Sunday, May 8, 2016

Lambwich - Maryland Sheep and Wool 2016

I was accepted into the Lamb Cook-Off at Maryland Sheep and Wool Festival again this year.  I finished second, again, with a score of 95.  When I did Lamb Ravioli (from scratch) last year and got seriously marked down on "Ease of Preparation", I immediately said to K "Next year, Lambwich". So here you go...


Serves 4
Total Preparation time: 1 hour


1 lb Ground Lamb
4 – 6 scallions
2 cloves garlic
1 teaspoon      Cumin
1 teaspoon      Paprika
1 teaspoon      Mint
2 tablespoons Worcestershire Sauce
2 tablespoons Brown Sugar
1 cup                Ketchup
2 tablespoons Stone Ground Mustard
¼ cup                A1 Sauce
½ cup                Baby peas
Fresh Mint


Fry ground lamb in large pot until well browned.  Remove meat with a slotted spoon and drain the fat from the pan. 

Chop the whites of the scallions finely.  Reserve the green tops for garnish.  Finely chop the garlic. 

In the reserved pot, add a tablespoon of the reserved lamb fat and fry the scallions until softened and translucent.  Add the garlic and fry for 30 seconds until fragrant.  Add the cumin, paprika and mint, fry for another 30 seconds.  Add the ketchup, mustard, brown sugar and A1 sauce, stir well.  Add 1/2 cup of water, stir well and add the reserved lamb.  Cover and cook for 15 minutes, then add the peas and cook uncovered another 5-7 minutes until peas are cooked through.

Serve on toasted buttered potato buns or toasted French bread.  Garnish with thinly sliced scallion tops and finely chopped fresh mint.

Next year I'm thinking Lamb Flatbreads.  I'll probably make the lamb sausage and the flatbreads myself, but I may not tell the judges that...

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