Pepper Crusted Lamb with Roasted Vegetables
Ingredients
- 1 ½ pounds Yukon Gold potatoes, peeled and cut into ½-inch rounds
- 5 tablespoons extra-virgin olive oil
- Kosher salt
- 1 bunch Broccolini, trimmed
- 8 lamb loin chops, each 1 ½ inches thick (about 2 ½ pounds total)
- 1 teaspoon whole black peppercorns, crushed with a heavy pan
- ½ shallot, finely diced (¼ cup)
- 2 teaspoons unbleached all-purpose flour
- 1 ½ cups dry red wine, such as Cabernet Sauvignon
- 2 tablespoons unsalted butter
Instructions
Pepper-Crusted Lamb with Roasted Vegetables serves 4 original recipe by Martha Stewart.
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