Entrées
Lamb Albondigas
Ingredients
- 5 pounds ground lamb
- ¾ cup garlic, minced
- ¼ cup thyme, chopped
- ¼ cup parsley, chopped
- ¼ cup mint, chopped
- 3 tablespoons salt
- 2 tablespoons smoked paprika
- 1 tablespoon black pepper
- 1 teaspoon cayenne
- 2 cups panko
- 1½ cup heavy cream
- Olive oil as needed
- 1 quart demi glace
- 5 quarts Cordero sauce, recipe follows
- Grilled zucchini, as needed
- Goat cheese, as needed
Preparation
Combine lamb, garlic, herbs, salt, smoked paprika, black pepper and cayenne. Mix in panko and then heavy cream. Use 1-ounce scoop for meat to shape and finish into ball with hands. Braise in demi glace in 350F oven for 45 minutes; strain. At service, warm desired portion with Cordero sauce and serve in small cast-iron pot with grilled zucchini and goat cheese.
Cordero sauce: Saute 2 cups small diced onions, ½ cup thinly shaved garlic and 1 tablespoon arbol chiles until translucent. Add 4 quarts crushed Italian tomatoes, 2 cups Catalane olive brine and 2 cups olive oil and simmer 20 minutes. Season with salt and pepper to taste.
Chef de Cuisine Clint Wangsnes, Al Lado, Denver