Recipe from chef Jeff Blank, Hudson’s on the Bend.

1 12-ounce lamb loin filet
2 pounds lamb bones
2 medium onions
1 stalk celery
3 carrots
5 bay leaves
2 sprigs rosemary
1/2 cup whole mint and 2 teaspoons chopped mint
2 tablespoons whole black peppercorns
1/2 cup brown sugar
3 cups Burgundy
1/4 cup tomato paste
2 tablespoons salt
1 gallon water
2 tablespoons honey

Roast bones with onion, celery, and carrots at 350 degrees. When browned, add bay leaves, rosemary, 1/2 cup mint, peppercorns, brown sugar, Burgundy, tomato paste, salt, and water. Reduce stock by half over low burner, preferably overnight. Strain, and let settle. Skim off fat. Add honey and chopped mint. Simmer, and skim off any remaining fat.

Slice filet into 6 pieces on the bias. Salt and pepper lightly. Bake at 375 degrees for about 20 minutes for medium-rare. Turn once. Serve with sauce.

Serves 6