Cedar Roasted Lamb Porterhouse
2 3"x5" untreated cedar planks (approximately 1/8 " thick) soaked in
water for 20 minutes, remove and brush generously with olive oil.
4 10-12 oz. Lamb porterhouse steaks (approximately 2" Thick)
2 Tbsp. olive oil
4 Tbsp. Shallots (minced)
1 Tbsp. Garlic (minced)
1/4 lb. wild mushrooms (combination of
any of the following; Portabello, shitake, wood ear, oyster,
1 cup Cabernet sauvignon
3/4 cup demi- glace
1 tsp. fresh rosemary
1 tsp. fresh parsley
Pre- heat grill and place prepared planks directly on grill. Season
lamb steaks with salt and pepper and sear on all sides in a sauté
pan with olive oil. Remove from pan and place directly on top of the
cedar planks. The hot planks should begin to smoke at this point.
(two steaks per plank).
Cover grill and hot smoke for 7-9 minutes on each
side. In the same pan used to sear the steaks, sauté; shallots,
garlic, and mushrooms for approximately 1 minute. Add wine and
reduce liquid by 1/2, add demi-glace and reduce to desired
consistency, stir in fresh herbs and spoon over finished lamb
steaks. Serve with horseradish whipped potatoes and candied baby