NEBRASKAland Magazine is dedicated to outstanding photography and informative writing with an engaging mix of articles and photos highlighting Nebraska’s outdoor activities, parklands, wildlife, history and people.
Issue link: http://mag.outdoornebraska.gov/i/977334
MAY 2018 • NEBRASKAland 41 just the loin for this recipe, please feel free to do so. Ramps are a wild spring onion that grow near water in damp forest areas. They are my absolute favorite ingredient in the world to work with. Dakota Harvest Lamb Yield: 4 servings • 12 ounces lamb loin, removed from saddle bones • 6 ounces lamb tenderloin, removed from saddle bones • 4 lamb chops • 1 ⁄8 ounce whole fresh rosemary or about a 1- to 2-inch whole sprig • 1 ounce neutral cooking oil • 3 ounces whole unsalted butter • Kosher salt to taste • Fresh cracked black pepper to taste Pre-heat oven to 350 degrees. Season all of the lamb meat generously with kosher salt and black pepper. In a sauté or cast iron pan, add the rosemary and sear the lamb on medium heat until golden brown. You may have to brown the meat in stages because of the size of your pan. The process should take about 2 minutes per side and about a minute or less for the tenderloin. Once the meat has a nice crust, place meat on a sheet tray and brush with 2 ounces of the unsalted butter and place the rosemary on top. Roast the cuts of lamb until the internal temperature reaches about 138 degrees, which should only take between 5-8 minutes in the oven. You want the final temperature to be about 140-142 degrees before you eat. Pulling the lamb at 138 degrees allows the meat to rest and carryover cook the remaining degrees needed. Once cooked, keep warm until ready to serve. Vegetables • 1 1 ⁄2 cups spring peas, blanched • 12 ramps, split between the bulb and the leaf • 8 breakfast radishes, quartered • 1 whole garlic clove, skin on • 1 ounce neutral cooking oil • 3 ounces whole unsalted butter • ½ ounce water • 1 ounce George Paul red oak vinegar (Nebraska produced) • 1 ⁄4 cup fresh chives, minced • Kosher salt to taste • Fresh cracked black pepper to taste In a medium sauté pan, add the neutral cooking oil. Heat to medium and add the garlic clove and ramp bulbs along with the breakfast radish. Sauté the vegetables until they have a little bit of golden color. Add the butter and allow it to foam, which usually takes a minute. Add the peas, season to taste with salt and pepper. Add 1 ⁄2 ounce of water and continue to cook until the water evaporates by half. Add the ramp leaves followed by the vinegar and chives. Season to taste with salt and pepper. – Clayton Chapman PHOTO BY RYAN SPARKS