Description
Easy 30-minute spring dinner of ground lamb with potato gnocchi, spring peas and topped with a fresh parsley mint pesto.
Ingredients
- 1 Tablespoon Avocado Or Grapeseed Oil
- 1 whole Onion, Diced
- 1 pound Ground Lamb
- Kosher Salt And Black Pepper
- ½ cups Chicken Stock
- 1 cup Spring Or English Peas
- 16 ounces, weight Potato Gnocchi
- FOR THE PESTO:
- ¼ cups Fresh Mint
- ½ cups Fresh Parsley
- ½ teaspoons Kosher Salt
- ¼ teaspoons Black Pepper
- 1 Lemon, Juiced
- ⅓ cups Extra Virgin Olive Oil
Preparation
Heat a braising pan or large saute pan over medium heat and drizzle avocado or grapeseed oil in pan. Add onions and saute until soft, about 5 minutes.
Add ground lamb to pan and break up into small pieces with the back of a wooden spoon. Season generously with kosher salt and black pepper. Cook lamb until no longer pink throughout and starts to brown. Make sure to stir pan occasionally to keep onions form burning.
While lamb is cooking, bring a large pot of salted water to boil.
Once the lamb is cooked through and browned, carefully pour off excess grease, return to heat and add chicken stock. Bring to a boil and reduce by half. Stir in the peas and cook for 2–3 minutes.
Once you add peas to pan, cook gnocchi. If it’s fresh (not frozen), it should cook in about 3 minutes. You know it’s done once gnocchi rises to the top of the pot. Remove immediately with a slotted spoon and add to braising dish. You may want to cook gnocchi in 2 batches to keep from overcooking. Cook gnocchi with lamb for about 2 minutes, taste and season as necessary.
To make pesto, add mint, parsley, salt, pepper and lemon juice to a blender or food processor and pulse until herbs are finely minced. Pour in olive oil and puree until emulsified.
Serve pesto into a small bowl alongside the main dish at the dinner table.
