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Pistachio crusted lamb

I'm off from work this week so decided to spend some extra time on meals since I'm not rushed. I do enjoy cooking and trying new recipes, but haven't had much time lately to do so. Tonight's menu included pistachio crusted lamb, mascarpone mashed potatoes, and roasted brussels sprouts. Everything came out perfect and the meal was REALLY good :) For the lamb dish, I used Sir Kensington's Spicy Brown Mustard and for the brussels sprouts I used a balsamic glaze instead of making my own vinaigrette. From start to finish, it took me less than 1 hour and everything came out great.

Mascarpone Mashed Potatoes
INGREDIENTS
  • 3 pounds Yukon Gold potatoes
  • 8 tablespoons heavy cream or whole milk, more if needed
  • 3 tablespoons unsalted butter
  • 4 tablespoons shredded Parmesan cheese
  • 4 tablespoons Mascarpone cheese
  • kosher salt and freshly cracked black pepper to taste
  • freshly chopped chives
INSTRUCTIONS
  1. Peel and dice potatoes, making sure all are in about 1 inch cubes. Place in a large pot and cover with water. Bring to a boil over medium-high heat and then reduce heat to medium low to maintain a rolling boil. Cook until potatoes are fork tender and you can easily pierce them with a fork when touched.
  2. Remove the potatoes from the heat and drain off the water. Place the diced potatoes through a ricer and then place back into the warm pot. Add the cream, butter, Parmesan, mascarpone and stir to incorporate. Season with salt and pepper and fold in the chopped chives

Roasted brussels sprouts with Balsamic glaze and pomegranate seeds
INGREDIENTS
  • 2 pounds brussels, trimmed and halved
  • 2 tablespoons olive oil
  • kosher salt and freshly cracked black pepper
  • ½ teaspoon red pepper flakes
  • 1 cup pomegranate seeds
  • Balsamic glaze
INSTRUCTIONS
  1. Pre-heat oven to 425 degrees F.
  2. Place the halved Brussels Sprouts on a parchment lined baking sheet. Drizzle with olive oil and season with salt, pepper and red pepper flakes. Transfer the baking sheet into the oven and roast for 25-30 minutes until the sprouts are fully cooked and the edges are crispy.
  3. Remove from the oven and set aside. Mix in pomegranate seeds and drizzle with balsamic glaze and mix everything together

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