Lamb Frites Recipe

Prepare the Lamb

Rub the Colorado lamb steaks with olive oil, salt, black pepper, and garlic powder. Allow them to marinate for at least 30 minutes at room temperature.

Grill the Lamb

Preheat the grill to medium-high heat. Grill the lamb steaks for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached. Let the steaks rest for a few minutes before slicing.

Make the Demi-Glace

In a saucepan, sauté the minced shallots in 1 tablespoon of butter until translucent. Add the Cabernet Sauvignon and bring to a boil. Reduce to a simmer and let it reduce by half.

Add Stock

Add the beef stock and thyme to the saucepan. Allow it to simmer until thickened, about 20-30 minutes. Season with salt and black pepper to taste.

Cook the Green Beans

In a pot of boiling salted water, blanch the green beans for about 3-4 minutes until tender but still crisp. Drain and immediately transfer to an ice bath to stop the cooking.

Sauté the Green Beans

In a skillet, melt the butter over medium heat. Add the drained green beans, season with salt and black pepper, and sauté for 2-3 minutes until heated through.

Fry the Potatoes

Heat the oil in a deep fryer or heavy pot to 350°F (175°C). In small batches, fry the shoestring potatoes for about 3-4 minutes until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

Season the Fries

While still hot, sprinkle the fries with salt to taste.

Mix the Aioli

In a bowl, combine the mayonnaise, minced garlic, lemon juice, chopped parsley, chopped dill, and salt. Mix well until fully combined. Adjust seasoning if necessary.