Roasted Lamb Steaks with Riesling-Butter Sauce

March 9, 2008 9:39:27 AM PDT
Lamb will be a part of many Easter celebrations two weeks from Sunday.The Marion Street Cheese Market in Oak Park will carry lamb special-ordered from a downstate farm. And chef Michael Pivoney has come up with a recipe to hand out to customers.

(Four to six servings)

4 to 6 lamb steaks, portion sized 10- to 12-ounces and approximately 1 ½- inch thick
Or: 1 leg of lamb or 2 racks of lamb may be substituted.
3 Tbsp. olive oil
approximately 1 tsp. Kosher salt
approximately 1 tsp. cracked pepper

Lightly season the lamb with salt and pepper. In a heavy skillet over medium-high heat, heat the olive oil and brown the lamb evenly on all sides. Remove from skillet and place the lamb on a rack in a roaster pan; then place in a pre-heated 300 degree oven.

For medium done, roasting times vary significantly per cut of lamb:
? lamb steaks - approximately 30 minutes (internal temperature will read 128 degrees);
? leg of lamb - approximately 3 hours (internal temperature will read 135 degrees);
? rack of lamb - approximately 30 minutes (internal temperature will read 130 degrees).

Allow the roasted lamb to cool 5 to 7 minutes. Serve with Riesling wine and butter sauce.


Riesling Wine-Butter Sauce:

3 shallots, peeled and sliced
1 stick unsalted butter, sliced into small pieces; plus 1 tablespoon
2 cups Riesling white wine
½ cup golden raisins
1 tsp. fresh thyme
Kosher salt and cracked pepper

In a medium sauce pan over medium heat, saute the shallots with 1 tablespoon of butter approximately 2 to 3 minutes until shallots are translucent. Add the wine, raisins and thyme and let simmer some 7 to 10 minutes until mixture is reduced by half. Slowly whisk-in the butter pieces and continue to simmer until the sauce is well-combined. Season to taste with salt and pepper.