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January 27, 2005
Roast Lamb w/ Almond Pesto and Crushed Potatoes
Almond Pesto:
¾ cup fresh basil leaves, finely chopped
1 small clove garlic, peeled and finely chopped
4 toasted, skinless almonds, finely chopped
3 tbl extra-virgin olive oil
Salt and freshly ground black pepper
Lamb and Potatoes:
¼ cup extra-virgin olive oil
One 1 ½ lb lamb sirloin
Salt and freshly ground black pepper
1 small yellow onion, peeled and chopped
3 cloves garlic, peeled and thinly sliced
9-12 small new potatoes, boiled
Directions:
1. For the almond pesto: Put basil, garlic, and almonds in a medium bowl. Mix well with a wooden spoon while drizzling in oil. Season to taste with salt and pepper, and set aside.
2. For the lamb and potatoes: Preheat oven to 400 degrees. Heat oil in a large, heavy, ovenproof skillet over medium-high heat until hot. Generously season lamb with salt and pepper, then sear until lightly browned about 2 minutes per side. Reduce heat to medium, add onions and garlic, and cook, stirring often, until onions are soft and golden, about 5 minutes. Add potatoes to skillet, lightly crush with the back of a large spoon, and season to taste with salt and pepper. Transfer skillet to oven, and roast until internal temperature of lamb reaches 125 degrees on a meat thermometer for medium-rare, about 10 minutes.
3. Remove skillet from oven, transfer lamb to a cutting board, and return skillet with potatoes to turned-off oven to cook a little longer while meat is resting. Cover lamb loosely with foil, and set aside for 10 minutes.
4. Remove potatoes from oven, gently stir in pesto, then divide between 2-4 dinner plates. Slice lamb, and arrange over potatoes, moistening lamb with any accumulated juices. Spoon some red-onion relish on top of lamb, and drizzle plates with a little fruity extra virgin olive oil, if you like.
Makes 2 to 4 servings.
Posted by Kelli Little at January 27, 2005 03:56 PM