Ingredients:

Lamb and stuffing
1 ea lamb saddle
4 oz dates, pitted
1 ea shallot, fine dice
3 sprigs of chopped thyme
Sea salt
Pepper (fresh)
4 T olive oil
2 T chopped herbs: thyme, rosemary, parsley

 

Preparation for Carmelized Endive:
2 ea belgian endive
1 T sugar
½ cup chicken stock
Juice of a half of lemon
1 T butter
2 T olive oil
Salt and pepper to taste

 

Lamb Jus:
1 pound meat trimmings and bones
1 onion
1 carrot
½ bunch celery
2 shallots
4 cloves garlic
1 pinch thyme leaves
½ cup Cabernet Sauvignon
4 cups veal stock
2 Tbs pure olive oil

 

Directions:

Lamb:
Purée dates in a robot coup, add diced shallot, chopped thyme, salt and pepper to taste. Spread purée down the middle between the two loins, roll loins and tie with butcher twine. Season the out side with Salt and Pepper. Sear in a smoking hot skillet until all side are brown. Sprinkle with herbs and baste until medium rare, approximately, 8 minutes. Set aside to rest when cooked.

Caramelized Endive:
In a medium hot pan put olive oil, seasoned endive and salt and pepper and start to caramelize. Add sugar, butter and cook until slightly caramelized. Add chicken stock, lemon juice and bring to a simmer. Slowly cook until liquid has reduced, endive is tender and a light caramel has formed. Adjust seasoning.

Cabernet Lamb Jus:
Cut the meat trimmings into 1 inch pieces while removing as much fat as possible. Peel and dice the vegetables into ½ inch squares. Heat a heavy bottom stock pot on the stove; add the oil, then the meat and vegetables. Cook them together in the stock pot until they caramelize and create a fond on the bottom of the pot. Add the white wine and scrap the bottom of the pot. Reduce the wine by bit more than half, then add the veal stock. Bring the pot to a simmer and skim the fat and foam from the top with a ladle.

Add the thyme and cook for 1 ½ hours at a slow simmer, skim the top when needed. Strain the stock through a chinois into a heavy bottom sauce pan and reduce until desired consistency. Strain once more before serving

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