Roasted Lamb, Ramp Orzo, Horseradish Parmigiano Broth

So before I get into this dish, a reminder that your last chance to submit your contribution to the May ILSL Monthly loathfest is approaching - send me your contributions by the end of this weekend (Sunday, April 30 will be fine). Don't be a loser. I know you loathe Sandra Lee, so I'd love to feature your loathing on this site on May 1.

But Sandra Lee is only a minor aspect of today's post, as I have some more spring inspired food to share with you. 

Last weekend, we enjoyed a beautiful spring Sunday afternoon here in NYC.  As I looked through the market, I felt like there would be nothing more perfect than a loin of lamb.  Marinated in garlic, rosemary and olive oil, I would sear and then roast the lamb slowly in the oven.  But what to serve with it?

I had to keep the spring thing going and luckily I found some ramps to go along with the lamb.  In a future post I will show you how I feature the ramp white bulbs without the green leaves, reserving them for a separate use.  Hey, two ramp dishes for the price of one can be a great thing!

I had some ramp tops on hand, so I blanched them in boiling, salted water for about 30 seconds.  I then dried them well and pureed them in a food processor with salt, pepper and olive oil.  I would later make some orzo and fold the ramp puree and some grated parmigiano reggiano into the pasta as a side for the lamb.

I definitely wanted a sauce to finish the dish but didn't want something thick or overly rich. I needed a sauce that was light yet flavorful to match the weather, I guess.  I decided to take chicken stock and simmer it with a rind of parmigiano reggiano and a large handful of fresh, grated horseradish.  I simmered the chicken stock slowly in order to allow the flavors of the cheese and the horseradish to infuse into the stock.  After about 40 minutes, I took the stock off the stove and strained it.  The result was a mellow, earthy, spicy, parmigiano flavored broth that continued to maintain a soupy, light feel.  Can you tell I love spring? I'm not sure if it's obvious....

Comments

[serene]

I bet it's really fun to hang out in your kitchen. Fun and tasty, too.

[ann]

ha! i made ramp orzo too, it was the only shining light in an otherwise horendously awful meal
i wish i had made your lamb instead of my stupid scallops!

[joe]

serene - yes, maybe. but i also make a damn fine mess.

ann - ramp orzo rulz! that fake morel story was insane, btw. you need to get to either of the garden of eden locations - they are always stacked with spring goodies.