Thursday, August 30, 2018

Irish Herb Crusted Lamb with Mint Salsa Verde

This dish will be featured in my "Pop Up "Slainte" Restaurant.  This recipe is not scientific so measurements are not exact.  It is to taste...

- Rack of Lamb preferably Irish (New Zealand, Welsh, English or Australian Lamb also fine)
- Season with Salt and Pepper and smear Chops in a Dijon Mustard
- Bread Crumbs- A cup or two pulsed finely in food processor
- Add Chopped Parsley, Chives, Salt Pepper and Lemon Zest
-  Combine ingredients and toast in nonstick pan with a 4-6 oz butter
-When the butter is incorporated and the bread crumb mixture begins to smell toasty remove to cool
-After cooling, pack mixture around the lamb chops and let rest
-Preheat oven to 400 degrees

Salsa Verde
- Chop equals amounts of parsley, basil, mint, chives and tarragon (about 1/2 a cup each)
- Take Jalapeno or Serrano pepper and remove seeds and finely mince.            - Zest a 1/4 cup of lemons
- Open a small Anchovies tin and place all ingredients in Blender
- Add 1/3 Cup of Lemon Juice
 - Blend ingredients 
Drizzle XV Olive Oil into blender until a nice sauce is formed
- Taste for more acidity, salt or pepper, or more XV Olive Oil 
Leave at room temperature

Place Herb Crusted Lamb in Oven in roasting pan - top rack preferably
Cook for around 20 mins until internal temperature reaches between 125-129 degrees.  Remove from oven.  Let rest for 5 minutes.  Cut chops two chops per portion.  Arrange on plate and serve Salsa Verde next to Lamb Chops

Bon Appetit 


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