Dijon- and herb-coated Colorado lamb


Editor’s Note: The following recipe continues a bi-monthly series of recipes from the kitchen of Chef Erich Owen, classically trained and oh so popular executive chef (since 2008) of the Chop House at the New Sheridan Hotel. Awarded the 2011 Four Diamond Hotel rating, the New Sheridan Hotel in Telluride is one of the premiere historical destination resorts in Colorado. The hotel was also recognized by the readers of Conde Nast Traveler as one of the top 5 “Best Places to Ski & Stay in North America” and number 1 in service. Having first opened for business in 1891, (when the Town of Telluride was just four years old), the New Sheridan is listed on the Department of the Interior’s Register of National Historical Places. In addition to the hotel’s historic Bar and its Parlor, great places to meet, greet and eat, the New Sheridan’s Chop House is where to head for a fine dining experience. At the Chop House, Erich Owen oversees a menu based on New American cuisine with international flavors and regional ingredients (whenever possible).

Dijon- and herb-coated Colorado lamb

Dijon & Herb Coated Colorado Lamb

“This week, I chose to focus on a lamb because this particular dish is one of the more popular we serve here at the New Sheridan. It is also my personal favorite. If I had one last meal to eat before I died, it would include lamb. And lamb is by far the funnest meat to match wine with mainly because it goes so well with so many grapes, plus it heightens any dining experience. If you don’t feel like making it this particular lamb dish at home, come on to the Chop House. We will be happy to prepare it for you.”

Dijon & Herb Coated Colorado Lamb with Quinoa Pudding, Balsamic Port Reduction, Mint Syrup and Fresh Figs.

For the Lamb:  (Serves four)

1 full rack of Colorado lamb cleaned and frenched
1/2 Cup Dijon Mustard
1 Sprig of rosemary, thyme, and sage (finely chopped)
Salt and Pepper
2 oz. Vegetable oil


In a medium sauce pan heat oil to smoking point. Sear lamb until golden brown on each side. Remove and coat with mustard and herbs. Place back in 400 degree oven for 10 minutes. Pull out and let rest for 5 minutes.

For the Quinoa Pudding:

1 Cup Quinoa (fully cooked)
6 egg yolks
1/2 Cup heavy cream
1 sprig of sage. finely chopped
Salt & Pepper


Heat heavy cream in small sauce pot. In a medium size mixing bowl whisk egg yolks until they have become opaque. Slowly add hot heavy cream into egg mixture. In a small casserole dish (8″ by 8″) or close-to, place cooked quinoa first followed by the egg cream mixture. Add sage on top and place into a 325 degree oven for 45 minutes or until quinoa has set. Let cool and punch out into squares or circles. Reheat when ready to serve (note this can be done the day before).

For the Sauce:

1 Qrt. Beef stock
1 Cup Balsamic vinegar
1 Cup Port wine

In a medium sauce pot add all ingredients and reduce by 70 percent. Reserve and keep warm.

For the Mint Syrup:

1/2 Cup Simple syrup (1:1 ratio of sugar and water simmered until sugar has dissolved)
1/2 Cup fresh mint leaves


Let simple syrup cool completely. In a blender add simple syrup and mint and blend well.


Place warm custard in the center of the plate. Slice two bones of lamb per person and place around custard. Drizzle both sauces on top and garnish with fresh figs and mint.

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