Best 7 Boxty With Seared Lamb Loin And Whole Grain Mustard Aioli Recipes

SEARED DIJON LAMB LOIN WITH ASIAN 'RATATOUILLE' GARLIC-MINT TAPENADE

Steps:

• Mix Dijon, wine, oil, garlic, and soy. Marinate the lamb filets for 1 hour.
• Coat a large saute pan on high heat with oil. Season the lamb filets with pepper (salt is optional since it has been in the soy marinade) and pan sear both sides until brown, about 6 minutes total.
• Let rest for 3 to 5 minutes.
• On a large plate, place a small mound of ratatouille in the middle. Surround with 3 filets of lamb, topped with Garlic-Mint Tapenade. Garnish with basil leaves and drizzle with a little extra-virgin olive oil.
• Wine: Big, Bordeaux blend, 2nd growth
• In a large saute pan or wok, coat lightly with olive oil and saute the onions, garlic, and fermented beans for 1 minute. Add the eggplant and saute 2 minutes. Add the tomatoes and zucchini and season with salt and pepper. Reduce heat and simmer until soft, about 15 to 20 minutes. Add basil and lemon juice just before serving.
• In a mortar and pestle, mash the garlic and olives. Add the mint, oil, and salt.

WHOLE BONELESS LAMB LOIN

Steps:

• Preheat oven to 400 degrees F.
• On a large cutting surface, lay out lamb, cut side up so that it folds open. Sprinkle the inside with salt and Essence. Place a rosemary stalk inside. Tie lamb up with another rosemary stalk so that it is rolled and secure. Season the outside of the lamb with more salt, and the coriander and cumin.
• In large saute pan over high heat, add olive oil and heat until hot, but not smoking. Add lamb and sear, on all sides until golden brown, about 5 minutes, being careful not to let the rosemary burn. Transfer to oven and continue cooking for another 20 minutes, or until medium rare. Remove from oven and set aside for 10 minutes while preparing couscous.
• Slice into 1-inch pieces. Serve atop couscous.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
• In a large bowl, combine the couscous and salt. Pour the boiling water over the mixture, cover, and let stand until the water is absorbed and the couscous is puffed, about 6 minutes. Uncover and fluff with a fork. Add the pistachios, mint, and oil. Adjust seasoning, to taste. Serve hot.

GRAINY MUSTARD AIOLI

Steps:

• Whisk together Dijon mustard,egg yolk, lemon juice, 1/4 teaspoonsalt, and 1/8 teaspoonpepper in a bowl. Pour inoil in a slow, steady stream,whisking constantly untilemulsified and thick. Whiskin grainy mustard, horseradish,and water. (Thin withmore water if too thick.)

BOXTY

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Scrub the unpeeled potatoes and prick them several times with a fork; place onto a baking sheet.
• Bake in the preheated oven until the potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove, cool, and peel. Mash the potatoes with the buttermilk. Stir in the grated raw potato, flour, baking soda, salt, and pepper.
• Melt the butter in a large skillet or griddle over medium heat. Scoop the potato mixture into the skillet to make 3 inch cakes. Fry until golden and crisp, turning once, about 5 minutes per side.

WHOLE GRAIN MUSTARD AIOLI

Steps:

• Using mortar with pestle, mash garlic with coarse kosher salt until paste forms (or mince garlic and mix with salt).
• Transfer garlic mixture to small bowl.
• Mix in all remaining ingredients.
• Season with salt and pepper.
• DO AHEAD: Can be made 2 days ahead; cover tightly and refrigerate.

IRISH BOXTY

Steps:

• Toss the grated potatoes with flour in a large bowl. Stir in mashed potatoes until combined. In a separate bowl, whisk together the egg and skim milk; mix into the potatoes. Season to taste with salt and pepper.
• Heat the olive oil in a large skillet over medium-high heat. Drop in the potato mixture, forming patties about 2 inches in diameter. Fry on both sides until golden brown, 3 to 4 minutes per side. Drain on a paper towel-lined plate. Serve warm.

WHOLE GRAIN MUSTARD AïOLI

Steps:

• Using mortar with pestle, mash garlic with coarse kosher salt until paste forms (or mince garlic and mix with salt). Transfer garlic mixture to small bowl. Mix in all remaining ingredients. Season with salt and pepper. DO AHEAD: Can be made 2 days ahead. Cover tightly and refrigerate.