup fresh mint leaves
- 1 cup Italian parsley leaves
- 1 1/2 cup extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- Fresh ground pepper
For the polenta
- 6 cups vegetable stock
- 1 1/2 cups stone-ground polenta
- 3 tablespoons butter
- 1 1/2 teaspoons kosher salt
- Fresh ground pepper
- 4 ounces of feta, drained and crumbled
- 2 ears of fresh corn, kernels removed and milk* reserved
- 1/2 cup dry apricots, chopped coarsely
For the butternut squash
- 4 lbs. butternut squash*, peeled, seeded* and cut in 1-inch cubes
- 2 medium red onions, peeled and diced
- 1/4 cup extra-virgin olive oil
- 2 bunches sage, finely chopped
Kosher salt and fresh ground pepper
Getting it done:
For the lamb
- Combine all garlic, thyme, rosemary and oil in a stainless steel bowl. Season lamb with salt and pepper and add to oil mixture. Cover and refrigerate overnight, turning once. Soak rosemary branches in water and refrigerate. The next day, preheat grill or, if using charcoal, wait until coals are white. Use a metal skewer to poke a hole in each piece of lamb, then insert the rosemary branch. Skewer all lamb. Season with salt and pepper and allow to drain over cooling rack. Reserve drained marinade for basting while grilling. Place skewers on grill and cook to desired doneness. (3 - 5 minutes on each side for rare.) Keep warm until serving.
For the salsa verde
- Pound garlic and anchovy to a paste in a mortar and transfer to a small bowl. Pound capers to a paste in the mortar and add to the small bowl. Pound marjoram, mint and parsley until almost a paste and add to the small bowl. Add oil to the bowl in a slow stream, beating with a fork until all is incorporated. Add lemon juice and pepper to taste. Set aside.
For the polenta
- Heat stock in a thick-bottom saucepan to a rolling boil. Reduce heat to low and slowly pour polenta into stock while whipping until all is incorporated. Add the dry apricots. Cover the pot and cook, stirring the polenta with a wooden spatula* every 5 minutes until smooth. Scrape bottom and sides of pot. Cook until polenta is soft and smooth, about 25 - 30 minutes. Add the butter and season with salt and pepper to taste. Stir in corn kernels and corn milk until smooth. Remove from heat and keep warm.
For the butternut squash
- Preheat oven to 425 degrees. Place squash, and onions in a large bowl and toss with oil. Add salt, pepper and sage until evenly coated. Spread out evenly on a sheet pan. Place in oven and roast, stirring every 10 - 15 minutes until they are tender and evenly browned, about 30 - 40 minutes. Remove from oven and serve immediately.
To serve
- Spoon salsa verde onto 8 dinner plates. Spoon polenta onto plates and top with feta cheese. Place lamb skewers on salsa, add butternut squash and serve immediately.
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Epicurean Group - 111 Main Street, Suite 3, Los Altos, CA 94022 - 415.895.2800
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