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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
Water-sealed French crock keeps butter soft without refrigeration
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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
Water-sealed French crock keeps butter soft without refrigeration
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Combine breadcrumbs and parmesan in a shallow bowl. Place flour and egg in 2 separate shallow bowls. Dip lamb into flour to coat, then egg, then breadcrumb-parmesan mixture. Melt oil and half the butter in a large pan over moderate heat. Cook lamb, in batches, for 2 minutes each side for medium, or until cooked to your liking. Transfer to a plate. Cover with foil and rest for 5 minutes. Meanwhile, place potatoes in a medium saucepan. Cover with water. Bring to a boil over moderate heat. Boil for 10 minutes, adding beans in last 2 minutes of cooking, or until vegetables are tender. Drain and return to pan. Toss with remaining butter. Serve lamb with potatoes, beans and lemon wedges.