Mashed Potatoes

• 2 large potatoes
• 1 cup half and half milk
• 1 tablespoon butter
• 1 whole chipotle peppers in adobo sauce
• pinch of salt

Asparagus and sauce

• 1 cup Asparagus 
• 1 tablespoon olive oil
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric
• 1 teaspoon paprika
• 4 tbsp sour cream | mexican crema
• pinch of salt

Lamb Loin

Dice the potatoes. Steam the potatoes in boiling water until done. I takes around 10 minutes. Drain the potatoes and add the rest of the ingredients to the pan. Using a potato masher smash the potatoes until they have the right consistency.

 Lamb Loin

Pre heat oven to 375

 

In large frying pan place and cumin seeds into a pan and roast them for a few minutes until you can smell the seeds. Be careful to not to burn the seeds. When done place the seeds on a plate and add the turmeric and paprika. Mix. Place the lamb on the spice mixture and turn over. Let the entire lamb be covered in the spices.  

 

Heat up the pan. When the pan is super-hot add the olive oil. Place the lamb in the oil. Be careful when placing in the pan. You could get splattered. Sauté for 2 minutes on each side. 

When lamb is cooked place in glass dish and bake for around 10 minutes. The lamb is best at medium rare.

 Aspargus and sauce

While the lamb is cooking in the oven let’s make the asparagus and sauce. Heat up pan. Please the cumin seeds in the pan and roast for a few minutes. Add the olive oil along with the rest of the spices. Add the asparagus and sour cream. Place a lid over the pan and sauté for around 3 minutes.

 

 

When lamb is done take out of oven and let it rest for 5 minutes. Cut lamb in half and place on 2 plates. Add the mashed potatoes and place the asparagus on top of the potatoes. Spoon the sauce over the asparagus and the lamb.