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Warm Salad of Slow-Roasted Lamb 
Ewe feta, sun dried tomato, roasted squash purée, salted almonds and olive vinaigrette 

Serves 6-8
Lamb Rump 
2 Tbsp (30 mL) duck fat 
4 lamb rumps (2lb/1kg), fat caps removed 
2 Tbsp (30 mL) butter 
5 sprigs fresh thyme 
3 cloves garlic, crushed 
salt and pepper to taste 

Preheat the over to 400 °F (200 °C). Add the duck fat to two medium-sized, oven-proof sauté pans, place the pans over medium heat. Season the lamb rumps with salt and pepper and add them to the pans when the duck fat is hot and is nearly smoking. Sear the lamb rumps for about 4 minutes per side or until a golden-brown colour develops. Add the butter to the pans, and cook until it begins to brown and foam. Add the thyme and garlic. Using a spoon, baste the lamb with the butter from the bottom of the pan. Place the pans into the pre-heated oven. Roast the lamb in the oven for about 8 minutes. Remove the pans from the oven and put the lamb onto a plate. Pour any juices from the pan over the lamb, then let it rest for 20 minutes. Slice the lamb thinly against the grain when ready for serve. 

Red Wine Sauce 
1 shallot, sliced 
2 cloves garlic, crushed 
1 spring fresh thyme 
5 black pepper corns 
1 bay leaf 
2 cups (500 mL) red wine 
1 cup (250 mL) port 
1 cup (250 mL) Madeira 
2 cups (500 mL) demi glace (freshly made demi-glace from a quality vendor is ideal) 

Place the shallots and crush garlic into a pot. Add the thyme, peppercorns, bay leaf and red wine. Simmer until reduced by half. Add the port and Madeira. Simmer and further reduce until the total yield is approximately 3/4 cups (175 mL) of liquid. Add demi-glace and bring to a simmer. Simmer until a sauce-like consistency is achieved. Strain and set aside. 

Meat Jus 
meat jus (from roasted lamb) 
1 3/4 cup (425 mL) red wine sauce 
1/2 tsb (2 mL) sherry vinegar 
1 tsp (5 mL) hazelnut oil 
salt to taste 

Strain the meat juices from the pan into a pot. Add red wine sauce and bring it to a simmer. Remove from heat and add oil and vinegar. Season with Salt. 

Oven Dried Tomatoes 
6 roma tomatoes (slightly over-ripe), core removed and cut into halves, lengthwise 
Olive oil, as needed 
Australian flake salt and pepper to taste 
3 sprigs fresh rosemary 
3 sprigs fresh thyme 

Preheat the over to 150 °F (75 °C). Place a cooling rack on top of a baking tray. Lay the tomatoes onto a cooling rack, cut side up. Drizzle the tomatoes with olive oil and with salt and pepper as desired. Pick the leaves off of the rosemary and thyme, and sprinkle them over the tomatoes. Place the tray into a preheated oven for approximately 3 hours. Remove and cool. Note that the tomatoes should be slightly dried but retain a little moisture.

Olive Vinaigrette 
1/4 cup (60 mL) pitted kalamata olives 
1 oil-packed anchovy fillet 
3 Tbsp (45 mL) red wine vinegar 
juice of 1 freshly squeezed lemon 
1 Tbsp (15 mL) Dijon mustard 
1/2 cup (125 mL) olive oil 
2/3 cup (150 mL) vegetable oil 
salt and pepper to taste 

Combine all ingredients in a blender and process until combined.  

7 cups (2 L) mesclun greens (mixed organic) 
1/3 cup (75 mL) shallots, finely chopped 
1/3 cup (75 mL) chives, finely chopped 
1/3 cup (75 mL) lentil du Puy, cooked 
6 oven-dried tomatoes, sliced roughly 
1/4 cup (60 mL) salt roasted almonds, roughly chopped 
1/4 cup (60 mL) ewe feta, crumbled 
2 dozen organic green beans, trimmed and cooked 
1 dozen organic baby beets (golden and candy-cane varieties) Olive Vinaigrette, as needed (recipe below) 
salt and pepper to taste 

Combine the greens, shallots, chives, lentils, oven dried tomatoes, almonds, and feta in a medium-sized mixing bowl. Warm the beans and beets in some hot water, drain well and add to mixing bowl. Dress lightly with olive vinaigrette and season with salt and pepper as desired. 

Butternut Squash Puree 
1 cup (250 mL) butter 
1 white onion, thinly sliced 
6 cloves garlic, thinly sliced 
1 cup (250 mL) water 
1 cup (250 mL) whipping cream (35%) 
2 cups (500 mL) butternut squash, small dice 
3 Tbsp (15 mL) white truffle oil 
salt to taste 

Combine the butter, onion, garlic, cinnamon stick and water in a medium-sized sauce pot. Cover the pot and place over medium heat. Cook the content down until the onions are soft to the point where they fall apart. Add the cream and squash and continue cooking until the squash begins to disintegrate. Place the mixture into a large blender and process until perfectly smooth. While the blender is running, add the truffle oil. Season and set aside. 

To Serve 
Spoon some of the butternut squash puree into each bowl, and then divide the salad into each. Place the sliced lamb and over top of each of the salads, then spoon some of the hot sauce over each.


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