Cook the perfect Easter Dinner with this Lamb recipe. This is also a great way to use leftover Lamb, or use all the kale from your garden! Lamb Over Potatoes with Kale.
Lamb Over Potatoes With Kale
Quiet has it’s kept lil’ Little Bo Peep didn’t lose her sheep, she at ’em. Or at least that’s what I think. Plus, such unconventional thinking ties in perfectly with our new recipe. Fairy tales aside, we will not deny that lamb are cute, but we’re also not going to ignore the culinary reality of their wonderful deliciousness either. And if you have carnivoristic tendencies like me, then our Herb Braised Lamb & Kale Over Garlicky Potatoes might just do the trick. And we’re not talking about any old run of the mill potatoes here, we’re talking the gold standard of tubers. Yukon Golds have a distinct color and a characteristic creaminess that holds ingredients like sweet cream butter, sea salt, fresh cracked black pepper cradled in their loving arms. Add some pan gravy made from the drippings and I think we’re in business partna’. But hold onto your hat, because just like mama always said, “You gotta have something green to eat too, baby.” I hear you maman, so we pan-friend a mess of Tuscan kale with some just pressed garlic, diced sweet onions, a bit of extra virgin olive oil and a tablespoon of butter. And yes, the pictures don’t lie, the taste was crazy good. Get the recipe down below.
Lamb Roast Ingredients:
- 3.6 lbs Lamb Roast
- 2 Tbsp Extra Virgin Olive Oil
- 1/3 cup Weber Coffee Rub
- 1/1/4 cup Tawny Port
- 3 Tbsp Extra Virgin Olive Oil
- 1 Large Sweet Vidalia Onion
- 5 Cloves of Garlic
- 4 Sprigs of Fresh Thyme
- 4 Sprigs of Fresh Rosemary
- Preheat oven to 450 degrees.
- Rub or brush the surface of the entire lamb roast with 2 tablespoon of EVOO, rub with Weber Coffee Rub, allow the lamb roast to sit for 15 – 30 minutes at room temperature.
- In a large cast iron dutch oven add 1 tablespoon of EVOO, sliced sweet onions, chopped Thyme and Rosemary.
- Place Lamb Roast on top of onions and herbs.
- Pour in 1 1/2 cups of Tawny Port. Note: do not pour port onto lamb roast instead pour it along the side of the Dutch oven.
- Cover Butch Oven with lid and braise for 1 hour and 40 minutes or until an instant read thermometer reads 155 degrees.
- Remove from oven and transfer meat to a large cutting board or platter. Allow the meat to rest for 15 – 20 minutes. Slice and serve.
- 3 lbs Potatoes
- 1 Stick unsalted Sweet Cream Butter
- 2 Tbsp Extra Virgin Olive Oil
- 1/2 cup heavy cream
- 6 Garlic Cloves, minced
- 1 1/2 Tbsp Kosher Salt
- 1/2 Tbsp Freshly Ground Black Peppercorns
- Cut large Yukon Gold potatoes into quarters, or if smaller, cut in half.
- Fill a medium stock pot with tepid water, add potatoes and a 1/2 tbsp of Kosher salt, then place pot over high heat.
- Allow potatoes to come to a boil, continue to boil for 20 – 25 minutes or until fork tender. To test, remove the largest piece of potatoes and insert the tines of a fork, if the fork easily pierces the potato they are finished cooking.
- Strain water from the potatoes using a colander, and return them to the pot. In a small sauce pan over med-high heat melt a stick of butter. When the butter is melted add minced garlic and sauté for 1 minute. Add heavy cream and allow the mixture to get hot. Slowly add butter, garlic, and heavy cream mixture to potatoes and smash them together, add Kosher salt and freshly cracked peppercorns. Set aside.
Pan Fried Kale & Minced Onions
- 4 cups Tuscan Kale, chopped
- 2 tbsp of Extra Virgin Olive Oil
- 1 Tbsp Unsalted Sweet Cream Butter
- 1/3 cup Sweet Onions, minced
- Kosher Salt to taste
- Freshly Ground Black Peppercorns to taste
- In a skillet over med-high heat add 2 tbsp of EVOO and 1 tbsp of butter, when oil and butter is hot add chopped kale and minced sweet onions, stirring quickly pan fry kale for 4 minutes. Kale should be bright in color and crispy and browned in some areas. Transfer Pan Fried Tuscan Kale to a serving bowl, set aside.
Pan Gravy made with Lamb Drippings
- 1/4 cup Unsalted Butter
- 1/4 All Purpose Flour
- 1 cup Lamb Drippings
- 1 cup Vegetable Broth
- Kosher salt
- Freshly Cracked Peppercorns
- In a skillet over med-high heat melt butter.
- A little at a time add the flour to the melted butter, whisk ingredients together, the mixture will begin to thicken and bubble. Now, whisk in the lamb drippings and cook for a few minutes more. Finally, whisk in a little at a time, the vegetable broth. Keep whisking, the gravy will thin out and become smooth. Remove from heat. Add Kosher salt and freshly cracked peppercorns to taste.
- Ladle Yukon Potatoes with Garlic onto a large platter. Top potatoes with the Braised Lamb Roast. Add the Pan Fried Tuscan Kale & Onions. Finally, drizzle the Pan Gravy over the kale, lamb and potatoes.
Enjoy and Happy Easter!