Sunday Supper: Grilled Lamb Shanks with Mint Mojo and Pappardelle Pasta with Kale and Mushrooms

Simplicity at it’s best. Lamb can be intimidating for some but this is such an easy dish to prepare and even easier to enjoy. The shanks are simply seared on a high heat grill for 3 minutes a side and the pasta can be a stand alone dish or a side as it was here. It can be ready in 20 minutes with a 10 minute prep time. This dish is high in folic acid and various greens can be substituted in it such as spinach or chard. It would be best to make the mojo and the salad dressing first; both of these can be made a day in advance if that is easier.

What you will need:

2-3 Lamb shanks per person

2 packages of pappardelle pasta (pictured below)

1 bunch of kale

1 bunch broccolili

1 package of cremini mushrooms

ricotta cheese

1/2 c. white wine (optional)

sea salt & pepper

parsley

1 package of mint

1 parsley bunch

1 lemon plus zest (zest is optional)

3 cloves garlic

olive oil

Freshly tossed salad with Patrick’s Famous Dressing (Recipe Below)

Mixed greens

1 avocado

1 tomato

 

Patrick’s Famous Dressing:

Canola Oil

Grey Poupon Mustard

1 t. balsamic 1t. red wine vinegar

salt & pepper

splash of water

What to Do

If you are using an outdoor grill, fire up your coals so that your grill is really hot when it comes time to grill the shanks.

The Dressing: Begin making the dressing by adding the GP mustard to a medium sized bowl. Slowly whisk in the canola oil a little bit at a time so that it doesn’t break the mustard. Continue drizzling this in slowly until it is smooth in texture and it no longer tastes overly mustardy. Add a splash of red wine vinegar and balsamic vinegar to the mix and whisk to combine. Add a splash of water, whisk again and refrigerate.

The Mojo can be made in minutes in a food processor. This is a twist on a traditional mojo as we did not use cumin however; cumin goes really well with lamb and would taste amazing. Add equal parts (approx. 1 c. each) mint and parsley 2 t. fresh lemon juice, 1-2 garlic cloves to the processor. Close the top and choose your setting to chop. While it’s on, slowly drizzle 1/4c. olive oil through the feed tube and allow to blend for a few seconds then stop. This can be refrigerated until ready to use if made the day before or stand at room temperature until ready to serve.

Prep Time: After you have completed your mojo and your dressing, the prep work begins. This dish does not take long to make and will be ready quickly so a well prepared work station is key. Begin by placing with two cutting boards out, one for the meat and one for the vegetables. Unwrap your lamb shanks and sprinkle with salt & pepper on each side. Remove your ricotta cheese from the container and place in a bowl. Zest your lemon then juice and set aside. Add zest to the ricotta; stir to combine. Prepare your stove top by placing 1 6 qt. deep saute pan near your water bath. Fill 2 stock pots half full with water and set on the back burners and turn heat to high on one. Have a colander near the sink. Rinse your vegetables well. Roughly chop your kale and broccolini; set aside. Slice your mushrooms into thick pieces set aside in a separate bowl. Mince 1 garlic clove and set near the greens and mushrooms. You will need an ice bath for the greens so put two ice cube trays worth of ice in a large bowl. Add water to cover the ice and leave 2 inches of space from the fill line to the rim of the bowl and set next to the stove along with a long handled tongs. Cut the tomatoes and avocado for the salad and place in the refrigerator until time to serve.

Let’s Get Cooking: Pour 1-2 T. olive oil into the deep saute pan and turn to medium-low heat then add 3 cloves of minced garlic. Once the water in your stock pot has come to a boil, begin by blanching the greens in the boiling water for about 1-2 minutes. Turn the heat on to high for the second stock pot and remove the pappardelle from it’s packaging. Remove greens from the pot with a long handled tongs and place in the ice bath and allow to rest for a minute or two. Drain as much of the water from the bowl as you can, gently squeezing out any excess then set near the stove. Turn the heat up to medium high on your saute pan. Meanwhile, drop your pasta into the water and allow to cook until aldente approximately 7-10 minutes. If you are using an indoor grill, turn it on to high heat. Once your saute pan comes to temp, add the sliced mushrooms and continue to stir allowing the mushrooms to brown on each side. Slowly pour in your wine; stir to combine. Add the blanched greens to the mushroom mix and stir then reduce heat to medium. Place lamb chops on the grill evenly spaced and cook for three minutes on each side. Drain your pasta reserving 1/2 c. of the pasta water for the sauce. Add noodles to the greens and mushrooms in the saute pan and toss. Stir in the reserved pasta water into the ricotta cheese then add to the pan. Remove shanks from the grill and allow to rest on a large cutting board. Toss salad with dressing. Plate and serve.

What to Drink: The Wine Pairing
As we celebrate another beautiful milestone in our lives, we toasted with 2005 Schweiger Spring Mountain Cabernet and a 2007 Paul Hobbs Kick Hill Vineyard Syrah. The Cabernet will need to be decanted an hour to 2 hours.

***Please note that the photos used in today’s post are stock photos. I was too busy enjoying the moment rather than documenting it so I improvised.

Comments

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