Fillets Of Lamb With Fresh Thyme Food

FILLETS OF LAMB WITH FRESH THYME

Steps:

• In a cast iron skillet, heat the olive oil on high. Add lamb trimmings and bones, and brown well for about 5 minutes, stirring. Remove from heat, and drain off all fat. Add onions, and brown lightly. Add chicken broth and 2 sprigs of the thyme. Bring to a boil, and simmer for an hour. Strain through a fine sieve -- there should be about 1/3 cup. Keep warm.
• Meanwhile place carrots in a saucepan, cover with water and simmer for 1/2 hour. Carrots should be soft throughout. Drain, place in a blender and make a fine puree. Pass puree through a fine sieve. There should be about 3 tablespoons of puree.
• Blend puree with lamb broth over low heat. Remove, and set aside.
• Trim most of the fat from lamb fillets, leaving just a translucent layer. Crisscross fat with a knife. Sprinkle with salt and pepper. In a small nonstick pan over medium heat, heat the tablespoon of olive oil. Place lamb skin side down in pan, and cook 3 minutes. Flip lamb, and cook for 2 to 3 more minutes, or to taste. Remove and keep warm.
• Slice the lamb on the bias, and distribute evenly over four warm plates. Pour some of the reserved lamb sauce over the meat. Decorate with remaining fresh thyme.

GRILLED BUTTERFLIED LEG OF LAMB WITH TOMATO-FENNEL VINAIGRETTE

Steps:

• For lamb:
• Combine minced garlic, chopped rosemary, minced anchovies, fennel seeds, salt, and freshly cracked black pepper in small bowl or in mortar with pestle. Using sturdy wooden spoon or pestle, mash mixture into paste. Mix in extra-virgin olive oil. Rub paste thoroughly over both sides of lamb. Place lamb in 15x10x2-inch glass baking dish; cover with plastic wrap and refrigerate overnight. Let lamb stand at room temperature 1 hour before grilling.
• For vinaigrette:
• Stir fennel seeds in small dry skillet over medium heat until fragrant and slightly darker in color, about 2 minutes. Transfer to medium saucepan. Add tomatoes, olives, and vinegar. Stir in oil; season with salt and ground black pepper. Set aside.
• Prepare barbecue (medium-high heat). Place lamb on grill rack. Cover barbecue and open vents; grill lamb until instant-read thermometer inserted into meat registers 130°F for medium-rare, turning occasionally, about 25 minutes. Transfer lamb to cutting board; let rest 10 minutes. Place saucepan with vinaigrette on slightly cooler part of barbecue and heat just until warm, about 5 minutes. Stir in thinly sliced basil leaves.
• Cut lamb crosswise into 1/2-inch-thick slices. Transfer to platter. Spoon vinaigrette over and serve.

GRILLED LEG OF LAMB WITH THYME AND ALLSPICE

Steps:

• Mince garlic, then mash to a paste with salt. Stir together garlic paste, oil, lemon zest and juice, thyme, pepper, and allspice. Put lamb, fat side up, in a large ceramic or glass dish. Using a paring knife, make 1 1/2-inch-long slits (about 2 inches deep) 2 inches apart all over leg. Reserve 1 teaspoon thyme mixture and push remainder into slits, then rub all over with reserved teaspoon of mixture. Marinate lamb, covered and chilled, 12 hours.
• Let lamb stand at room temperature 30 minutes before grilling.
• Prepare grill for indirect-heat cooking over medium-hot charcoal (high heat for gas). If using a gas grill, preheat all burners on high, covered, 10 minutes, then turn off all burners except burner closest to you.
• Oil grill rack, then grill lamb over area with no coals (or over turned-off burner or burners), covered, without turning, until thermometer inserted into thickest part of roast (almost to the bone but not touching it) registers 125°F for medium-rare, 1 1/4 to 1 1/2 hours (temperatures in thinner parts of leg may register up to 160°F). To maintain medium-hot charcoal, add more charcoal (about 2 cups) every 15 minutes.
• Let lamb stand on a cutting board, uncovered, 30 minutes.