Virtual Butchery Fundamentals – Lamb

Tuesday, March 11th, 2025 3:00 pm to 4:00 pm, MST

Unlock the secrets of lamb butchery in this comprehensive class. This class will guide you through the process of selecting and cleaning cuts, such as the shoulder, loin, rack, and leg. Understand the unique flavor profiles and cooking techniques best suited for each cut and gain confidence in preparing lamb dishes that will impress your family and friends. We'll also discuss the importance of sourcing quality lamb and how to properly handle and store it. Use your Wolf ovens and cooktops to create perfectly cooked lamb dishes that highlight the meat's rich flavors.

A Culinary Scene membership is complimentary with the purchase of any major Sub-Zero, Wolf, and Cove appliance from an authorized dealer in the Roth Living region. (see region map).

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Recipes from this event

Herb Seared Lamb Loin

by: Chef Ed Richardson

Compatible Wolf Appliances:

YIELDS
6
Servings
Prep Time
10
minutes
Cook Time
20
minutes

Ingredients

Lamb Chops

  • 1 lamb loin, cut and portioned

  • 2 Tablespoons olive oil

  • 1 teaspoon rosemary, chopped

  • 1 teaspoon thyme, chopped

  • ½ teaspoon Kosher salt

  • ½ teaspoon black pepper

Red Wine Pan Sauce

  • 1 shallot, finely chopped

  • 1 clove garlic, minced

  • 1 teaspoon fresh rosemary, chopped

  • 1 teaspoon fresh thyme chopped

  • ½ cup beef or chicken broth

  • 1 teaspoon Dijon mustard

  • ½ cup red wine

  • 1 Tablespoon butter, for finishing

  • Kosher salt and black pepper to taste

Instructions

Heat a cast-iron pan over medium-high heat on a Wolf Cooktop. Add olive oil and butter to the pan.

Cut the lamb loin into 1 1/2-inch pieces. Season them with Kosher salt, pepper, thyme, and rosemary.

Sear the chops for 3–4 minutes per side for medium-rare.

Remove the chops from the pan and let them rest while making the pan sauce.

Lower the heat to medium and add 1 Tablespoon of butter to the pan.

Sauté the shallots and garlic for 1–2 minutes until softened.

Pour in ½ cup of red wine, scraping up any browned bits from the pan. Let it reduce by half (about 3–4 minutes). Add rosemary, thyme, Dijon mustard, and broth. Simmer for 2–3 minutes until slightly thickened.

Remove from heat and stir in butter to make the sauce silky.

Season with salt and black pepper to taste.

Plate the lamb chops and drizzle with the pan sauce.

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Chef Ed Richardson

Chef Ed Richardson

St. Louis, Missouri

Chef Ed began his career in the culinary arts over a decade ago. Classically trained in St. Louis, he spent years developing his bright and artistic style at a St. Louis Platinum Club . His experience includes his time as a sushi chef and the planning and execution of private in-home culinary experiences. His passion for the culinary arts and remarkable work ethic result in the ability to amaze people with his uniqueness and creativity.

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