7 cities. 54 chefs. It's Lamb Jam Restaurant Month.
Learn More
April 11, 2024

Classic Béarnaise with American Lamb Leg Steak and Portobello

Share

Recipe Provided By
Chef Ryley Eckersley  
Servings

2

American Lamb Leg Steak

Ingredients

2 - 6 ounce American Lamb Leg Steaks
2 oz Pickled Shallots
5 sprigs Tarragon
5 Poached Eggs
32 oz Clarified Butter
3 tablespoons Lemon Juice
1 teaspoon salt
4 Portobello Mushrooms
12 Micro Carrots
6 Petite Kale Leaves

Directions

For the American Lamb Leg Steaks:

Remove all undesired fat and silver skin from the American Lamb leg but inserting the knife and sliding along while putting pressure upwards to ensure that only the silver skin is removed and not any of the muscle.

Form into steaks by slicing into desired thickness.

For the Béarnaise:

In a blender, add the pickled shallots, tarragon (leaves removed from stems), and poached eggs. Begin to blend on a low setting.

Slowly incorporate the clarified butter into the blender, ensuring that the mixture emulsifies properly. Keep an eye on it at all times while mixing or you run the chance at breaking the sauce. The sauce should become thick and creamy.

Season the sauce with salt and fresh lemon juice to taste.

Once fully mixed, transfer the béarnaise sauce into an ISI whipper. Secure the lid and insert one charge to pressurize.

Keep warm until serving.

For the Lamb and Portobello:

Season the Lamb Steaks and portobello mushrooms lightly with salt.

In a hot pan, sear the lamb and mushrooms with a bit of sesame oil until the lamb reaches your preferred doneness and the mushrooms are tender and browned.

For the Vegetables:

Quickly sear the micro carrots and petite kale in the same pan, just until warmed through and slightly charred.

To Plate:

Arrange the seared lamb steak and portobello mushrooms, one on top of the other. Add the seared micro carrots and petite kale on top as a garnish.

Serve the béarnaise sauce next to the lamb and mushrooms, using the ISI whipper.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.
Tagged:

Share

Leave a Reply

Your email address will not be published. Required fields are marked *

crosschevron-up-circle