Are you ready to show off your amazing kitchen skills and win prizes? Whether you’re a seasoned chef or a home kitchen enthusiast, this is your chance to shine! Submit your recipe, photo and a short blurb about what inspired your masterpiece. One winner chosen each month will receive a $50 gift card from Raven’s New & Used and have their recipe published in the PQBNews. This month’s winner is Chef Toni and her Herb and Pistachio Crusted Lamb w/ Garlic Potato Puree and Red Wine Reduction.
Herb and Pistachio Crusted Lamb w/ Garlic Potato Puree and Red Wine Reduction
For the Garlic Potato Puree:
Rinse 3 medium yukon gold potatoes and boil until fork tender all throughout
Dice fresh garlic and sautee in 1-2 tablespoons of butter until brown
Add about 1-1.5 cups of cream once the butter and garlic are browned
Peel potatoes once cooled and use a ricer to mash the potatoes into the pot once cream comes to a simmer
With a whisk, combine the mixture until homgenized
(Bonus points if you choose to sift the potatoes through a strainer to get the mixture as silky as possible)
Add salt and pepper to taste
For Lamb:
Season Lamb with salt and pepper and cook in a covered pan on low heat with a drizzle of oil until internal temperature is 5 degrees shy of desired temp (we're going for medium, so i cooked until 125F)
While Lamb is cooling down, add 1 Tbs butter, 1.5 Tbs mustard, Parsley, Thyme, and roasted salted pistachios to a food processors until almost fine.
Turn up the heat on the pan to medium high.
Coat outter rim of the Lamb with the pistachio herb mixture and get a 2 minute sear on all sides.
Let Lamb rest so it can finish cooking and rest
Red Wine Reduction:
While Lamb is resting, add 1 cup of a fruity, semi-sweet red wine (preferably a zinfandel)
Once reduced, add a rosemary sprig and 2 tablespoons of asked butter.
Let simmer until desired consistency
TO ENTER: Visit www.pqbnews.com/contests and look for ‘Recipe Box Contests’ or email editor@pqbnews.com