Lamb Shoulder Puttanesca with Seared Fingerling Potatoes
Lets get a little spicy for V-Day, with our version of a Puttanesca. But if you're not a lamb fan, feel free to substitute with a pork tenderloin. Just adjust the cooking time accordingly.
Servings
4
Ingredients
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1 - 2Lb Lamb Shoulder or Pork Tenderloin (adjust cooking time)
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Salt and Pepper
Olive Oil
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1 Glove Garlic Chopped
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2 Sprigs of Fresh Rosemary Chopped
1 Tablespoon Lemon Juice
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4 Tablespoons of Butter
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1 lb fingerling potatoes
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Salt and Pepper
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4 Tablespoons of butter
2 Tablespoons extra-virgin olive oil
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3 garlic cloves, thinly sliced
4 anchovy fillets
½ teaspoon crushed red pepper flakes
1cup olives, crushed, pits removed
¾ cup dry white wine
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1 Jar Red Pepper Medium Diced
2 Tablespoons drained capers
1 Tablespoon Toasted Pine Nuts
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1 Tablespoon lightly chopped Mint
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1 tablespoon Basil, lightly chopped
¼ Cup Fresh Parsley
Zest of 1 Lemon
1 Garlic Clove finely chopped
Roast Lamb
Fingerling Potatoes
Puttanesca sauce
Gremolata
Directions
Roast Lamb
Set oven to 325 F
Lightly score fat on lamb in a crisscross pattern at 1" intervals. generously with salt and pepper, coating evenly on all sides.
Mix garlic, rosemary, olive oil, and lemon juice in a small bowl.
In a large Pan, sear the lamb until golden brown on every side. Spoon Garlic, Rosemary Mixture on to lamb. Place in over and Roast until it reaches an internal temp of 135 F for medium rare or 150 F for Medium.
Cover the pan with Foil and and allow the meat to rest for 5 min. This will bring the final internal temp to 145 for Medium Rare and 160 for Medium
Fingerling Potatoes
Slice Fingerlings lengthwise, and season with Salt and Pepper
In a large oven safe pan, on your stove heat butter until it sizzles. Add potatoes with the non skin side facing down. Cook the potatoes until the bottom side starts to brown. Place in oven for aprx 30 min
Puttanesca Sauce
Set heat to medium on your stove, heat olive oil and add garlic and anchovies. Cook until anchovies dissolve and garlic softens
Add Red Pepper Flakes, then stir in Roasted Red Peppers and cook for 3 min.
Add Olives, Wine, Capers, and Pine Nuts simmer until the wine evaporates aprx. 5 min.
Remove from Heat and add Basil and Mint
Gremolata
Combine All ingredients and mix, sprinkle on top of plated dish
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