Prepared by Executive Chef Jon Fortes, representing UPSTREAM and the Harper's Group.
Black Onion Marinated Border Springs Lamb
1 ea yellow onion,julienne
1 t local honey
½ cup +1 T olive oil
1 T sherry or banyuls vinegar
3 lbs Border Springs lamb leg, trimmed
To taste salt and pepper
Preheat oven to 450 degrees, toss onions with 1 T olive oil and roast until completely burned, puree with honey, vinegar, remaining oil, and a pinch of salt and pepper.Marinate lamb for 8 hours. Pan sear or grill.
1 ½ quarts red, ripe strawberries
5 cups sugar
1/3 cup lemon juice
Wash and hull strawberries. Combine berries with sugar in a large stainless steel pan; let stand for 3 to 4 hours. Drain off the liquid that is created and bring this to a boil with the lemon juice. Place the strawberries in this liquid and cool immediately.