Orange Grilled Lamb With Horseradish Potatoes
- (4) 4oz lamb cutlets - 1" thick
- (8oz) asparagus
- (2 Tbsp) ground rosemary
- (1/2 cup) fresh squezzed orange juice
- (1 tsp) mint
- olive oil
- pinch of salt
- pinch of orange rind
- 4 large potatoes
- (3 Tbsp) horseradish - jar type
- (2 Tbsp) butter
- (2 cloves) minced garlic
- (1/2 cup) cream or whole milk
- Blend the rosemary, mint and juice together in a bowl. Place lamb in bowl and marinate until ready to use.
- Combine butter and garlic in saucepan and simmer for 5 minutes, set aside.
- Place asparagus on cookie sheet, sprinkle with salt and pepper. Place in preheated 400 degree oven for 5 minutes. Leave in oven and turn off.
- Boil potatoes
- Set saucepan on medium high heat and add a drizzle of olive oil. Remove lamb from marinade and sprinkle each side with salt, pepper, rosemary and orange rind. Sear lamb cutlets for 1 minute on all sides. Turn off heat and add remaining marinade. Let simmer for 3 minutes. While simmering prepare mashed potatoes.
- To mashed potatoes add horseradish, garlic butter and cream or milk. Whip together.
- Plate up mashed potatoes. Place lamb on each side of mashed potatoes. Add asparagus to plate as desired. Sprinkle with salt and pepper.
ground rosemary, fresh squezzed orange juice, mint, olive oil, salt, orange rind, potatoes, type, butter, garlic, cream
Taken from www.epicurious.com/recipes/member/views/orange-grilled-lamb-with-horseradish-potatoes-1204664 (may not work)