Elle Jauffret

Writer & Fork Handler

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)

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 (16 oz) of all purpose flour.
1 Teaspoon baking soda
1 Teaspoon salt
14 oz of 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)

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