- 1 1/2 pounds ground lamb or ground beef
- Salt and pepper
- 2 slices white bread, crusts trimmed
- 1/4 cup milk
- 1 bunch scallions, white and green parts separated and finely chopped
- 1/4 cup finely chopped fresh parsley
- 1/4 cup finely chopped fresh mint
- 2 cloves garlic, finely chopped
- 1 egg, lightly beaten
- 1 tablespoon lemon zest
- EVOO, for drizzling
- 2 pounds small red-skinned new potatoes, halved
- 1/2 cup half-and-half
- 4 tablespoons butter
- 1 cup frozen peas, thawed
- 2 tablespoons flour
- 1 1/2 cups beef stock or consomme
- 1 tablespoon worcestershire sauce
- 1 tablespoon dijon mustard
Position a rack in the middle of the oven and preheat to 450 degrees . Line a baking sheet with parchment paper. Place the meat in a large bowl and season liberally with salt and pepper. In a small bowl, soak the bread in the milk, then crumble the bread into the meat.
Mix the scallion whites, parsley, mint, garlic, egg, lemon zest and a healthy drizzle of EVOO into the meat. Separate the mixture into 4 equal portions. Using your hands, form 4 mini loaves about 1 1/2-inch thick. Place the loaves on the prepared baking sheet and roast in the oven until cooked through, 15 to 18 minutes.
Meanwhile, in a pot, combine the potatoes and enough cold water to cover; bring to boil. Salt the water and cook the potatoes until tender, 15 to 20 minutes. Drain the potatoes and return to the hot pot. Add the half-and-half, scallion greens and 2 tbsp. butter; mash to your desired consistency. Season with salt and pepper, then fold in the peas. Cover the pan to keep warm.
In a small skillet, melt the remaining 2 tbsp. butter. Whisk in the flour for 1 minute, then whisk in the beef stock (or consomme) and worcestershire; season with pepper. Cook to thicken the gravy for a couple of minutes, then whisk in the mustard.
Serve the meatloaf with the mashed potatoes. Top with the gravy.