May 28, 2013 § 36 Comments
It is still cool and rainy here in Seattle. Memorial Day usually inspires outdoor grilling, however, the rain never stopped yesterday. Turned out to be a perfect day to grill indoors and perhaps make a fennel and gruyére gratin. This was the first time I cooked lamb and it was delicious. I always thought in order to have succulent lamb it needed to be braised for hours in a stew. We used the most simplest stove top grilling technique and we were pleasantly surprised how well it turned out. I wonder how many other cooking misconceptions I have! The fennel gratin was a perfect accompaniment to this dinner. Unlike a potato gratin the fennel is light and the gruyére gave it a comforting element needed for a cool rainy day.
Served with a minted pea mash and a fennel gruyère gratin.
- 2-3 lamb cutlets
- olive oil
- salt and pepper
- a few wedges of lemon and/or fresh mint to serve
Heat a ridged grill pan and brush both sides of lamb with olive oil and season with salt and pepper. Cook the cutlets over high heat until browned on both sides. I cooked for 4 minutes each side and they were medium rare.
This was suppose to be a mint puree. It turned out a little thicker than I expected and instead of thinning it out I decided to keep the consistency as a mash. Very enjoyable. I seem to have been a little stuck on peas and mint lately in my posting. I just love using what is in season and freshly harvested.
- 8 oz. of fresh peas
- 1/4 cup butter
- 1 tablespoon heavy cream
- sprinkling of salt and pepper
- about 8 mint leaves
- 1 squeeze of lemon
Cook the peas in boiling water until tender, then drain. Stir in the butter until it melts. Transfer peas to a blender or food processor. Add the cream, salt and pepper, mint leaves and lemon juice and blend until smooth. Serve warm.
f e n n e l a n d g r u y è r e g r a t i n
- 3 fennel bulb, trimmed of outer leaves
- salt and pepper
- 1 cup heavy cream
- 1/4 cup grated gruyère cheese
- 1/4 cup grated parmesan cheese
Preheat the oven to 400°. Trim the fennel tops and save any feathery fronds for later. Quarter the bulbs and cook in lightly salted boiling water for 5 minutes until tender. Drain well and place the fennel in a buttered gratin dish. Sprinkle the reserved fronds on top. Season with salt and pepper, pour on the cream and sprinkle with cheeses. Bake for 20 minutes. I sprinkled a few uncooked fronds on top after baking.