Black Onion Marinated Border Springs Lamb & Preserved Strawberries

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.

Preserved Strawberries

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.