Charleston’s unofficial hand-off from winter to spring (and festival season!) is on the horizon. Next week, we’ll see those big white tents pop up in Marion Square to welcome the Southeastern Wildlife Exposition (SEWE) for the weekend. Marion Square will be a hub of festival activity starting with SEWE and ending in May with the Spoleto Festival. It’s going to be a few long, lovely months here in Charleston- months jam packed with eating and merrymaking!
Our Executive Chef Marc Collins will kick off festival season under those white tents next weekend for SEWE’s Chef Demonstration. You can find him at the South Carolina Agricultural “Certified SC Grown” Tent, cooking up Rosemary Cornmeal Crusted Lamb Loin. He’ll start the demo around 2 pm next Saturday (February 16th), so make sure you drop in and take notes. Chef will use fresh ingredients, mostly grown and produced here in South Carolina. This entree is a crowd pleaser and one you can pull off at home for spring and Easter entertaining.
Chef’s recipe is below – but if you’d prefer to let him do the cooking, join us at Circa 1886. Lamb is on the menu – along with some great new springtime dishes like Broccoli Paté, Bison Short Ribs and Antelope with White Cheddar Grits… (See the full menu here and make your dinner reservations.)
Rosemary Cornmeal Crusted Lamb Loin
makes 4 servings
4ea. Lamb Loin
1c. Corn Meal
8ea. Sprigs of Rosemary (8in. long)
Salt And Pepper
½ lb Pork Sausage
1qt Heavy Cream
3ea. Bay Leaf
1 Onion (Medium,Yellow Diced fine)
4lg. Idaho Potatoes turned into Mashed Potatoes
Season the Lamb Loin. Strip the rosemary sprigs of their leaves and place them in a food processor along with the corn meal. Blend on high until the rosemary is chopped up well enough. Season the Lamb Loin with the salt and pepper, encrust with the cornmeal mixture and reserve.
In a sauce pan cook the sausage till done. Add the onion and sauté it for about 3 minutes. Add 2 tablespoons of flour to this and cook over medium heat for about 2 minute stirring all the while or until nutty brown. Next add the Heavy Cream and the bay leaves. Stir well and allow this mixture to reduce until it reaches a sauce consistency. Once reached pull out the bay leaves and keep warm.
Sauté the lamb loins in olive oil for about 3 to 5 minutes on each side over medium heat or until your desired doneness. Place about 3 oz. of the sausage gravy on to the center of a plate. Next add the mashed potatoes, your favorite vegetable and the sliced, cooked lamb atop those items. Serve immediately.