Lynmar Recipe Herb Crusted Lamb

Makes: 8-12 Servings

Recipe by Lynmar Estate Chef David Frakes

2 lb Idaho Potatoes (Leave Peel ‘ON)

Salt

1 1/3 C Flour

4 T Semolina Flour

4 Egg Yolks

14 T Butter (1 Cup Minus 2T)

Process:

Bring a large pot of water to a boil and salt it until it tastes like seawater.

Boil the potatoes until tender, 25 minutes.

Drain the potatoes and peel them as soon as they are cool enough to handle.

Push them through a ricer.

Place 1 ¼ loosely packed cups of the riced potatoes in a large bowl.

Stir in the flour, semolina, egg yolks, and ¼ tsp of salt, and knead to make a dough.

Let it rest for 30 minutes; cover with plastic.

Turn the dough out onto a board and form it into a long roll.

Cut it into ½-inch thick slices; roll each off the end of a fork (for gnocchi), or slice into a 4-inch long cylinder (for noodles).

Bring a large pot of water to a boil and salt it until it tastes like seawater.

Add the gnocchi/noodles and boil until they float to the surface, 3 minutes.

Drain, and lay them out on a clean dish towel.

Preheat the oven to 200F.

Melt 2 Tbsp of the butter in a large sauté pan.

Sauté half the gnocchi/noodles until the noodles begin to brown.

Transfer to a bowl and keep warm in the oven.

Wipe out the sauté pan, and sauté the remaining gnocchi/noodles in another 2 Tbsp of butter; add the gnocchi/noodles in the oven.

Melt the remaining 3 Tbsp butter in the sauté pan over medium heat.

Let the butter cook until the white milk solids fall to the bottom of the pan and turn nut-brown, about 5 minutes.

Add the brown butter to the gnocchi/noodles, toss well, serve warm.