Martin’s Lamb Recipe
Roasted Martin Emigh Lamb Loin, Stinging Nettle Gnocchi, Wine Stewed Spring Onions and Wild Chamomile Jus. Chef’s Notes: Local rancher Martin Emigh is a bit of a celebrity in the region’s culinary scene, though he would be the first to shun that mantle, in his ever humble way. For four generations, Martin and his family have been raising some of the most amazing and delicately flavored lamb available. Lucky for us, Dixon is a stone’s throw away, and we get to work with the ranch on a very close level. Celebrating all things local, we are pairing this beautifully roasted lamb loin with nutty stinging nettles from West Sacramento and Wild Chamomile from Sloughhouse in a local nod to early spring.
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Ingredients
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Lamb Loin
Method
Preparation and Cooking
- 1
Roasting the Lamb
Preheat the oven to 400°F (200°C).
- 2
- 3
Roast for 25-30 minutes or until the internal temperature reaches 145°F (63°C) for medium-rare. Rest for 10 minutes before slicing.
- 4
Making Stinging Nettle Gnocchi
Blanch stinging nettles in boiling water for 2 minutes. Drain and chop finely.
- 5
Peel and boil potatoes until tender. Mash and let cool.
- 6
- 7
Boil gnocchi in salted water until they float, about 2-3 minutes. Drain and set aside.
- 8
- 9
Add white wine, salt, and black pepper, and simmer until the liquid reduces, about 10 minutes.
- 10
Wild Chamomile Jus
In a saucepan, combine lamb stock and wild chamomile flowers. Simmer for 15 minutes.
- 11
Strain the jus, return it to the heat, and whisk in butter, seasoning with salt and black pepper.
