Leg of Lamb with Lavender and Wildflower Honey, Eve The Restaurant in Ann Arbor, Michigan by Eve Aronoff
This recipe comes to us from Eve Aronoff’s cookbook, Eve: Contemporary Cuisine/Methode Traditionnelle. Huron River Press, Michigan, 2006.
This leg of lamb rendition absorbs just enough of the lavender aroma and lightly sweetened with honey.
4 8 oz pieces boneless leg of lamb
Lavender and Wildflower Honey Rub
Freshly ground black pepper
1 cup mustard cream
1/3 cup heavy cream
Lavender and Wildflower honey rub:
2 tablespoons anchovy paste
24 cloves garlic, crushed
½ cup extra virgin olive oil
1 ½ teaspoons brown sugar
1 teaspoon wild flower honey
3 tablespoons herbs de Provence
3 tablespoons whole grain mustard
1 cup Crème Fraiche
2 ½ tablespoons honeycup mustard
2 tablespoons whole grain mustard
½ teaspoon kosher salt
¼ cup heavy cream
Prepare Lavender and Wildflower honey rub:
Combine all ingredients in food processor.
Makes about 1 ½ cups.
Prepare Mustard Cream:
Combine all ingredients.
Makes about 1 ½ cups.
Marinate lamb in Lavender Wildflower Honey rub, making sure lamb is thoroughly surrounded for minimum of 8 hours and up to 48 hours.
Remove lamb from rub wiping excess marinade.
Season with kosher salt and freshly ground black pepper.
Heat olive oil in large oven-proof skillet over medium high heat, making sure you have enough room not to crowd meat or meat will steam instead of being allowed to sear and therefore develop best texture and flavor as it caramelizes.
Shift the lamb shortly after placing in pan to ensure it doesn’t stick and then allow the meat to cook undisturbed for about 4 minutes until seared and cooked about half way.
Turn the lamb over and allow to cook until medium rare, about 4 more minutes. If you want to cook more place skillet in 400°F oven for a couple additional minutes until desired doneness.
Reserve pan for finishing sauce and set lamb aside to rest lightly tented in foil at room temperature. (This lamb is also delicious grilled.)
Pour off excess oil from pan and add heavy cream to pan, swirling to incorporate flavor from caramelized bits in saucepan.
Stir in Mustard Cream and season to taste with kosher salt and freshly ground black pepper.
To serve, blot bottom of lamb with clean towel to remove excess juice. Serve with Mustard Cream and accompany with potato and vegetable of the season.