Herb Crusted Lamb Pop with a Sundried Tomato and Brown Butter Gnocchi – Recipe
Rak of lamb cut into individual “pops”
5-6 fresh Sage leaves (fine chopped)
3-4 tblsp fresh Thyme (fine chopped)
2-3 tblsp fresh Oregano (fine chopped)
1 tblsp fresh Rosemary (fine chopped)
Heavy pinch of Salt
EVOO to coat
1 Russet Potato
1 egg yolk
Heavy pinch Salt
3/4 stick unsalted butter
3 tblsp chopped sundried tomato
Heavy pinch salt
Coat and cover lamb with evoo. Salt, pepper, and chopped herb mix and set aside.
Bake potato in oven at 400 until tender. Pull out and let cool. Peel and put potato thru ricer and place in large bowl or on lightly floured surface. Slowly add flour while gently mixing with potato. Be careful here, if you over work this dough it will get tough and chewy. Add the egg, salt and pepper and finish folding and kneading together. Cut into even pieces and roll out thinly over floured table. Cut into gnocchi size pieces and press lightly with fork.
Get grill smoking hot and place lamb on grill. About 3-4 minutes per side. Take off and let rest.
In sauce pan add butter, sundried tomato and salt and pepper and let simmer lightly until combined.
Add gnocchi to boiling water for 2-3 minutes.
Add drained gnocchi to sauce pan with butter and toss and cover well.