Pancetta Wrapped Lamb Round

Individual servings of lamb are wrapped with pancetta, then seared and served with Yukon Gold potatoes, creamed corn, asparagus and a Madeira wine sauce.

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Ingredients:

• 1 lamb top round
• 2 ears corn on the cob
• 1 lb pancetta
• 8 pieces asparagus
• 4 Yukon Gold potatoes
• 1 clove garlic, minced
• 1 shallot, minced
• 10 strands saffron
• 1/2 cup white wine
• 1/2 cup heavy cream
• 2 tbsp whole butter
• 1/2 tbsp sliced chives
• 1/2 sliced parsley
• 1 scallion sliced on bias
• 1/2 cup Madeira wine
• 1 cup of veal demi glace

Method

Clean lamb of any external fat and silverskin. Slice with the grain into four equal pieces and set aside. On a meat slicer, slice pancetta to about an 1/8 inch or so--just thick enough to wrap lamb without tearing. Over an open flame, slightly char corn after it has been shucked. Hold corn vertical, stem end down, on a cutting board, and with a sharp knife slice kernals off cob. Peel asparagus up to about one and a half inches from top, blanch in salted water and shock in ice bath. Tourne yukon potatoes into seven equal sides, and blanch in salted water. Lay sliced pancetta out on a cutting board with each piece slightly over lapping. Lay pieces of lamb along pancetta and roll pancetta around lamb until lamb is completely covered. Repeat 3 more times, using two of the round slices of pancetta per piece of lamb. In a hot skillet, sear the lamb on all sides until golden brown. In another pan saute 1/2 the garlic, 1/2 of shallot, and all of the corn. Add saffron and deglaze with white wine. Let wine reduce, add heavy cream, and reduce further until the mixture reaches a creamy consistency. Season with salt and pepper then add all herbs plus 1 tbsp whole butter. Next begin the sauce. In another pan, saute remaining garlic and shallot and deglaze with Madeira wine, reduce au sec and add veal demi glace. Finish with remaining butter, add tourned potatoes to sauce, and reserve for plating. Re-heat asparagus and begin plating. On a round dinner plate place 2 pieces of asparagus on left hand side with one tip upwards and one tip downwards. Next place creamed corn to the right of asparagus but not touching. Place tourned potato on top of corn. Slice lamb across, the short way (which is now against the grain) into three slices and fan out at 6 o'clock on the plate in between the corn and asparagus. Spoon sauce over lamb, and repeat the whole process 3 more times.

Notes:

Number of servings: 4

Submitted By: BrandonM27
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