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Division of Marketing and Development
Florida Department of Agriculture and Consumer Services
Mayo Building, M-9
407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 617-7300

Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Meat Recipe

Cedar Roasted Lamb Porterhouse with Wild Mushroom Ragout

2 3x5 inch untreated cedar planks (approximately 1/8 inch thick) soaked in water for 20 minutes, remove and brush generously with olive oil.
4 10-12 ounce lamb porterhouse steaks, approximately 2 inches thick
2 tablespoons olive oil
4 tablespoons shallots, minced
1 tablespoon garlic, minced
1/4 pound wild mushrooms (combination of any of the following: Portabello, shitake, wood ear, oyster, cremini, morrels)
1 cup cabernet sauvignon wine
3/4 cup demi-glace
1 teaspoon fresh rosemary
1 teaspoon fresh parsley
Pre-heat grill and place prepared planks directly on grill. Season lamb steaks with salt and pepper and sear on all sides in a saute pan with olive oil. Remove from pan and place directly on top of the cedar planks, two steaks per plank. The hot planks should begin to smoke at this point. Cover grill and hot smoke for 7-9 minutes on each side. In the same pan used to sear the steaks, saute‚ shallots, garlic, and mushrooms for approximately 1 minute. Add wine and reduce liquid by one-half, add demi-glace and reduce to desired consistency, stir in fresh herbs and spoon over finished lamb steaks. Serve with horseradish whipped potatoes and candied baby carrots.

Look for "Fresh from Florida" ingredients at your grocery store.

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