Classic boiled dinner that yields a tender piece of lamb. I enjoy these hearty winter dishes with some spicy mustard. Despite its utter simplicity, it is precisely for this reason that I could see myself making this dish again and again. It also produced the most delicious soup stock in the world.
Cooking with lamb is never cheap per se, but this was a pretty simple dish to make that tasty quite nice. Burying the lamb inside the mashed potatoes however made it difficult to cut the meat away from the bone. So perhaps a little tweaking of the recipe would be in order.
A simple British dish that is a play on a New England boiled dinner. The caper sauce was okay but we all pulled out some hot mustard anyway. Not much to say about this dish except that I had an endless amount of fun putting an entire onion onto everyone’s plate! Moving on.
I served this dish as the star attraction at a big family gathering and boy was it a home run. As Vincent promises, the onion sauce (soubise) really does taste marvelous and could go with just about anything. However what really elevated this dish was the pan Madeira sauce that you poured over top the lamb and onion sauce. Using the pan drippings from the lamb and combining it with half a cup of Madeira wine, chicken stock and butter the result is just unbelievable. In the future I would probably just leave the canned artichoke bottoms out altogether (or go fresh) and use whole lamb chops instead of boning the already small rib lamb chops. Also, use your own better judgment when it comes to cooking times on meat. I find the suggested cooking times a little generous and tend to overcook the meat. It may not be the prettiest plate but it certainly was one of the tastiest to come out of this book so far.