Olive Crushed Potatoes with Lamb, Spinach, Tomato and Artichokes

Olive Crushed Potatoes with Lamb, Spinach, Tomato and Artichokes

Source:
Cameron Mitchell
Cameron Mitchell Restaurants
Columbus, OH

Yield: 12, 1/2 cup servings of potatoes

Ingredients:

Directions:

Olive Crushed Potatoes
  1. Bake potatoes in 400°F oven approximately 1 hour or until tender.
  2. Combine butter olive paste and chopped olives in mixing bowl.
  3. Cut potatoes in half. Scoop potato pulp into bowl; mash together, leaving some lumps.
  4. Season with salt and pepper. Keep warm.
Each Serving
  1. For each serving, rub lamb with olive oil; press herb mix onto both sides of meat
  2. Sear lamb to medium-rare.
  3. Meanwhile sauté spinach, artichoke hearts and tomatoes in garlic butter.
  4. Season lamb and vegetables with salt and pepper.
  5. Arrange vegetables in plate center with potatoes in the middle.
  6. Place lamb chop next to potatoes.
  7. Garnish around plate center with droplets of chive and beet oils.