Tuesday, June 18 2013, 11:48 AM MDT
Lamb Dish For Dinner
As Aired March 19, 2013
Recipes Courtesy Chef Bryan Woolley
LAMB MARINADE (LODOLEMONO)
2 Tbsp Dijon Mustard
1/4 Cup Lemon Juice
2 oz Dried Oregano
1 Cup Extra Virgin Olive oil
Salt and Pepper to taste
Add the Mustard, Lemon Juice, Oregano, Salt and Pepper into a Cylindrical Container (something like an old mayonnaise jar).
Using a stick blender, blend all ingredients and slowly add oil. Should get the consistency of a loose mayonnaise.
Trim off all of the silver skin.
Pound lightly with a spiked mallet.
Marinate overnight if possible 1 hour is ok.
Cut fingerling potatoes into bit sized pieces.
Boil until tender then cool.
Zest Of 2 Lemons
2 Bunches Parsley
3 Garlic Cloves
1 Cup Olive Oil
1 Cup Fresh Herbs
Like Basil, Green Onions, Rosemary, Thyme, Sage, Chives, (no herbs like cilantro or mint preferred) about 1 cup
Blend using stick blender until smooth.
LAMB DISH FOR DINNER
6 oz of marinated lamb per person
Heat pan until almost smoking.
Add lamb and brown on both sides until desired doneness.
About 1-2 min per side (very quick because of the pounding).
Slice into bite sized Pieces.
In a separate pan:(measurements are person)
2 Cups Potatoes
½ Cup Sliced Heirloom Cherry Tomatoes
2-3 Artichoke Hearts
1 Tbsp Olive Oil
1 Tbsp Gremolata
Heat the pan until smoking hot.
Add the oil, then potatoes and artichoke hearts.
Toss with the gremolata and then leave alone for about 3 min.
Add the cherry tomatoes.
Toss again and serve on the bottom of the plate with the sliced lamb on top.
(Copyright 2013 Sinclair Broadcasting Group)