Lamb saddle with flaps
fresh ground white pepper
2 cloves peeled garlic
½ # high gluten flour
pinch baking soda
fat pinch baking powder
½ teaspoon salt
2 tablespoons dry mustard
5 fl ounces spinach milk (see note)
2 whole eggs
2 ounces unsalted butter to reheat the spaetzle before servingNote: blanch,
shock and wring dry a big handful of spinach leaves, puree with approx. ¼ cup
milk to make 5 fl oz total.
Rutherford Red Wine Sauce
finely minced shallots (must be hand cut)
2 tablespoons finely chopped bacon
4 black peppercorns, crushed
2 cups Rutherford Red Wine
2 cups fine veal stock
2 ounces unsalted butter
salt to taste
a boning knife, carefully cut each side of the saddle (loin
and tender) away from the bone keeping the flaps intact.
Trim the fat along the loin to an even 1/8th of an inch.
Trim, and pound as necessary, the fat on the flaps to the
same thickness. Season the meat and fat with salt and fresh
ground white pepper and rub the fat with the garlic before
rolling up and tying securely with butcher twine.
separately the dry ingredients and the wet ingredients.
Add the wet to the dry and mix well to develop the gluten.
Let the batter rest at least 10 minutes. Make a spaetzle cooking
setup with a 600 pan filled with 2 ½ inches of boiling water topped
with a 200 perf pan. Using a plastic spatula force the batter through
the perf pan into the boiling water below, 2 cups per batch, and cook
each batch for 30 seconds. Remove with a spider and chill in ice bath,
then drain on a sheet pan covered with a clean kitchen towel. Repeat
with remaining batter until done. Reserve in fridge until ready for service.
Will keep overnight but it’s best used the same day.
Red Wine Sauce
Use a good enough red wine that you would not
be ashamed to drink it. I’m particularly fond of the great red wines produced
in the Rutherford Appellation. Combine the shallots, bacon and cracked
pepper in a saucepan and cook over moderate heat until the fat is rendered
and the shallots barely begin to brown. Deglaze with red wine and reduce
until about ½ cup remains. Add the veal stock and continue to
simmer and reduce, skimming impurities from time to time. When sauce
begins to thicken slightly remove from heat, verify and adjust seasoning
and whisk in the unsalted butter. Reserve warm.Service
the outside of the lamb with salt and pepper. Sear golden
brown on all sides and roast in a 450 degree oven for about
15 minutes for perfect pink lamb. Allow to rest out of
the oven at least another 10 minutes before slicing. In
the meantime heat the remaining butter for the spaetzle
in a sauté pan until it just begins to brown. Add
the spaetzle and shake the pan immediately to prevent sticking.
Sauté for 3 or 4 minutes until they crisp a little
on the outside. Place a few spoonfuls in the center of
each warm plate. Top with sliced lamb and surround with