|2 servings||calories per servings 631|
We're always excited when we can take recipes that are staples in white-tablecloth establishments and make them home-cook friendly. Case in point? Meet the popover. There's something in the name "popover" that suggests fun, and this recipe definitely lives up to the expectation! We had a blast in the test kitchen testing popover tins to see which made the lightest, chewiest version and we're excited to share the recipe with you. The complex sweetness of ground lamb pairs perfectly with the bright pop of green peas and the subtly herbaceous flavor of fresh mint. The lamb and gravy is served over the popovers and the texture contrast is one we can't stop talking about!
Please read entire recipe card before beginning.
Bring the egg and milk up to above room temperature (warm) by submerging in hot tap water.
Place your oven rack as close to the center of the oven as possible, put the popover tins on a baking sheet, and place on oven rack. Preheat oven to 450 degrees.
While the oven is preheating: Crack egg into a mixing bowl and whisk for 1 minute, or until color lightens and it becomes frothy. Whisk in 1/4 cup (1/2 of the provided quantity) of the milk, and 1/2 teaspoon of PeachDish salt.
Gradually add the flour to the egg and milk mixture, whisking JUST enough to thoroughly combine and eliminate most lumps. BE CAREFUL not to overmix. Add remaining 1/4 cup milk, and whisk JUST enough until smooth and fully combined. Let the batter stand at room temperature while you prepare the other ingredients.
Peel and dice onion. Peel and mince garlic. Pick and chop mint. Reserve for making the gravy after popovers are in the oven.
Pull the preheated baking pan with popover tins from your oven. Please be careful the pan and tins will be VERY hot. Divide the batter evenly between the four tins, each should be a little less than 1/2 full. Place in oven, and bake at 450 degrees for 15 minutes. Without opening the oven reduce heat to 350 degrees and bake for an additional 15 minutes.
Heat a large saute pan over med-high heat. Open and drain the lamb package. Once the pan is hot, add the lamb in small pieces in a single even layer. Let brown without turning or stirring for 3-5 minutes. Turn the lamb, and add onions and garlic.
Continue to cook lamb mixture over medium high heat while stirring frequently for and additional 4-5 minutes. Reduce heat to low, and add butter, crumble in the bouillon, and stir well to combine. Add 2 tablespoons of all-purpose flour and stir while cooking over low heat for 2-3 minutes.
Stir in 1 1/2 cup water, and increase heat to medium-high. Bring to a quick simmer while stirring constantly. As soon as the gravy simmers reduce heat to low. Let simmer lightly while stirring occasionally for 8-12 minutes. When this time is up, your popover timer should have gone off...turn the oven off, but DO NOT open.
While the popovers rest in the warm oven, finish your gravy by adding the peas, and simmering for 3-5 minutes or until the peas are done.
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...