Lamb Loin Farro

California Lamb Loin Farro, Heirloom Carrots, Fiddlehead Ferns, Spiced Pepper Jam

For The Lamb
• 2 Racks of Colorado Lamb
• 2 T. garlic, chopped
• 2 Sprigs fresh thyme
• 1/4-cup Extra virgin olive oil
• 2 cups Brioche crumbs
• 2 T. Chervil, chopped

Step 1 Remove the fat cap and silver skin from both racks.
Step 2 Cut each rack in half, leaving four bones per portion.
Step 3 Remove all the bones except the one on the end and reserve for the sauce.
Step 4 Marinate the lamb in the oil, garlic and thyme for at least six hours.
Step 5 Combine the brioche and chervil and set aside.
Step 6 Remove the lamb from the marinade and season with salt and pepper.
Step 7 Sear the lamb on all sides then wrap the bone with aluminum foil, coat the lamb with bread crumb mixture and roast
in a 400 degree oven for 10-15 minutes.

Step 8 Remove the foil and let rest for at least 7 minutes.

For The Farro
• 2 cups farro
• 4 cups water

Step 1 Combine farro and water in a sauce pot and bring to a boil, cover, reduce heat to a simmer and cook for 40 minutes.
Step 2 Transfer farro to a sheet pan and place in the refrigerator to cool.

For The Carrots
• 16 Baby heirloom carrots
Step 1 Wash the carrots under cold water.
Step 2 Cut off the roots and most of the greens.
Step 3 Cook in salted, boiling water until tender and place in ice water, reserve.

For The Fiddlehead Ferns
Step 1 Wash the carrots under cold water.
Step 2 Cut off the roots and most of the greens.
Step 3 Cook in salted, boiling water until tender and place in ice water, reserve.

For the Black Pepper Tomato Jam
• 1-1/2 c. Tomato peeled, seeded and chopped small
• ½ ea. Lemon zest
• 1 ea. Lemon juice
• ¼ tsp. Allspice, ground
• ¼ tsp. Cloves, ground
• 1T. Powdered fruit pectin
• 3 ½ oz. Sugar
• 1T Black pepper, ground
• 1T. Parsley, chopped
• 1/3 c. Onion sliced thin

Step 1 In a saucepan combine everything but the pectin and slowly bring to a simmer.
Step 2 Add pectin to dissolve, remove from heat and cool until set.

For The Smoked Tomato-Rosemary Glacé
• 1-1/2 gal. Veal stock
• 3 cups Good red wine
• 5 Shallots, sliced
• 8 Garlic, sliced
• 2 sprigs Thyme
• 4 sprigs Rosemary
• 2 cups Mesquite chips
• 4 Roma tomatoes, deseeded
• Reserved Lamb bones, roasted to a golden brown

Step 1 In a saucepot over medium-low heat, sauté the garlic and shallots until caramelized.
Step 2 Add wine and reduce by three quarters.
Step 3 Place the wood chips in a baking pan then the tomatoes on perforated pan and set over the chips.
Step 4 Cover with foil, place on a burner over medium heat and smoke for 10 minutes set aside.
Step 5 Add the veal stock and bones to the reduced wine and bring to a simmer.
Step 6 At this stage it is very important to skim all impurities that rise to the surface. Reduce by half.
Step 7 When the lamb bones separate from each other strain the sauce.
Step 8 Place the sauce into a smaller pot, add the smoked tomatoes, skim and reduce by one quarter.
Step 9 The sauce is ready when it coats the back of a spoon, add thyme and rosemary and steep for 5 minutes.
Step 10 Strain, season and reserve.

For Presentation
• Sauté the farro in a little butter, add the fiddlehead ferns, garlic, and shallots and continue cooking until hot. Season with salt and pepper and place on the plates.
• Slice the lamb into five pieces and shingle it with the bone resting on the farro.
• Heat the carrots in a sauté pan, season with salt and pepper and place them on the plate.
• Add a tablespoon of the jam on the lamb and top the lamb with sauce, sprinkle with fleur de sel and serve.