Herb Roasted "prime Rib" Of Elysian Fields Farm Lamb Recipe

Preheat Oven

Preheat your oven to 450°F (232°C).

Prepare Lamb

In a small bowl, mix together the minced garlic, olive oil, rosemary, thyme, salt, and black pepper. Rub this mixture all over the lamb, ensuring it's well coated.

Roast Lamb

Place the lamb in a roasting pan and roast in the preheated oven for 20 minutes. Then reduce the temperature to 325°F (163°C) and continue roasting for about 1.5 to 2 hours, or until the internal temperature reaches 130°F (54°C) for medium-rare.

Rest Lamb

Once done, remove the lamb from the oven and let it rest for 15-20 minutes before carving.

Cook Carrots

In a skillet, melt the butter over medium heat. Add the sliced Mokum carrots and honey. Season with salt, and sauté for 10-12 minutes until the carrots are tender and slightly caramelized.

Prepare Beans

Rinse the Rancho Gordo Midnight Black Beans and soak them overnight in water. Drain and set aside.

Cook Beans

In a pot, heat a tablespoon of olive oil over medium heat. Add the diced onion and minced garlic, cooking until softened. Add the soaked beans, vegetable broth, cumin, and salt. Bring to a boil, then reduce heat and simmer for about 1 hour or until beans are tender.

Cook Sausage

In a skillet, heat olive oil over medium heat. Add the boudin noir links and cook for about 5-7 minutes, turning occasionally until they are browned and heated through.

Make Jus

In a saucepan, combine the Meyer lemon juice and chicken stock. Bring to a simmer and reduce slightly. Stir in butter and season with salt and black pepper to taste.