Roasted Lamb Steaks with Riesling-Butter Sauce

Our lamb was featured on ABC 7 Chicago this morning!  Here is the recipe from Marion Street Cheese Market in Oak Park, Illinois:

Roasted Lamb Steaks with Riesling-Butter Sauce, 4 to 6 servings

Lamb 4 to 6 lamb steaks, between 10 and 12 oz each, 1-1/2" thick (or substitute either 1 leg of lamb or 2 racks of lamb) 3 tablespoons olive oil 1 teaspoon kosher salt 1 teaspoon cracked black pepper

Riesling Wine-Butter Sauce 3 shallots, peeled and sliced 9 tablespoons unsalted butter, sliced into tablespoon-sized pieces, divided 2 cups Riesling white wine 1/2 cup golden raisins 1 teaspoon fresh thyme kosher salt cracked black pepper

Preheat the oven to 300 degrees.  Lightly season the lamb with salt and pepper.  In a heavy skillet over medium-high heat, heat the olive oil and brown the lamb evenly on all sides.  Remove the skillet and place the lamb on a rack in a roaster pan; then place in the preheated oven.

For medium doneness, roasting time vary per cut of lamb:  lamb steaks - approximately 30 minutes, or until the internal temperature reaches 128 degrees; leg of lamb - approximately 3 hours, or until the internal temperature reaches 135 degrees; or rack of lamb - approximately 30 minutes, or until the internal temperature reaches 130 degrees.

When the lamb is almost done roasting, in a medium saucepan over medium heat, saute the shallots with 1 tablespoon of butter for 2 to 3 minutes, until the shallots are translucent.  Add the wine, raisins and thyme and let simmer for 7 to 10 minutes, until the mixture is reduced by half.  Slowly whisk in the butter pieces and continue to simmer until the sauce is well-combined.  Season to taste with salt and pepper.