RYEVOST’s lamb and fresh bread
"My mouth watered at the smells of roasting lamb and fresh bread, and I treated myself to an apple as I refreshed my supplies of hard cheese and dried meat." S&B (hardcover p. 252)
Here, roasted lamb steak with mint, soda bread, (Parmesan cheese, Soppresseta/dry salami, apple)
Roasted lamb steaks with mint (for 4)
2 lamb steaks
2 tsp mustard (Dijon best)
1/4 medium onion (coarsely chopped)
4 garlic cloves
1/4 cup olive oil (+1/2 tsp for pan)
1 1/2 cup fresh mint leaves
Oil large skillet with the 1/2 tsp of oil. On high heat, sear the steaks on both sides until well browned (1- 2 minutes each).
Remove steaks from skillet and place them in a shallow baking pan. Cook in a 425 degree oven for about 7 minutes (the lamb should be cooked medium-rare, when meat thermometer reaches 130 degrees).
In a mortar (or in food processor), place the remaining ingredients and crush them to make a paste. Use paste as a condiment or spread onto lamb steaks after searing but before placing in oven).
Fresh bread (soda bread):
4 cups of flour
1 tsp baking soda
1 tsp salt
14 oz buttermilk
Combine all the dry ingredients together. Add the buttermilk last.
Knead lightly. Baked in a 415 degree-oven for about 30-40 minutes (crust should be golden)