Recipe

Lamb With Chickpea Gnocchi And Mint Sauce Recipe

Add Step-by-Step Photos	Michellekoen / All my dishes 1 year ago The gnocchi was an elaborate and drawn out affair but was very tasty. This is one of the nicest ways to do lamb and is very simple. Prep:400m Cook:30m Servings:4	Michellekoe
	lamb gnocchi roast chickpea mint

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Ingredients

The gnocchi

All except the final boiling can be done ahead of time

1 can chickpeas (I used nova, chickpeas vary in softness between brands so use your judgement)

3 desert spoons tahini

2-3 teaspoons lemon

1/4 teaspoon paprika

2 teaspoons olive oil

salt

2 tablespoons flour

The Lamb:

1 onion chopped to a paste in the food processor

1 pinch of saffron

1 tablespoon boiling water

2 tablespoons olive oil

lots of salt and pepper

2 lamb topsides (each about 200g)

The Mint sauce

mint sauce

1 bunch of mint

1 tablespoon flavourless oil such as grapeseed

1/2 tablespoon white vinegar

1/2 tablespoon lemon juice

Directions

Puree chickpeas, paprika, tahini and lemon juice. Add olive oil, the chickpeas should have formed a thick dough. Taste for seasoning and add salt. Use the rubber spatula to scrape down the edges and give a final blend.

Sieve the flour into the mixing bowl.

Place the mixture in a sieve and push through using either the spatula or a spoon into the bowl containing the flour. You may need to scrape the outside of the sieve from time to time.

Using clean hands, combine the flour and chickpea paste so that it forms a dough about the same consistency as Pate Brisée (quiche pastry). Form into a ball then place on lightly floured work bench and roll into long sausage that’s a little thicker than your thumb.

Using a sharp knife, divide the sausage into 1.5–2cm pieces. You should have 24 gnocchi. Lightly dust a fork in flour and roll each dumpling across the back of the fork to form little ridges. Place these on a plate and loosely cover in plastic wrap and refrigerate.

To start the lamb the Lamb:

Leave the saffron to soak in the water for 5 minutes then combine in a ceramic or glass dish with remaining ingredients and rubbing the marinade into the meat. Cover with plastic wrap or a plate and refrigerate for 24 hours, turning and rubbing the meat occasional.

Mint Sauce: Dunk the bunch of mint into boiling water then immediately into icey cold water, this will bring out the colour. Place with remaining ingredients in a blender and blend to a fine puree, you may need to add a bit of water. Place into a squeeze bottle and refrigerate until needed.

Assembly and garnish

Chop spring onions, mint and basil and place to one side.(This was done with all the other herb chopping before the guest arrived).

Remove the meat from the fridge to allow it back to room temperature and preheat the oven to 220ºC/400ºF. Boil a large salted pot of water for the gnocchi, have a slotted spoon and a side plate standing by.

Sit down with your guest and enjoy the dip, drinks and antipasto. Be calm relaxed and charming. We recommend drinking a Verdeloh with the soup and antipasto. We then drank a Cab-Sav-shiraz with the remain courses.

Place the meat on a flat oven proof dish and place in the oven for 15 minutes. Sit down with your guest and enjoy the soup. Remove the meat from the oven, place on a chopping board and cover with foil, have a carving knife standing by and make sure your water is boiling. Let you meat rest for about 15 minute. You can relax for 10 of those minutes.

5 minutes before the lamb has completely rested drop in batches of 6 gnocchi into rapidly boiling water. Just after they start dancing on the surface use a slotted spoon to scoop them out and thoroughly drain them on the side plate then plate them. Don’t wait quite as long for them to come to the surface as with conventional gnocchi as they tend to start to ‘melt’ and look a bit deformed. Repeat for each batch of 6.

Slice the lamb into thick slices and plate. Sprinkle with mint, spring onion and basil. Get arty with your squeezy bottle of mint sauce.

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