Herb Roasted Spring Lamb, Farmers Market Roasted Root Vegetables

Ingredients
Lamb:
12 oz lamb loin
½ Tsp. Kosher salt
½ Tsp. ground pepper
½ Tsp. fresh rosemary
2 Tsp. lavender honey (found at local farmers market)
1 Tsp. fresh thyme
2 Tsp. olive oil

Vegetables:
1/2 Tsp fresh thyme
1 oz. olive oil
4 Each carrots
6 Each white radish
1 Each celery root
2 Each golden beets
4 Each garlic cloves
6 Each pearl onions
½ Tsp. Kosher salt
½ Tsp. black pepper

Sauce:
All lamb pan juices
2 Cups pinot noir
1 Each bay leaf
3 Cups chicken stock
2  Tsp. butter
All roasted vegetable drippings
1 sprig rosemary
2 Tsp. minced shallots
½ Tsp. black pepper
1 Tsp Kosher salt
1 Pinch ground black pepper


Directions:
Lamb
• Rub lamb with salt, pepper, thyme, rosemary.
• Heat up pan with olive oil, then add lamb fat side down on medium heat.
• Sear all four sides, then place pan in pre-heated oven on 375˚ for 15 minutes.
• Brush lamb with lavender honey and roast for five minutes.
• Take out of oven, let lamb rest for five minutes before slicing.
• Keep juices for the sauce.

Vegetables
• Purchase vegetables at your local farmers market.
• Wash and peel all vegetables.
• Cut vegetables into large two-inch Pieces.
• Toss in a bowl with olive oil, herbs and spices.
• Roast on 400 degrees for 30 minutes until carmelized.

Sauce
• Use the same pan the lamb roasted in.
• Add butter and shallots, cook until carmelized and add wine, chicken stock, herbs and vegetable drippings.
• Let stock reduce by half, then finish with butter and salt and pepper to taste.