Who’s Ready To Go To Paris?
Well, that’s where I ate Chef Greg Marchand’s incredible lamb – at his restaurant Frenchie’s, and we are all heading back there!
For week #34 in my “52 in 22 cooking challenge”, I worked from one of these cookbooks – Frenchie At Home by Chef Greg Marchand!
Alex and I met the Chef when we ate there in Paris a few years ago, and he gave me a signed cookbook…I was excited to cook from it….well, until I realized on thing:
Yes, a French Chef released a French Cookbook – in French!
Alex jumped right in an did a translation on her phone so that I could tackle the dish!
Frenchie’s Grilled Lamb With Peas And Mint Chutney!
Here are the ingredients you will need for this dish:
4 pieces boneless lamb leg or loin
8 tiny new potatoes
1 pound sweet peas
1 bunch mint
1/2 tsp cumin
1/2 bunch cilantro
butter – 3-4 tbl melted for two separate uses listed in the recipe
lemon for zesting
1 rosemary sprig
4 garlic cloves minced
Let’s get cooking!
Time To Marinate The Lamb!
This needs to sit, so knock this out first.
Combine the rosemary, minced garlic, lemon zest, pepper and olive oil in a baking dish. Add the lamb, turning to coat the meat – also rub it in a bit. It will look like this:
Cover and let marinate ideally for 4 hours in the refrigerator, but any amount of time will help take the lamb to a new level!
Now Onto The Mint Chutney!
This is something I don’t make often, and every time I eat it I wonder why!
It’s fast and easy and really delicious!
Peel and pit the mango and cut the flesh into 1/2 inch dice.
Remove the stems from the mint and cilantro and combine all of it with the cumin in a blender until finely chopped, then drizzle in about 3 tbl. of olive oil.
When you like the consistency, add a bit of salt, place a fresh mint leaf on top and refrigerate!
Now, a quick part of the recipe to knock out!
Get those new baby potatoes done and out of the way: peel the new potatoes and boil them in salted water until soft but not mushy…drain and set aside.
Sweet Pea Time!
This one has a bit of added entertainment for you: put your peas in slated water and boil them for about 3 minutes…and to make it more musically enjoyable, here is a clip of the peas boiling away, accompanied by the band YES and their classic song “Leave It”:
Put the peas in a bowl of ice water to stop the cooking and help retain the color…set aside a dozen as garnish, then blend the rest with a touch of melted butter and salt and it’s ready to go!
Finally, it’s time to make the lamb. Bring it out up to an hour before cooking, then heat your outdoor grill:
Add some salt and pepper to each side and put them on your hot grill for about 5 minutes per side…here’s how I did:
5 minutes on each side worked for me…I removed the lamb from the grill, let it sit for a few minutes before I thinly sliced it against the grain.
Now is also the time to warm your potatoes with a little melted butter and salt as well…they will glisten!
Now, let’s compile the dish!
The shiny buttered potatoes are in the middle, the sliced lamb resting against them, and the peas arranged around them with the extra whole peas scattered about…put a mint leaf on top and then it’s time to drizzle the mint chutney on top!
That’s French for “looks pretty tasty!”
And it was!
Keep the chutney close – it’s delicious and we added more throughout the meal – and the lamb was perfectly medium-rare…so much flavor with the minced garlic and lemon zest!
This is also my favorite way to enjoy peas, as the rich flavor is creamy smooth.
So there you have it, a beautiful lamb dish from Frenchie in Paris…you know how much I love to cook French:
The late great Anthony Bourdain’s “Bacon-Wrapped Garlic Pork” was week #5 in my “52 In 22” cooking challenge…click here for the delicious recipe:
People ask about my favorite dishes so far and while I really do love them all, I have a soft spot for this one:
The recipe for this “pulled pork pasta in almond cream sauce” came from one of my TV shows, and you can read about the show and the recipe by clicking here:
As I said, I love everything I’ve made, simple and difficult.
But if I am honest, this is tough to beat:
They are truly the world’s most decadent mashed potatoes! Click to see why!
As for my “52 Cookbooks 52 Recipes” challenge, I am sharing and storing all of these recipes on my food website as well:
“Bite! Eat! Repeat!” is your site for all things food – from these step-by-step cooking directions for 52 dishes from around the world to fun stuff that is designed to make food even more fun!
If you like what you see, please click on my link and follow this blog as well!
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