Recipe courtesy of chef Jennifer Jasinski, Rioja, Bistro Vendôme and Euclid Hall, Denver. Originally published in Jasinski’s The Perfect Bite (Rioja, 2010).
1. Rub oil, chopped rosemary and garlic all over lamb and let marinate at least 1 hour. Preheat grill to high heat. Season lamb with salt and black pepper. Grill lamb to medium-rare. After lamb has completely cooled, shave the meat as thinly as possible using a sharp slicing knife. Reserve trimmings for Lamb Sauce.
2. Preheat grill to medium heat. Warm the Goat Cheese Rosemary Biscuits on the grill. In a pan over medium heat, warm 1/2 cup lamb per biscuit (for a total of 7 cups of shaved lamb) in just enough Lamb Sauce to reheat the meat. When just warm, so the lamb stays medium-rare, remove the lamb from the jus and reserve the liquid.
3. Cut each warm biscuit in half and smear 1 tablespoon roasted garlic lemon aïoli on one side. Place the lamb on the biscuit. Top with arugula. Place the reserved jus in a small bowl for dipping. Yields 14 portions.
1. In a bowl, mix together dry ingredients, including rosemary. Add the cold butter, hand-mixing into the flour into pea-sized specks. Repeat with the goat cheese.
2. Add 1 1/4 cups buttermilk and 3/4 cup milk, mixing enough just to make the dough come together. Do not overmix.
3. Preheat oven to 400° F. Turn the dough out onto a lightly floured work surface, and roll it out, about 1-inch thick. Make a 4-fold by turning the 2 outside edges together into the center and then folding the entire piece of dough up like a book. Roll out again to 1-inch thick. Next, do a 3-fold (folding like a trifold wallet). Roll out the dough once more to about 1-inch thick. Using a 3-inch cutter, cut the biscuits. Transfer them to a parchment paper-lined baking pan, and brush the dough with a bit of buttermilk; sprinkle the top of each biscuit with salt. Bake at 400° F until puffed and golden brown (about 18 minutes). Turn tray for even browning if necessary.
1. In a saucepot over medium heat, add olive oil and reserved lamb trimmings to brown.
2. Add shallots and garlic. Cook the shallots and garlic until golden, then add tomatoes and stir until pulpy. Add thyme and peppercorns, then deglaze the pan with red wine. Reduce the wine until it is syrupy.
3. Add the veal demiglace to the pot and bring it to a simmer, skimming the impurities away as needed until the flavors have melded and the sauce is a desirable consistency to coat the lamb. Strain the sauce through a fine-mesh strainer and season to taste with salt and pepper. Hold warm until ready to sauce cooked lamb.