So I ate some of it. First I flattened the 6 lamb flank steaks out..first dusting with flour and some fresh, minced rosemary. I added some Worcestershire Enhanced Ground Pepper then seared them in olive oil that I had previously sauteed pearl onions, mushrooms, and garlic in. (I set those aside and added them back in later).
After removing the seared steaks, I de-glazed the pan with some "Fat Bastard" cab and let it reduce to thicken. I used a bit of water and potato starch with some fage yogurt..tempered it with some of the stock..and added it in...along with some cracked pepper and kosher salt. I also added an anchovie filet for increased depth of flavor (I heard that line on Iron Chef..and have been wanting to use it).
I added the flank steaks back in while the noodles were boiling in a seperate pot.
I topped the dish with lemon zest, rosemary, and lemon verbena.
I made a salad of romaine and home-grown cherry tomatoes...used Granite Bay Farms zesty organic sun-dried tomato dressing.
Here are the ingredients...well, cept for the meat, mushrooms and pearl onions. I used em all up. It was soooooooo good. Comforty and all. Can you give this dish an inspired name?