My wife’s family has been helping us repair our bathroom. So for a thank you dinner one evening we decided to cook up some lamb and potatoes. A unique twist to an Irish fare.
- Lamb
- 4 lbs lamb legs deboned and butterflied to an 1 1/2 in thickness.
- Combine in a bowl:
- 10-12 garlic cloves thinly sliced
- 1/2 cup rosemary leaves thinly sliced
- 1 1/3 cup olive oil
- 4 lemons halved and squeezed
- Put lamb in the bowl and cover with plastic wrap.
- Place in the fridge overnight.
- Potatoes
- 5 lbs of small yellow new potatoes.
- Parboil the night before.
- Shock the potatoes in an ice-bath.
- Place in a bowl and cover with plastic wrap.
- Place in the fridge overnight.
- Mint pesto for lamb.
- In a blender combine the following:
- 12 garlic cloves
- 4 oz of pine nuts
- 4 oz parmigiano reggiano
- 1 cup basil leaves
- 3 cups mint leaves
- 1/3 cup extra virgin olive oil
- Pulse a few times to start breaking up the ingredients.
- Run the blender to make a paste, add to thin out the mixture:
- 1/2 cup vegetable oil
- salt and pepper to taste
- In a blender combine the following:
- Heat the grill to medium high.
- Place lamb on the grill with the fat side down.
- Close the lid for 10-15 minutes.
- Flip the meat over.
- Close the lid and let cook for another 10-15 minutes.
- The lamb will need to be 130 F for medium rare.
- Take lamb and place on a cutting board.
- Cover with foil let the meat rest for 10-15 minutes.
- Potatoes
- 2 bunches of scallions cut into 1-2 in strips.
- Saute for 2-3 minutes
- Add 2 tbsp chopped garlic
- Add to deglaze the pot:
- 1/2 cup white wine
- 1/2 cup water
- Add potatoes and cover the pot.
- Turn down the heat and simmer for about 10-15 minutes.
- 2 bunches of scallions cut into 1-2 in strips.
- Vegetables
- Saute
- 1 head of broccoli
- 1 cup of cherry tomatoes
- 1/4 cup lemon juice
- 1 tbsp garlic, chopped
- salt and pepper to taste
- Saute
The final plate with the sliced lamb with the pesto sauce placed over it along with the potatoes and vegetables.
Mint pesto! Brilliant! I’m going to try it as a dressing for watermelon and feta salad.
WOW!, that looks so good. Thanks chef John.
Thank you Nancy.