McGonagall

Inspired by

Minerva McGonagall

Professor Minerva McGonagall was a Scottish half-blood witch. Minerva attended Hogwarts School of Witchcraft and Wizardry and was Sorted into Gryffindor House, but it took the sorting hat five and a half minutes to decide if she was Gryffindor or Ravenclaw, which made her a Hatstall. A Hatstall is an archaic term for a student of Hogwarts whose sorting took more than five minutes because the Sorting Hat found them to have a personality equally suited to different Hogwarts Houses. During her seventh year, she was appointed Head Girl.

After her education, Minerva worked for two years at the Ministry of Magic and later returned to Hogwarts, where she became Head of Gryffindor House, Transfiguration professor. Though she wasn’t a member of the Order of the Phoenix during the First Wizarding War, Minerva greatly helped the Ministry of Magic’s resistance through spying Death Eaters and bringing the Aurors crucial information on their activities.

Eventually, Minerva became concurrently, at differing times, Deputy Headmistress and Headmistress of Hogwarts. As part of the Order of Phoenix’s new resistance movement, Minerva fought in several battles of both wars, including the Battle of the Astronomy Tower and the Battle of Hogwarts, where she led the resistance against Lord Voldemort.

Minerva survived the Second Wizarding War and continued her job as Headmistress, a title she still held as of Albus Potter’s time at Hogwarts.

McGonagall
McGonagall with the sorting hat
McGonagall
McGonagall transfiguring into a cat
McGonagall
McGonagall designs

McGonagall Mint Lamb

Yields2 ServingsDifficultyBeginner
Prep Time15 minsCook Time30 minsTotal Time45 mins

For McGonagall I wanted to find a dish that had green colouring but also sophisticated like her personality. As a person in power at Hogwarts, I wanted a dish that helped define that, and the minted lamb added a bit of class. Finally I wanted to show off her Britishness and the lamb and potatoes with garden peas are quintessential British ingredients. The Rosemary and Mint also common British herbs helped enhance the flavour of the dish.

 4 Lamb Chops
 400 g Jersey Royal Potatoes (halved)
 200 g Peas
 1 tbsp Rosemary
 1 tbsp Mint
 1 tbsp Olive Oil
 1 knob of Butter
 Salt

1

In a deep frying pan add the chopped potatoes and enough water to cover them. Bring to boil and cook for 10 minutes then drain.

2

Return the pan to the heat and add the olive oil. Once hot add the potatoes. Add the rosemary and salt. Cook for 3 minutes.

3

Add the lamb chops. Cook for 2-3 minutes on each side to get them to a medium rarity (add a couple minutes cooking for well done).

4

Add the peas to the pan for 1-2 minutes and add the mint to coat. Divide and serve.

Ingredients

 4 Lamb Chops
 400 g Jersey Royal Potatoes (halved)
 200 g Peas
 1 tbsp Rosemary
 1 tbsp Mint
 1 tbsp Olive Oil
 1 knob of Butter
 Salt

Directions

1

In a deep frying pan add the chopped potatoes and enough water to cover them. Bring to boil and cook for 10 minutes then drain.

2

Return the pan to the heat and add the olive oil. Once hot add the potatoes. Add the rosemary and salt. Cook for 3 minutes.

3

Add the lamb chops. Cook for 2-3 minutes on each side to get them to a medium rarity (add a couple minutes cooking for well done).

4

Add the peas to the pan for 1-2 minutes and add the mint to coat. Divide and serve.

McGonagall Mint Lamb
McGonagall Mint Lamb
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