What My Love Cooks: Lamb T-Bones

It was an epic week for Atlanta. We got two inches of snow and the city shit (shut) down. The National Guard transported stranded elementary students in Humvees and many motorists had to abandon their cars overnight all over the city after being advised by the local government that they seek shelter. Home Depot and Publix, among many other businesses in the metro area, stayed open over night and let stranded citizens have a warm place to stay for the night.

Luckily Aaron bought the lamb for our recipe this week prior to snow storm Leon. It's a wonderful dish if you like lamb. If you don't you should at least try the spaetzle and vegetables with another protein choice. Don't forget the Rosehip and Cabernet Jus! I took the photo using my phone and used VSCOcam to garnish. :) This is what my Love cooks...

- Jin [This post originally published 1/29/14 on whatmylovecooks.wordpress.com]

Pan Roasted Lamb T-Bones w. Brown Butter Spaetzle, Rosehip-Cabernet Jus

Serves 2

4 Lamb T-Bones
1 pack Maggi Spaetzle
½ lb. Organic Frozen Sliced Carrots
½ 1b. Organic Frozen Spring Peas
2 tbsp. Rosehip Jam
1 ½ cup Cabernet Wine
4 tbsp. Unsalted Butter
Coarse Salt (Sea Salt or Kosher)
Ground Black Pepper
1 tbsp. Italian Seasoning
1 tbsp. Diced Garlic
EVOO
Sherry Vinegar

Bring two pots of salted water to a boil.  For the Spaetzle you will need about 4 quarts of water.  For the veggie pot you will need about 3 quarts of water.

Start cooking the Spaetzle when the water begins to boil. It will take about 25-28 minutes to cook. 

Season the Lamb liberally with Coarse Salt, Ground Black Pepper, Italian Seasoning and Garlic.

Check the Spaetzle for desired doneness.  Drain the water; holding the Spaetzle aside.  In the same pot melt 2 tbsp butter until it just begins to brown.  Turn the heat all the way down, and return the Spaetzle back to pot with the butter.  Season lightly with salt and pepper.  Hold warm for plating.

Blanch the veggies starting with the carrots.  Check for doneness; just before they’re fully cooked add the peas to the water.  Let return to a boil, and turn heat all the way down.  Season with salt, pepper, and a splash of Sherry vinegar.  Hold warm for plating.

Heat a sauté pan on medium high heat.  Add 2 tsp. EVOO to pan, and begin to sear the Lamb.  Sear on one side for 3-4 minutes.  Flip over and reduce heat to medium.  Cook for another 3-4 minutes.  They are small so they cook quick.  Hold warm for plating.

In the same pan add 2 tbsp. Rosehip jam.  Deglaze with 1 cup Cabernet.  Reduce to a sauce consistency.  Check by dipping a spoon in the sauce; if the spoon is coated then the sauce is ready.

Plate your beautifully cooked Spaetzle. Garnish with the delicious veggies. Highlight with the savory Lamb. Finish with a healthy drizzle of the Rosehip Jus.

Bon Appetite!

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