Roasted Lamb Loin
Sautéed Trumpet Royale Mushrooms, Glazed Thumbelina Carrots, Braised Artichokes
Fig Scented Lamb Gastrique

Lamb Loin
8oz Lamb Loin (all fat and silver skin removed)
1 tbs olive oil
sprig thyme
1 oz butter
s/p
Season the Lamb Loin with salt and Pepper. Add olive oil to a warmed saute pan and heat for a few second to allow the oil to come up to temp. Add the Lamb to the pan and sear on each side for approximately 30 – 45 seconds per side. When you flip the lamb onto it’s second side to sear add the thyme sprig to the pan and the butter cubes. Allow the butter to melt and begin basting the lamb loin with the brown butter on top of the loin. Turn down the heat by half and finish searing the lamb; when done remove from the pan. Place the lamb on to a cooking tray and roast in a 350-degree oven until desired temp is reached then remove from the oven and rest for 6 minutes.

Trumpet royale Mushrooms
4 large mushrooms cut in half
2 tbs olive oil
1 spring of dill and chopped thyme
2 oz veg stock
1 tbsp cold butter
2 tbsp fine dice chives
Skoar the inside of each mushroom to create a XX pattern.
Add olive oil to a warmed saute pan and bring up to temp then sear the mushrooms xx pattern down first. Sear until the mushrooms achieve a golden caramelisation and flip over. Add thyme into the saute pan and season the mushrooms with s/p. Deglaze with vegetable stock and reduce to a au sec. Finish the mushrooms with fine dice chives and a pat of butter to glaze.

Glazed Baby Carrots
4 thumbelina carrots peeled with tops cut into quarters
3 oz sugar
1 vanilla bean
9 oz water
Add the sugar, water and vanilla bean into a saucepot and bring to a boil to dissolve the sugar. Turn down the glaze mixture and bring to a simmer. Add the baby carrots and simmer until al dente then remove from heat. Place the carrots and it cooking liquid into a water bath to cool so as to not over cook the carrots and hold for service.

Poached Baby Artichokes
5 Baby Artichokes
1 large dice onion
1 large dice carrot
2 cloves of garlic
Sprig of thyme
1-celery ribs rough chop
1 tbs coriander seeds
2 tbs evoo
½ cup white wine

Eliminate the outer leaves of the artichoke by bending them and snapping them off, until you reach leaves that are half yellow (toward the base) and half green (toward the tip). Greener, tougher leaves are not edible. Cut off the end of the stem, leaving it about 1 inch. Cut off the tip of the central cone, to eliminate the tougher green end of the leaves and obtain a flat surface. Small “baby” artichokes should be fully edible. Unfortunately, especially when bigger artichokes are used tough inedible “chokes” are present. If necessary, scoop away the inside chokes with the tip of a knife or a small spoon, until you reach the tender part of the artichoke. Clean the outside of the stem, peeling it with a sharp knife. Uniformly pare the base of the leaves. After cleaning each artichoke, rub the outside of the artichoke with half-lemon and then place the artichoke in a bowl filled with lemon water. Placing the artichoke in lemon water will prevent it from discoloring. To cook add cleaned artichokes, the remaining ingredients and the lemon water the artichokes are resting in. Lightly salt the water. Bring to a simmer and cook until artichokes are tender. Allow to cool in the cooking liquid then remove from liquid discarding the vegetables. Hold in the strained cooking liquid until read to serve.

Lamb Gastrique
4 oz fig vinegar
2 oz sugar
Sprig of thyme
2 cups lamb glace
1 tbsp cold butter
Add the vinegar to as saucepot with the sugar and thyme. Bring to a low simmer and reduce by ¾ ‘s. Add the Lamb Glace and reduce by half adjust seasoning with salt and pepper. Whisk in 1 tbsp butter before serving.