By Danny Crocco, Chef/Owner of Mill House Brewing Company
I was born and raised in the Hudson Valley and have a great appreciation for what it has to offer. At Mill House Brewing Company, we strive to use the most local ingredients, and almost everything on our menu is made in-house. We take pride in our smoked meats, sausages and thin-crust pizza. In this recipe, the use of lamb and freshly foraged ramps showcases some of my favorite springtime menu items.
Garlic and herb braised Lamb & Lamb chops
1 large lamb shoulder
1⁄4 cup + 1 tbls of canola oil (separated)
1⁄2 cup chopped garlic
2 tbsp. fresh thyme
2 tbsp. rosemary
1 tbsp. crushed red
4 cups red wine
1 gallon beef stock
Salt & pepper
1 lb. of cipollini onions, peeled and blanched
1 lb. of cleaned ramps
2 “frenched” lamb racks (ask your local butcher or grocery store to french the bones for you)
1. Marinate the lamb shoulder with the oil, chopped garlic, thyme, rosemary and red pepper flakes for at least 24 hours.
2. Place the whole lamb shoulder with the marinade in a large braising pan.
3. Add 4 cups of red wine and 1 gallon of beef stock.
4. Cover with aluminum foil and bake at 300° for 4 hours or until fork tender.
5. Let cool at room temperature for 1 hour.
6. Pull the meat off the shoulder and put to the side.
7. Reduce the braising liquid from the lamb shoulder by half and reserve for later.
8. For the lamb chops, marinade in the canola oil, salt, black pepper, rosemary, thyme and garlic for 24 hours.
9. Grill the lamb chops on high, flipping once until medium rare.
10. let rest for 10 minutes before slicing.
11.Put the cipollini onions in the braising liquid that was put to the side earlier and simmer (approximately 10 minutes).
12. Sautee the ramps in 1 tablespoon of canola oil.
13. Add the lamb shoulder meat that was pulled earlier to the onions.
14. Place the ramps on the plate.
15. Top with the pork chops and pour the reduced braising liquid with onions over the top.