Lamb Gremolata with Caramelized Onion Mashed Potatoes
|April 21, 2011||Filled under Main Dishes, Meat, Sides, Vegetables|
Everyone needs that go-to entertaining recipe that will make their guests feel honoured, yet is easy to whip up. Inlaws dropping in? Hot date? Hosting Easter dinner? Don’t worry, try this lamb recipe and you’ll look like a star without breaking a sweat. The mint, lemon, and parsley in the gremolata are the perfect flavours for a spring time supper. Make this, and you’ll be able to entertain with ease.
What’s a gremolata? It’s a fancy word for a garnish made of parsley, lemon, and garlic. I’ve added some fresh mint to the mixture – mint and lamb go together so nicely. Throw in some gluten free bread crumbs and you have a delicious breading for your lamb chops. I use my trusty mini chopper to do the hard work for me.
When zesting the lemon, make sure to only grate the yellow peel part and not the white part underneath – it’s bitter tasting. I used day old gluten free bread and threw it in the chopper and blended until everything was combined.
Cutting a rack of lamb is super easy – just use a large sharp knife and cut along the bone. One rack feeds 2-3 people, depending on the size of the rack (usually 8 pieces) or how hungry your guests are.
Once you have the lamb cut into individual chops, you just firmly press some of the breading into the meat on both sides of the chop. You can totally do this ahead of time – allowing the meat to chill in the fridge with the breading acutally helps the breading stick to the meat.
Recipe (serves 2-3)
Mint Gremolata Lamb Chops (Gluten Free)
- 1 Tbsp fresh mint
- 2 Tbsp fresh flat leaf parsley
- 1 tsp finely grated lemon zest
- 2 cloves garlic
- 1 tsp olive oil
- 1 1/2 slices day old gluten free bread
- salt and pepper to taste
- 1 rack of lamb
In a mini chopper or food processor, combine the first five ingredients and blend until finely chopped. Break up the day old bread and add to the chopper and blend. Add a pinch of salt and combine. Slice the rack into individual chops by holding onto the bone and cutting along the bone through the meat. Season the chops with salt and pepper. Press about 1 teaspoon of the topping into each side of the lamb chop – the breading should be firmly pressed in an even layer. Place in a dish and refrigerate for 1 hour up 4 hours.
Heat a large skillet on medium-high heat. Add some 1 tablespoon of oil to the pan and swirl around to coat the pan. Add the lamb chops to the pan and cook for 2 to 3 minutes until golden brown. Turn the lamb chops to cook the other side for another 2 to 3 minutes. Remove pan from heat and let rest for 5 minutes before serving for medium-rare chops.
Caramelized Onion Mashed Potatoes (Dairy-Free)
- 6 – 7 yukon gold potatoes, peeled
- 1 cup thinly sliced onion (yellow or spanish onion)
- olive oil
- 4 Tbsp Earth Balance Vegan Buttery Sticks
- 4 Tbsp soy milk
- 1 Tbsp fresh chives, finely diced
In a pan on medium heat, add 2 tablespoons of olive oil and add onions. Continue cooking for 10 minutes or until onions are golden brown but not burnt. Meanwhile, boil the potatoes in salted water until easily pierced with a fork. Drain potatoes, reserving 1 cup of liquid, and return potatoes to the pot. Put butter and soy in a bowl and microwave until butter is melted. Pour mixture into potatoes and mash with a potato masher or fork. Add onions and chives and blend with an immersion blender for smooth texture or a masher for a chunkier mash. Add 2 tablespoons of the reserved liquid and continue mashing until desired texture is reached. Potatoes should be moist but not wet. Garnish with store bought fried onions.
Boil frozen peas in boiling salted water until cooked (follow package instructions). Drain and return to pan. Add some vegan butter, finely chopped mint, a splash of fresh lemon juice and salt to taste.