Lambwich
Serves 4
Total Preparation time: 1 hour
Ingredients:
1 lb Ground Lamb
4 – 6 scallions
2 cloves garlic
Salt
Pepper
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
Preparation:
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...
