Lamb w/ Mint Basil Pesto, Asparagus Flan, Cauliflo

9
Monica Keleher

By
@MonicaKeleher

This is a flavorful lamb dish that is perfect for Easter. The Asparagus Flan screams Spring and the roasted Cauliflower rocks. I will only ever roast my cauliflower after trying it this way. A really fabulous dish! Hope you like it as much as we did.

Thanks
Monica

Rating:

★★★★★ 1 vote

Comments:

Ingredients

  • FOR THE LAMB

  • ·
    boneless leg of lamb roast
  • ·
    bunch of fresh basil
  • ·
    bunch of fresh mint
  • ·
    garlic
  • ·
    olive oil
  • ·
    lemon
  • 1/2 c
    parmesan cheese
  • ·
    pine nuts or walnuts (optional)
  • ·
    salt and pepper
  • FOR THE ASPARAGUS FLAN AND FONTINA CHEESE SAUCE (GOURMENT TODAY COOKBOOK PG 95)

  • 2 lb
    asparagus, trimmed
  • 4 large
    eggs
  • 1 1/2 c
    whole milk
  • 2 Tbsp
    parmesan cheese
  • 1 1/2 tsp
    salt
  • 1/2 tsp
    pepper
  • 1/4 tsp
    freshly grated nutmeg
  • FOR THE FONTINA SAUCE

  • 1/4 lb
    grated fontina cheese
  • 1/2 c
    whole milk
  • 2
    egg yolks
  • 1 Tbsp
    unsalted butter
  • ·
    paper or foil cup cake liners
  • ·
    muffin tins (this is my twist, you can also just make a large flan in a cake round 8x12
  • THE ROASTED CAULIFLOWER

  • ·
    head of cauliflower
  • ·
    olive oil
  • ·
    salt and pepper

How to Make Lamb w/ Mint Basil Pesto, Asparagus Flan, Cauliflo

Step-by-Step

  1. THE PESTO

    In a food processor add handful of basil and mint, 1/4 cup parm cheese, walnuts,squeeze 1/2 a lemon, 3 garlic cloves and pulse until it is finely chopped.
  2. While the processor is running add the olive oil about 1/4 cup through the top opening until it is well incorporated. Set a side some of the pesto to use over the lamb when you serve it.
  3. Smear the pesto over the lamb place it in a zip lock bag or put in a bowl and cover and let it sit in the fridge for several hours.
  4. Remove the lamb from the fridge and place it in a roasting pan and allow it to come to room temperature before you put it in the oven.
  5. Preheat oven to 400 degrees. When it comes to temperature place the lamb in the oven for 20 minutes. Remove from the oven and let it rest another 15 to 20 minutes. Slice place slices on a platter and add the pesto on top of on the side. Enjoy!
  6. FOR THE ASPARAGUS FLAN, This can be made while you are marinating the lamb.
  7. preheat oven to 325 degrees. Steam your asparagus for about 7 to 10 minutes and add it to the food processor and puree, you will get about two cups of puree.
  8. Whisk together the eggs, milk, cheese, salt and pepper and nutmeg in a bowl. Whisk in the asparagus puree.
  9. Place the cup cake liners in the muffin tins and place the tin on a cookie sheet. Fill the tin about 1/2 way. Place in the oven and bake until flan is set. The large cake pan would take 50 minutes to an hour the muffins cook faster so keep an eye on them about 30 minutes. Stick a toothpick in and comes out clean.
  10. let the flan cool for about 10 minutes
  11. FOR THE SAUCE, Make the sauce while the flan is cooking.

    Place all the ingredients for the sauce in a metal bowl and place over barely simmering water and heat, whisking until the cheese and butter melt about 5 to 8 minutes. Remove from heat and serve over the flan.
  12. Remove the flans from the muffin tins and remove the cup cake liners. Serve with the cheese sauce spooned over the top. YUM!
  13. FOR THE ROASTED CAULIFLOWER
    Place the cauliflower on a cookie sheet lined in tin foil and drizzle olive oil on top and salt and pepper and place it into a 400 degree oven until it starts to get golden. Remove and let cool a bit and break off the florets and serve.
  14. This meal is incredibly Delicious!

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