Featured Chef Terry Sheldon

Minted Honey-Glazed Lamb SirloinOtto's sits perched on a wooded hill in suburban Madison, Wisconsin. Occupying a stately stone farm house originally built in the 1870s by German immigrants, Otto's has been renovated to house a casually elegant restaurant and a favorite destination for Madison diners.

Homey country charm puts diners at their ease; the upscale Mediterranean-style cuisine tantalizes their senses. Executive Chef Terry Sheldon has worked closely with Owner Kamil Tanyeri to create flavorful appetizers and entrees that reflect Tanyeri's Turkish heritage. That means sauces, dips, glazes and marinades are enhanced with aromatic herbs, tart citrus, pungent garlic and distinctive honeys.

With his Minted Honey-Glazed Lamb, Chef Sheldon complements the meat's distinctive taste with a sweet-savory blend of mint and honey. Exotic to American palates, the combination is classic in Mediterranean countries where the ingredients are dietary staples.

A frequently offered special, the lamb dish is always strong seller. Says Chef Sheldon, "The pairing of honey and mint delivers an unusual flavor nuance that complements but doesn't overwhelm the lamb. Like Mediterranean cooks, we rely on honey's subtle sweetness to heighten and enhance the savory and spicy flavors of a dish."

Otto's Minted Honey-Glazed Lamb Sirloin with Goat Cheese Potato Cake and Honey-Caramel Jus

Yield: 24 Portions

24

pieces, 8 oz. each Lamb sirloin, trimmed

 

Salt, as needed

 

Freshly ground black pepper, as needed

 

Mint honey glaze (see below)

 

Goat cheese potato cakes (see below)

12

fresh mint sprigs, for garnish

 

Salt, as needed

 

Pepper, as needed

 

Olive oil, as needed

Per Order:

  1. Place 1 piece lamb sirloin on a roasting pan; brush with Mint-Honey Glaze. Season well with salt and pepper.
  2. Roast lamb, basting frequently with Mint-Honey Glaze, and 1 Potato Cake at 450°F, until lamb reaches desire doneness (135°F for rare) and Potato Cake is hot, about 12 minutes depending upon thickness of meat.
  3. Thinly slice lamb across grain.
  4. To assemble, arrange lamb slices around Potato Cake on a serving plate. Spoon 2 Tablespoons Honey-Mint Glaze over lamb. Garnish with a fresh mint sprig.

Mint-Honey Glaze

Yield: 1-1/4 quarts

1

lb. 14 ounces (2-1/2 cups) honey

2-1/2

cups sugar

1/3

cup water

1-1/4

quarts red wine vinegar

16

fresh mint stems with leaves

12

fresh mint sprigs, for garnish

METHOD:

  1. Combine honey, sugar, and water in a heavy saucepan. Bring to a boil; cook until mixture develops a deep amber color.
  2. Add vinegar to honey mixture, taking care to deflect steam and splatters with a pan lid; whisk until well combined.
  3. Reduce honey mixture to 1-1/4 quarts.
  4. Add mint; steep for 15 minutes.
  5. Strain; reserve.

Goat Cheese Potato Cakes

Yield: 24

3

lbs. (cups) onion, finely chopped

 

Extra-virgin olive oil, as needed

24

(about 8 oz. each) large baking potatoes, baked

1

oz. fresh sage leaves, shredded

 

Salt, as needed

 

Pepper, as needed

1-1/2

lbs. fresh goat cheese

METHOD:

  1. Sauté onion in 1/3 cup olive oil until soft, about 10 minutes; reserve.
  2. Peel potatoes; shred coarsely.
  3. Combine potato with reserved onion, sage; salt and pepper to taste. Reserve.
  4. Shape each ounce of chilled goat cheese into a 1 x 1/4" disk; reserve.
  5. Press 1/2 cup lightly packed potato mixture into 24 3 x 1-1/2" oiled metal rings.
  6. Place goat cheese disk in the center of the potato mixture in each ring, taking care that it not touch the sides of the rings.
  7. Press 1/2 cup lightly packed potato mixture on top of each ring until it is level with top edge of the ring.
  8. In batches brown each side of the potato cakes in a non-stick pan in olive oil, about 1 minute per side.
  9. Carefully remove ring; reserve.

RECIPE BY: Chef Terry Sheldon

Otto's Restaurant & Bar
6450 Mineral Point Road
Madison, Wisconsin 53705
(608) 274-4044

Connect with Otto's
on the Web at: www.madison.com/otto/