Leslie made a korma, coconut cashew curry tonight with duck. It was delicious. She made it over basmati and we added the last loin lamb chops from the other night. I bought the large ten pack at Costco the other day, stretched through three meals.
She had wanted to make a red curry but must have thrown out the paste. Next time.
I made lamb chops the other night, as I said, with rosemary garlic potatoes. But I went all out on the potatoes, combining Frank Proto and Kenji Lopez Alt's methodology.
First I par boiled the small organic yellows, cut in half in a water bath that I had added baking soda too, along with the salt. This raises the ph and makes the centers fluffier. I let them cool, then fried them cut side down in a cast iron pan with peanut oil.
I then removed them to a baking sheet and, after spraying them with duck fat, gave them another half hour in the oven. Flipped them at 15. With two minutes to go I added the garlic and rosemary and parsley so as not to burn.