My Menu Blog

For the potatoes:

• 1 1/2 pounds russet potatoes
• 1/4 cup half-and-half
• 2 ounces unsalted butter
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 egg yolk

For the meat filling:

• 2 tablespoons canola oil
• 1 cup chopped onion
• 2 carrots, peeled and diced small
• 2 cloves garlic, minced
• 1 1/2 pounds ground lamb
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons all-purpose flour
• 2 teaspoons tomato paste
• 1 cup chicken broth
• 1 teaspoon Worcestershire sauce
• 2 teaspoons freshly chopped rosemary leaves
• 1 teaspoon freshly chopped thyme leaves
• 1/2 cup fresh or frozen corn kernels
• 1/2 cup fresh or frozen English peas

Directions

Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.

Preheat the oven to 400 degrees F.

While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.

Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.

• 5 to 6 lb. leg of lamb, bone removed and butterflied
• 1 onion, thinly sliced
• 1/2 cup dry white wine
• 1/2 cup olive oil
• 1/4 cup lemon juice
• 2 cloves garlic, thinly sliced
• 1 tablespoon dried oregano
• 1 bay leaf
• salt and pepper
• 2 lemons, cut into wedges
• pita bread
• cucumber-yogurt dip (recipe follows)

1. place lamb in shallow glass dish
2. prepare marinade: combine onion, wine, olive oil, lemon juice, garlic, oregano and bay leaf.
3. pour over lamb, turning meat to ensure coverage…marinate 3 to 4 hours or overnight
4. brush barbecue grid with olive oil…grill lamb on covered grill, basitng occasionlly with reserved marinade 20 minutes per side (or until done)
5. transfer to warm plate, allow to set for juices to redistribute…carve into thin slices
6. season to taste with salt and pepper and serve with cucumber-yogurt, pita and lemon wedges

• 12 ounces plain yogurt (without gelatin)
• 1 large cucumber, peeled, seeds removed and finely chopped
• 2 tablespoons olive oil
• 1 tablespoon white vinegar
• 2 cloves minced garlic
• salt and pepper

1. line colander with double thickness cheese cloth or coffee filter
2. place colander over deep bowl, spoon yogurt into colander…cover with waxed paper
3. refridgerate 24 hours or until no longer dripping liquid
4. discard liquid, place yogurt into medium bowl
5. combine yogurt, cucumber, olive oil, vinegar and garlic
6. season to taste with salt and pepper
7. chill for 1 hour before serving