kosher
🌿 Garden-Herb Lamb with Pan Sauce & Blue Potato Bake
With fresh garden herbs, kosher lamb, and heirloom blue potatoes
Ingredients
For the Lamb:
- 1–2 kosher lamb shoulder chops (about 1 lb total)
- Salt & cracked black pepper
- 3–4 cloves fresh garlic, crushed
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh Egyptian walking onion tops, chopped
- 2 tbsp olive oil
- 1 tbsp New Zealand grass-fed butter
For the Pan Sauce:
- 1 cup baby portobello mushrooms, sliced
- Splash of white wine vinegar
- 1/2 tsp Maggi seasoning
- 1–2 drops liquid smoke
- 1/4 cup heavy cream
- 1 tbsp New Zealand grass-fed butter
- 1 tsp Asian garlic chives, finely chopped (added at finish)
For the Potatoes:
- 1.5–2 cups heirloom blue potatoes, diced
- Olive oil
- Salt & pepper
- 1 tbsp chopped Egyptian onion tops
- Optional: 1 tsp minced garlic (add at end)
- 1 tbsp New Zealand grass-fed butter
- 2 tbsp grated Romano cheese
- 2 tbsp grated Parmesan cheese
Instructions
1. Prep the Lamb:
Season lamb chop(s) on both sides with salt, pepper, crushed garlic, rosemary, thyme, and Egyptian onion tops. Let rest at room temperature for 10 minutes to absorb flavors.
2. Roast the Potatoes:
Preheat oven to 400°F (204°C). Toss diced potatoes with olive oil, salt, pepper, and Egyptian onion tops. Spread evenly on a baking sheet and roast for 20–25 minutes. About 5 minutes before they’re done, stir in butter and, if using, minced garlic. Sprinkle with grated Romano and Parmesan cheeses, then broil for 2–4 minutes until crisped and golden.
3. Sear the Lamb:
Heat olive oil in a Smithey cast iron skillet over medium-high heat. Sear lamb chop(s) 3–4 minutes per side until browned. Adjust heat as needed. Add butter in the final minute and baste the lamb. Remove and let rest while you make the sauce.
4. Make the Pan Sauce:
In the same skillet, sauté baby portobellos until browned and liquid evaporates. Deglaze with white wine vinegar, scraping the pan. Add Maggi seasoning and liquid smoke. Stir in cream and butter, simmer until slightly thickened. Finish with a sprinkle of Asian garlic chives.
5. Serve:
Plate the lamb with spooned mushroom pan sauce. Add crispy blue potatoes on the side.
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