Lamb Lollipop with Lavender Demi Sauce Recipe

In the culinary world, lamb and spring are synonymous.  Jesus Boites, Executive Chef at El Gaucho Tacoma, created this fun and delicious recipe that can either be served as an appetizer or an entree.  You can find it on all El Gaucho and AQUA’s spring menus as a starter dish. Bon appetit!

Serves 4

Lamb Lollipop:
8 single bone lamb loin chops (2 per serving)
¾ cup Lavender Demi Sauce
Fresh chives

Lavender Demi Sauce:
3 TBS soybean oil
¼ tsp minced garlic
1/3 tsp black pepper
1 bay leaf
¼ cup red wine
1 cup Espagnole sauce (recipe below or you can substitute Demi-Glace Gold)
¾ tsp dried culinary lavender blossoms
1/8 cup honey
1.5 TBS butter

In a small sauce pan, add the oil, garlic, bay leaves and black pepper and cook for 2 to 3 minutes.  Add the red wine and lavender and reduce by half.  Add the Espagnole sauce or demi-glace and cook over low heat for 10-15 minutes.  Add salt to taste and then finish with honey and butter.  Strain into a serving cup or cover and refrigerate for up to 5 days.

Espagnole Sauce: a classic French sauce.  This will yield more than you will need but can be frozen and used in other recipes.
1 oz clarified butter
1 small carrot chopped
½ onion chopped
1 stalk of celery chopped
2 TBS rice flour
1 Bay leaf
1/3 tsp thyme
2 ½ TBS tomato paste
3 ¼ TBS Chablis wine
4 ¾ cups veal or chicken stock

Cook the vegetables in butter until deep, dark color develops.  Add the tomato paste and herbs and cook until the paste has a rust color.  Deglaze with the white wine.  Add rice flour to form a roux and cook until the flour taste is gone.  Be careful not to burn!

In a clean sauce pot, combine the vegetable roux mixture and the stock.  Stir together gently.  Bring just to a boil and turn down the heat to a simmer and cook for several hours, skimming off the butter and impurities.  Strain through a fine mesh strainer.  Do not crush the vegetables through the strainer as this will add impurities to the resulting sauce.



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