Ingredients

3 tablespoons caraway seeds
3 tablespoons fennel seeds
1 (2 pound) lamb loin
Salt and freshly ground pepper
3 tablespoons olive oil
2 shallots, finely sliced
1 cup dry red wine
3 cups chicken stock
2 tablespoons whole grain mustard
2 tablespoons Dijon mustard
2 tablespoons thinly sliced fresh mint

Braised Napa Cabbage with Red Wine Vinegar and Mint, recipe follows
Yukon Gold Mashed Potatoes with Green Garlic Butter, recipe
follows

Directions

Preheat oven to 400 degrees F.
Place the seeds in a coffee grinder and grind to a powder. Place the mixture on a plate.
Season the loin with salt and pepper to taste and dredge on all sides with the spice
mixture.
Heat the oil in a medium skillet over high heat until almost smoking. Sear the lamb on all
sides until golden brown. Transfer the lamb to the oven and roast for 8 to 10 minutes for
medium-rare doneness. Remove and let rest.
Place the skillet on top of the stove over high heat. Remove all but 2 tablespoons of the
fat. Add the shallots and cook until soft. Add the wine and cook until reduced by
three-quarters. Add the stock and cook until reduced by half. Whisk in the mustards and
season with salt and pepper, to taste. Remove from the heat and stir in the mint.
Serve with Braised Napa Cabbage with Red Wine Vinegar and Mint and Yukon Gold Mashed
Potatoes with Green Garlic Butter.

Ingredients

Braised Napa Cabbage with
Red Wine Vinegar and Mint:

2 pounds Napa cabbage, thinly sliced
1 cup red wine vinegar
2 tablespoons honey
2 cups chicken stock
Salt and freshly ground pepper
2 tablespoons fresh mint, thinly sliced

Directions

Preheat oven to 400
degrees F. Place cabbage in a roasting pan, stir in the vinegar, honey, and chicken stock
and season with salt and pepper. Cover with foil and roast in the oven until wilted, about
30 minutes. Remove from the oven and stir in the mint.

Ingredients

Yukon
Gold Mashed Potatoes with Green Garlic Butter:
3 pounds Yukon Gold potatoes, peeled and quartered
1 cup heavy cream
Green Garlic Butter, recipe follows
Salt and freshly ground pepper

Directions

Place the potatoes in a large
saucepan, cover with cold water, and add 2 tablespoons of salt. Bring to a boil and cook
until soft. Drain well and place back in the pan over low heat. Add the cream and green

garlic butter and mash until smooth. Season with salt and pepper, to taste.
Yield: 4 servings

Ingredients

Green Garlic Butter:
4 ounces unsalted butter, slightly softened
6 cloves garlic, finely chopped
3 tablespoons chopped parsley
3 tablespoons chopped cilantro
Salt and freshly ground pepper

Directions

Place the butter, garlic, and
herbs in a food processor and process until smooth. Season with salt and pepper.