How are you? How’s your mama and them?
Enough of the pleasantries. So about this little lamb. I can understand you may think it’s all sweet and cute that he follows you to school, but Mary, that lamb is a law breaker! There are severe consequences for breaking rules and he must pay the price.
How would it look if you let him get away with this? What message would you be sending? A message that it’s ok to be a lawbreaker as long as you’re cute? You have to act fast. You grab the lamb and I’ll grab the Burgundy sauce and forks.
I know you’re probably appalled. Maybe even completely disturbed by the thought. Mary, I need you to remember that we are the top of the food chain. We are carnivores. We eat meat. Specifically, we eat lambs. What you may find even more disturbing is they are amazingly good. REALLY good.
You don’t have to feel guilty. After all, remember he broke the law. Following you to school was completely against the rules. He must be held accountable. He had a choice Mary. He had a choice.
Fork over the lamb Mary. I’ll buy you a puppy.
Drooling in Georgia
Burgundy Black Pepper Lamb with Herb Whipped Potatoes
For the Lamb
- 1-2 lbs grass-fed lamb tips or beef cubes
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 clove garlic, minced
- 1/2 cup olive oil
- 1/2 cup burgundy or dry red wine
- 2 tablespoons ketchup
- 2 tablespoons molasses
For the Potatoes
- 1 pound red potatoes
- 1 bunch parsley
- 3 cloves garlic, minced
- 1 tsp. salt
- 1 stick butter
- 1/2 cup Ricotta cheese
- 1/4 cup sour cream or Greek yogurt
Whisk all ingredients for the lamb marinade. Make sure all tips are similar in size. Add lamb tips, cover and refrigerate overnight for best flavor. Drain marinade and place lamb in skillet coated with olive oil. Sear tips on high heat 1-2 minutes. Continue to cook for 3-4 minutes on medium heat. Times may vary depending on size and thickness of your tips. Internal temperature should read 145 degrees for medium rare. 150 for medium. We prefer lamb medium rare.
Cut potatoes into chunks. You may leave peel on or remove if desired. I prefer to leave the peel to add nutritional value. Boil potatoes until tender. Place in a large mixing bowl, or in a stand mixer. Add remaining ingredients to hot potatoes. Whip with hand mixer or stand mixer until all ingredients are combined and you have a creamy texture. Add more sour cream for thinners potatoes and less for a thicker consistency.
Life is too short to eat ugly food y’all.