Spiced Lamb Sirloin with Mom’s Rice and Slow-Roasted Sweet Carrots
Chef David Guilloty's of Charter Oak's signature spiced lamb with a limey-sweet slow roast carrots and his mom's signature rice is the perfect example of the wonders of slow and fast cooking.
The carrots are slow-roasted to caramelized perfection and balanced with a zippy fresh herb, lime, and mustard sauce.
The lamb is quickly pan-seared and basted for a delicious golden brown crust and tender interior.
And, for the grand finale, Chef David's mom generously lent her family rice recipe for sopping up all the juices.
The combination is to die for: Serve at your next dinner party or surprise your favorite person with a meal that will leave them speechless.
Wash the carrots and cut off the tops off (leaving them unpeeled). Place in a mixing bowl, along with 1 tablespoon of the grapeseed oil and a pinch of Balinese Truffle Salt. Toss to coat.
Line a sheet tray with aluminum foil. Spread the carrots on the sheet tray, and transfer to the oven to slow roast.
Roast for 2-2½ hours, rotating the pan every thirty minutes. They’ll be fully soft and slightly dehydrated.
Allow the carrots to cool to room temperature, then cover and transfer to your fridge overnight.
1-2 Hours Before Cooking
Remove the carrots from your refrigerator and set aside to temper.
Prep the Day Of
Remove the lamb from its packaging and dab dry with paper towels.
To make the spice rub, stir together the cumin, coriander, ground black pepper, smoked paprika, cinnamon, and 3/4 teaspoon kosher salt in a mixing bowl to combine.
Add the lamb, and rub the spice rub into the lamb sirloin with love, ensuring it the lamb in one even layer. Set aside for at least 20 minutes to temper.
In a sauce pot over high heat, bring 2 cups of water and 1 teaspoon of the grapeseed oil to a boil.
Wash the rice in a mixing bowl until the water runs clear, then drain in a strainer.
Stir the rice into the boiling water and reduce the heat to maintain a simmer.
Allow the rice to simmer until the water is below the top of the rice, about 5 minutes.
Stir, turn the heat to low, and cover. Continue simmering for 20 minutes, then turn off the heat and fluff the rice with a fork. Cover and allow the rice to steam for 20 minutes more.
Chop the carrots and transfer to a small bowl.
Slice the chives, wash and chop the parsley, and dice the butter.
How to Cook
Heat a cast iron pan over high heat.
Add the remaining grapeseed oil. When the oil begins to smoke, add the lamb to the pan, fat side down, and turn the heat to medium-high.
Continue cooking, flipping often until the fat is rendered, the exterior is nicely seared, and the center is pink.
Once the lamb is almost finished, add the butter and use a large metal spoon to baste.
Remove the lamb from the pan and place it onto a cutting board to rest.
While the lamb is resting, deglaze the pan with 1 cup of the broth and the zest and juice of the lime. Bring the sauce to a boil and whisk to emulsify.
Once the sauce has come to the boil, remove the pan from the heat and whisk in the mustard, mustard oil, sliced herbs, and chopped carrots. Stir everything together to yield Chef David’s signature, beautiful carrot "pesto"!
Carve the lamb and plate it alongside some of Chef David’s Mom’s rice and that delicious roasted carrot pesto. Take a seat and dig in!!
