Here is the epitome of Spring in one meal!! LOVE lamb, potatoes (in any form), peas, and, of course, herbs - since I grow all my own on my balcony farm.
(serves 4)
4 large russet potatoes, peeled and cubed
Kosher* salt
4 leg of lamb steaks or shoulder steaks (about 1&1/4" thick), at room temp.
Freshly* ground pepper
2 T. EVOO
2 T. Kerrygold* butter
4 cloves garlic - 2 crushed and 2 grated or pasted
1/2 cup white wine
1/2 cup lamb stock or low sodium* chicken stock
1/2 lemon, juiced (about 2 T.)
1/2 cup mascarpone or crème fraiche
1/4-1/2 cup whole milk or half and half
1/4 cup chives, finely chopped
A small handful mint, finely chopped, plus 4 sprigs for serving
A small handful of flat-leaf* parsley, chopped
2 cups frozen petite peas (LOVE the ones from Trader Joe's - they are very sweet*), cooked in
boiling water for 1 min.
Place the potatoes in a med. pot; cover with water, and bring to a boil over med.-high heat. Season with salt and cook until tender, about 15 mins. Season the lamb with S&P. Heat a cast-iron skillet over med.-high. Add the oil, two turns of the pan. Add the lamb and cook turning once, until browned, 7-8 mins. Reduce the heat to med. and add the butter and crushed garlic. Using a spoon, baste the lamb with the pan juices, about 2 mins. Add the wine and simmer until reduced by half, 3-4 mins. Add a splash of stock and let it bubble up. Add the lemon juice and remove the skillet from the heat. Drain the potatoes and return to the hot pot. Add a splash of the stock, the mascarpone, 1/4 cup milk, herbs, and the grated garlic; season with S&P. Add half of the peas and coarsely mash the potato mixture; season with S&P to taste. Stir in the remaining peas, and the remaining 1/4 cup milk, if too thick. Divide the lamb among the plates; drizzle with the pan juices. Serve with the mashed potatoes. Garnish the plates with mint sprigs.
"Be yourself. Everyone else is taken." ~ Oscar Wilde
Have FUN today. I hear that the SUN is supposed to shine!!!!!
Love,
MM
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