Shepherd’s Pie

INGREDIENTS

FILLING

  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 2 carrots, peeled and finely chopped
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon freshly ground black pepper
  • 1-1/2 pounds ground American lamb
  • 1- 1/2 tablespoons Worcestershire sauce
  • 2-3 tablespoons tomato paste
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1/4 teaspoon red pepper flakes
  • Pinch of nutmeg
  • 2 tablespoons all-purpose flour
  • 1 1/2 cup beef broth
  • 1 cup frozen peas
  • 1/2 cup frozen corn

TOPPING

  • 3-4 large potatoes, peeled and cut into chunks
  • 1/2 cup heavy cream, warmed
  • 1/4 cup butter, melted
  • 1/2 teaspoon salt (more or less, to taste)

DIRECTIONS

Heat the olive oil in a large cast iron pan over medium low heat. Add the onions and saute until they begin to soften, about 5 minutes. Add the garlic and cook for 30 seconds more.

Add the carrots to the onions and cook for another 5 minutes. Transfer the vegetables to a plate or just push off to one side of the pan.

In the same pan, add the ground lamb, breaking it up with a wooden spoon. Season with the salt and pepper, then mix the lamb with the vegetables and cook, stirring and continuing to break up the chunks of meat frequently, until the lamb is browned, about 10 minutes.

To the lamb and vegetable mixture, add the Worcestershire sauce, tomato paste, rosemary, thyme, red pepper flakes, and nutmeg. Stir to combine. Sprinkle with the flour, then stir in to the meat mixture until evenly dispersed, cooking for 1-2 minutes.

Add the beef broth and cook for 3-5 minutes until most of the liquid is absorbed. Then stir in the frozen peas and corn. Remove from heat and let cool while working on the mashed potatoes. Either leave in the cast iron pan, if it is oven safe, or transfer to a square baking dish.

Place the potatoes in a large pot with enough salted water to cover them by about an inch. Bring to a boil and cook for 12-15 minutes, until the potatoes are tender enough to be easily pierced with a fork. Drain well.

Add the warmed cream, butter, and salt to the potatoes and mash using a potato masher or ricer, then use to top the shepherd’s pie filling in either the cast iron pan or a square baking dish, spreading to the edges and leaving craggy swirls on top instead of smoothing out.

Bake for 45 minutes at 375 degrees F until hot all the way through and the mashed potatoes on top have nicely browned spots in a few places. You may want to place a pan under it in case any filling drips out. Let cool for 10-15 minutes before serving.

Fig- Stuffed Boneless Leg of Lamb

INGREDIENTS

  • 4 pounds boneless leg of American lamb
  • 1 1/2 teaspoons salt
  • 2 teaspoons black pepper
  • 3 tablespoons lemon juice
  • 1/2 teaspoon nutmeg (optional)
  • 1 cup mixed herbs combined (parsley, mint, thyme)
  • 2/3 cup olive oil
  • 5 tablespoons crumbled feta cheese
  • 7 Orchard Valley Choice Mission Figs
  • 3 tablespoons pistachios

DIRECTIONS

Preheat the oven to 400 degrees F.

Start by making the marinade.

In a food processor you’ll add the garlic, lemon juice, herbs, olive oil, seasoning and a dash of nutmeg (optional).

Remove the marinade and leave about two tablespoons of it in your food processor, to which you will add the filing ingredients. 

Add the feta cheese, pistachios and the figs. 

Process the filling in the food processor until it’s chunky.

Take your boneless leg of lamb and place it on a piece of parchment paper.

Spread the marinade all over the outer part of the lamb, and then flip the lamb to the other side. 

Spread the filling evenly all over the other side (the inside). 

Use the parchment paper as a guide and roll the lamb like a cylinder, tucking it well as you roll using the parchment paper.

Use kitchen twines cut into 6 inch ropes to tie the lamb very well about half an inch apart.

Place the lamb in the oven and right away drop the temperature to 350 degrees F.

Roast the lamb uncovered for about 50-60 minutes. Use a meat thermometer and make sure the internal temperature is 145 degrees F for medium rare, then let the lamb rest for at least 3 minutes before slicing.

Serve the lamb with an extra side of rice, some dried figs and a sprinkle of pistachios.

Goat in the Kitchen

Goat meat or goat’s meat is the meat of the domestic goat. The common name for goat meat is simply “goat”, though meat from adult goats is referred to as chevon, while that from young goats can be called capretto, cabrito or kid. In South Asian and Caribbean cuisine, mutton commonly means goat meat. In South Asia, where mutton curry is popular, “mutton” is used for both goat and lamb meat

Goat accounts for about 6 percent of red meat consumption worldwide, with the annual per capita consumption for goat weighing in at 1.7 pounds

Goat meat is rich in dietary potassium; 100 g of goat meat has about 385 mg of potassium. Potassium has a role in stabilizing heart rhythms too.

About 100g of goat meat has only 82 mg of sodium. The low-sodium content of goat meat helps in regulating blood pressure and reduces the chances of developing pulmonary hypertension.

Wikipedia

Cabrito Loaf

1/4 cup chopped bell pepper

1/4 cup chopped celery

1/4 cup chopped onion or dry onion flakes

1/4 cup shredded carrots

1 chopped Jalapeno (optional) fresh or canned

1 egg (beaten)

1 cup croutons, stale bread crumbs or stuffing mix

1 T each: salt, black pepper and garlic powder

Mix together and let stand five minutes.

Add in 2 lbs. ground Cabrito (goat meat) and mix well pack into loaf pan.

 Bake at 350 for 1 1/2hours.

 Remove from oven.

Mix 1/4 cup catsup and 1/4 cup BBQ sauce and spread over the top of loaf.

Bake another 5 minutes.

Remove from oven, Cool it and Serve.

Serves six people normally.

Keep the leftovers for Meatloaf Sandwiches the next day!

meatloaf sanswich
Photo by Rajesh TP on Pexels.com

Pan Seared Lamb Loin Chops with Tart Cherry Compote

Recipe provided by

Chef Billy Parisi

INGREDIENTS

For the Marinade:

  • 1 ½ tablespoons finely minced fresh thyme
  • 1 large peeled and small diced shallot
  • 6 finely minced garlic cloves
  • zest and juice of 1 lemon
  • 1 ½ cups of olive oil + 1 tablespoon
  • 10 4-ounce American lamb loin chops
  • 1 tablespoon unsalted butter
  • salt and pepper to taste

For the Sauce: 

  • 2 tablespoons unsalted butter
  • 1 small peeled and small diced shallot
  • 2 finely minced garlic cloves
  • ½ cup red wine, I prefer merlot
  • 3 cups good beef stock
  • 1/3 cup dried cherries
  • 1 teaspoon each finely minced fresh thyme, parsley, and chives
  • 2 teaspoons of crushed pistachios

DIRECTIONS

Marinade: add the thyme, shallots, garlic, lemon zest, lemon juice, salt, pepper, and olive oil to a large bowl and whisk until combined. Set aside.

Transfer the lamb loin chops to a 13×9 casserole dish and pour the marinade over top. Move the lamb around to ensure they are completely coated. Cover the lamb with plastic wrap and marinate in the refrigerator for 1-4 hours or overnight.

Add 1 tablespoon of olive oil to a large frying pan or cast-iron skillet over medium-high heat until it begins to lightly smoke. Remove some of the garlic and shallots off the lamb chops and place them in the pan making sure they are far enough apart so that the sear and not steam. Add in the 1 tablespoon of unsalted butter. 

Cook for 2-3 minutes per side or until golden brown on both sides. The USDA recommends cooking the lamb loin chops until they reach an internal temperature of 145° and then letting them rest for 3 minutes before serving. Set the seared lamb onto a plate and set aside.

Sauce: Remove the cooked oil from the pan and return it to the burner over medium heat and add in 1 tablespoons of butter with the shallots and garlic and cook for 30 to 45 seconds or until lightly browned and cooked.

Deglaze with the red wine and cook over medium-high heat until there is about 1 tablespoon remaining. Add in the beef stock and cook over high heat until it is reduced to ½ to ¾ cup in liquid amount.

Finish the sauce by adding in cherries, the remaining 1 tablespoon of butter, and herbs and mix until combined.

Add the lamb chops back in and heat over low heat for 2 to 3 minutes to warm back up.

Serve the lamb chops by sprinkling on the pistachios and add any additional chopped fresh herbs.  

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