Lamb for Lovers

To Make Demi-Glace: Heat 2 tablespoons olive oil in a medium skillet over medium heat and add trimmings from lamb. Season with salt and pepper. Brown the fat reduce heat and add 4 cloves minced garlic onion carrots celery leaves port red wine and chicken broth. Transfer the mixture to a slow cooker and simmer on Low 8 hours or overnight.

Strain the slow cooker mixture into a saucepan over medium-low heat. Mix in the spearmint rosemary and mint jelly and simmer adding more port wine or broth as needed until mixture leaves a syrup-like coating on the back of a spoon. Strain once more and keep warm while lamb roasts.

To Roast Lamb: Place a cast iron or oven-proof skillet in the oven and preheat to 450 degrees F (230 degrees C). Rub lamb with 2 tablespoons olive oil salt pepper and garlic. Coat with panko bread crumbs.

Carefully remove the heated skillet from the oven warm 2 tablespoons olive oil in the skillet and sear lamb on both sides. Return the skillet with the lamb to the preheated oven and continue cooking 5 to 10 minutes to an internal temperature of 145 degrees F (63 degrees C).

Pour a small amount of the demi-glace on platter and arrange lamb criss-crossed. Drizzle with more demi-glace and garnish with fresh mint to serve.