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Lamb with pea pistou inspired by a NYT recipe. Lamb meatballs were oven baked at 425* for 15/20 and developed nice browning. I made 7 large ones rather than a dozen. The pea pistou was a pleasing combination with the lamb, my peas were zapped for a minute and then immediately semi puréed in FP with basil, evoo and a little garlic. The rice pilaf …barley, farro, was lovely with the lamb and peas.
Dessert was Panna cotta with Amarena cherries and cherries in pastis.
Lamb with pea pistou inspired by a NYT recipe. Lamb meatballs were oven baked at 425* for 15/20 and developed nice browning. I made 7 large ones rather than a dozen. The pea pistou was a pleasing combination with the lamb, my peas were zapped for a minute and then immediately semi puréed in FP with bail, evoo and a little garlic. The rice pilaf …barley, farro, was lovely with the lamb and peas.
Dessert was Panna cotta with Amarena cherries and cherries in pastis.
