So, I made a base vinaigrette that serves as a sauce for this whole dish. You should make this first, then cook the rest of the items. I made it in a mortar and pestle, but it would be much easier in a blender.
1/4 cup mint leaves
2 T green onions chopped
1 tsp fresh ginger, chopped
1/4 cup olive oil
2 T red wine or rice wine vinegar (I used the daikon pickle brine from the previous recipe)
Salt, to taste
Add all ingredients and blend. You can make it as smooth or chunky as you want.
Side salad:
One small head of bok choy, chopped large
About 6 pea shoots, chopped large
Small amount of daikon pickles chopped
1 Tsp mint dressing (above)
Add all ingredients to a bowl and toss until leaves are uniformly coated by dressing. Let this sit while preparing the rest of the dish. This will wilt the greens.
Lamb and Braised Greens
2 oz lamb meat cut into 1 inch cubes
2 snow bank mushrooms chopped
1 T mint dressing (above) used instead of oil
Heat a medium sized saute pan. Add mint dressing as you would oil. When hot, add lamb meat and morels and toss to coat. Heat for several minutes until the lamb has a nice coloration. Set aside on a plate and cover to keep heated. Use the same pan to quick-braise the greens. In this instance, I used kohlrabi greens and tuscan kale, but feel free to use whatever greens you like.
2 cups mixed greens (tuscan kale and kohlrabi greens are pictured) chopped large
1 T water
1 tsp red wine vinegar
1 tsp sambal oelek or red pepper flakes
salt, to taste
Put the pan back on the heat. Add add all the ingredients except the salt and cover with a lid. Cook until the greens are bright green and shiny. Season to taste with salt. Add the greens and salad to the plate with the lamb and enjoy!
This was my first time eating kohlrabi greens. They are much more fibrous and pungent than the tuscan kale, but still good. The snowbank mushrooms were the perfect pairing for the lamb. I don't know that I have ever had lamb with mushrooms, but I would do it again in a heartbeat.
No comments:
Post a Comment