Roasted Spring Onion

Serves 4 appetizers or 2 entrees

Ingredients:

4ea. Spring Onions
8oz. Lamb (loin, leg, shoulder or heart)
2tbs. Aged Balsamic Vinegar
1cup Blended Olive Oil
2ea. Mint Leaves
1cup Toasted Peanuts
1cup Feta Cheese
1cup Violet Mustard

Violet Mustard
4cups Red Wine
1cup Port
4cups Red Grapes
2cups Whole Grain Mustard
1cup Dijon Mustard

 

Directions:

In a heavy bottom sauce pot combine red wine, port & red grapes. Cook the mixture until it is a syrupy consistency. Blend the liquid and strain through a fine sieve. Add the mustard to grape reduction.

Cut the out layer of the onion off and either discard or save for composting.
Slice the onion in to ½ inch slices. Sear the onion in a medium hot pan on both sides until golden brown. Add water to the onion; please ensure you move the pan off the flame as not to bring flame. Saute for 3-4 minutes. Add the balsamic to the pot and cook for another minute ensure the balsamic is not reduced to dry.

Season the lamb with salt & pepper on both sides. Grill the lamb for 3-5 minutes on each side and serve medium rare. Let the lamb rest for 5 minutes before slicing. Slice the remaining onions in to 1/3” rings, season them with salt & pepper and warm on the grill.

To serve the dish:

Place the sauce on the bottom of the plate. Slice the lamb in to nice 1” pieces and place on top of the sauce. Place sliced onions on top of the lamb dish. Lightly drizzle a small amount of sauce atop the onions. Tear the mint and garnish the plate the mint, feta cheese and peanuts. Serve the dish while hot.

Chef Demo with Todd Richards of the Café at the Ritz Carlton