Pan Seared Lamb with Mustard Cream Sauce, Black Eyed Pea Cakes and Southern Style Mustard Greens

My first rodeo with lamb.  Thomas and I cooked this one up.  I used to work at this place in Savannah, GA that had a black eyed pea cake sandwich that was marketed as a homemade veggie burger.  I've been wanting to try to make one myself for a long time now so here it is.  Thomas suggested the sour cream and salsa based off his delicious experience with a black bean rice cake at a Fernandina Beach Florida restaurant.  He also suggested the mustard greens.  All around this was pretty delicious.  Enjoy friends.  Also I'd like to put a nice shout out to the readers in Russia.

Pan Seared Lamb, Black Eyed Pea Cake, and Southern Style Mustard Greens

For the lamb you will need:

-         4 lamb chops

-         Olive oil

-         A rub of equal amounts dry mustard, onion powder, garlic salt, and black pepper.

Directions:

In a large skillet turn on medium heat with a thin layer of olive oil.  Rub one side of the lamb and place the lamb rubbed side down.  Rub the top side now.  Cook to your desired temperature, flip and finish on the other side.  Let rest for a few minutes and then top with the mustard cream sauce.

For the greens you will need:

-         1 bag of fresh mustard greens

-         2lbs of leftover smoked pork

-         Juice of 3 limes

-         ½ cup of salt

Directions:

Wash the greens first.  Then place in a large stock pot with water to submerge, salt, lime juice and smoked meat.  Stew for about an hour.

For the black eyed pea cakes you will need:

-         2 cans of black eyed peas

-         3 cloves fresh chopped garlic

-         ¼ cup fresh chopped parsley

-         1tbsp fresh chopped oregano

-         1tbsp fresh chopped thyme

-         ¼ cup fresh chopped basil

-         ½ sweet onion chopped

-         Flour to bind

-         Juice of 2 limes

-         Olive oil

-         Oil for frying

Directions:

Strain the peas and place in large mixing bowl.  Pour the lime juice and herbs in the mixing bowl.  In a small skillet sweat the onion and garlic with a light amount of olive oil.  Then add the onions and garlic to the mixing bowl.  Mash the contents well.  Now add the flour for binding, just enough to bind.  Make some pea cakes (kinda like making hamburger patties).  Makes about 5 cakes.  Heat some cooking oil in a shallow skillet and fry until golden brown.  Top with salsa and sour cream.

 

For sauce and toppings:

Mustard Cream Sauce:

-         1 cup sour cream

-         ¼ cup mayonnaise

-         Horseradish brown mustard to taste

*mix ingredients together and serve on top of lamb

Black eyed pea cake topping:

-         sour cream and salsa