I hope that you had a splendid weekend that has now carried into Monday. Perhaps you had some tasty leftovers on your dinner plates this evening. What did you have on your Sunday dinner plates?
This weekend at the Storehouse we had a lamb cut that we only sell on special occasions: Lambcettta. We debone the lamb loins so that we can then wrap it around the beautiful lamb belly.
Now after talking with wonderful customers about this all weekend, it was only natural that I cooked one for Sunday night dinner our Superbowl feast. So here we go ladies and Gents Sunday Night Dinner -
Asparagus, Toast Pinenuts, Goat Cheese, Arugula and Honey Dijon Dressing
10 Spears Asparagus Boiled and Cooled
1/4 Cup Crumbled Goat Cheese
2 Cups Arugula
1/4 Cup Toasted Pinenuts
Dressing: 1 tbsp Dijon, 1 tbsp balsamic, 2 tsp honey, 1/2 clove smashed garlic, and 1 tsp water
Roast Lambcetta, Parsnip and Sweet Potato Puree 
Preheat your oven to 325F Let your Lambcetta come up to room temperature, and rub with garlic, lemon grass, 1tsp olive oil, 1 tsp white wine and Salt/Pepper
Heat a frying pan in on medium high heat for 2 minutes and then sear your meat for 2 minutes on each side. Then cover with tin foil and place in the oven. My roast was 1 lb so I cooked it covered for 25 minutes and then uncovered it for 8 minutes before letting it rest. Uncovering the meat for the last 10 minutes will let the pan juices reduce into a nice sauce.
While your lamb cooks peel 1 sweet potato and 2 Parsnips cut into medium size chunks. Boil in salted water ( 1tsbp Salt to 1 L Water) until soft. Drain the water and then mash with 2tsp butter and 1 tsp pepper. There we go happy eaters!! I hope that you will be able to try out this recipe sometime, or even potions of it.
Until next Sunday!
Eat, drink and Enjoy
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