Recipe courtesy American Lamb Board
Lamb Stuffing:
1 sweet onion, diced
2 garlic cloves, thinly sliced
4 Tbsp. olive oil
1/4 cup Heavy cream
5 slices White bread, crust removed, diced
1-1/2 lbs. Ground American Lamb
3 eggs, beaten
3/4 cup feta cheese
1/2 cup bread crumbs
1/4 cup kalamata olives, sliced
2 Tbsp. extra virgin olive oil
2 tsp. fresh parsley, minced
1 tsp. oregano
1/2 tsp. cumin
to taste sea salt and freshly ground pepper
Lemon and Garlic Yogurt:
5 garlic cloves, roasted
1/2 cup fresh lemon juice
1 cup Greek yogurt
4 tsp. mayonnaise
Artichoke Hearts:
6 to 8 fresh artichokes
1 Tbsp. extra virgin olive oil
1 Tbsp. butter
2 springs thyme
2 tsp. lemon juice
METHOD:
- For Lamb Stuffing: In a pan, sauté onion and garlic in oil until soft. Add cream and bread cubes; soak for 15 minutes. In a bowl, add bread cubes, lamb, eggs, cheese, bread crumbs, olives, oil, parsley, oregano, cumin, salt and pepper; mix well. Adjust seasoning if needed.
- For Lemon and Garlic Yogurt: In a blender, mix garlic, lemon juice, yogurt and mayonnaise until smooth. Season as needed. Store in refrigerator until ready to use.
- For Artichoke Hearts: Clean the artichokes, saving the hearts only. Submerge artichoke hearts in lemon water. In a sous vide bag, place artichoke hearts in a bath with oil, butter, thyme and lemon juice. Cook in water bath or combi steamer for 20 minutes or until tender.
- Fill artichoke hearts with lamb mixture; bake at 350°F for 12 to 15 minutes. Serve artichoke hearts with the Lemon and Garlic Yogurt.
