Black Cat
Bistro Métropolitan

Roasted leg of lamb with English peas and mustard spätzle

Serves 4

2 cups flour
1 cup milk
2 eggs
1½ teaspoon salt
2 tablespoons whole grain mustard
1½ pounds leg of lamb, cut into 4 portions
Salt to taste
4½   tablespoons Grape seed oil
2 cups English peas
3 cups pea vine
Zest and juice of  ½ lemon

1. Pre-heat oven to 400°.
2. In a medium pot over high heat, heat 3 quarts water seasoned with salt to a boil.
3. In a medium mixing bowl, combine flour, milk, egg, mustard and 1 ½ teaspoons salt, mixing well to combine. Pass batter through a large holed colander into boiling water to form and cook the spätzle. When spätzle are firm, strain them out and cool them in cold water. Once cooled, strain from water and reserve.
4. Heat a large ovenproof sauté pan over high heat.  While pan is heating, season lamb with salt. Add lamb pieces to pan with 1½ tablespoons oil and cook to brown on all sides, about 5 minutes. Remove pan to oven to continue cooking until pink in the center, about 5-7 minutes. Remove lamb to a warm platter to rest.
5. Meanwhile, return sauté pan to high heat.  Add English peas and 1 tablespoon oil, cooking to heat the peas through, about 2 minutes.  Add pea vine, lemon zest and juice and season with salt.  Cook until the pea vine just wilts, about 1 minute.  Remove pea mixture to the platter with the lamb.
6. Return sauté pan to heat and add spätzle and 1½ tablespoons oil, cook until spätzle begins to brown, about 3 minutes.  Then remove to the platter with the lamb.
7. Slice each piece of lamb across the grain into very thin slices.  Place on individual plates and garnish with sautéed peas and spätzle.

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