Lamb Grinder Food
GRALEHAUS LAMB AND GRITS
Steps:
- For the lamb merguez: In a bowl, mix together the lamb belly and pork shoulder, paprika, curing salt, salt, harissa, cinnamon, coriander, cumin, cilantro, mint, garlic and onion. Feed the mixture through a meat grinder fitted with the larger grinder blade. Form into 5 1/2-ounce balls and flatten into tight 5-inch round patties. Vacuum seal in bags. Cook in the immersion circulator at 145 degrees F for 1 hour (or place the patties on baking sheets and cook for 18 minutes at 425 degrees F).
- For the grits: Bring the butter, milk and 7 cups water to a simmer in a large saucepan. Add the grits and cook, stirring frequently, for 6 to 8 minutes. Lower the heat and simmer until cooked through. Add the Cheddar, hot sauce and salt to taste.
- Serve the merguez with the grits.
LAMB GRINDER
Get the flavor of the Mediterranean with these sandwiches. Roast leg of lamb, horseradish sauce, Kalamata olives, mushrooms, rosemary, and garlic are loaded into Italian rolls and topped with lettuce, tomatoes, Asiago cheese, and feta cheese.
Provided by Allrecipes
Categories Meat and Poultry Recipes Lamb
Time 2h55m
Yield 4
Number Of Ingredients 39
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Combine kosher salt, black pepper, Italian seasoning, dried rosemary, granulated garlic, granulated onion, and lemon pepper together in a small bowl.
- Place lamb in a large roasting pan. Rub with lemon juice, 1 tablespoon olive oil, red wine, and Worcestershire sauce on all sides and between any crevices. Sprinkle with kosher salt mixture and rub over all sides. Pour white wine, chicken stock, 4 crushed garlic cloves, bay leaves, capers, and anchovies into the bottom of the roasting pan.
- Cover pan tightly with heavy-duty aluminum foil and roast lamb in the preheated oven until tender but still pink in the center, 1 1/2 to 2 hours. An instant-read thermometer inserted into the center of the meat should read 130 degrees F (54 degrees C).
- Remove lamb to a cutting board and allow to cool slightly before slicing. Transfer meat to a large bowl and toss with some of the pan juices to keep it moist. Reserve remaining pan juices.
- Increase oven temperature to 500 degrees F (260 degrees C).
- Mix sour cream, horseradish, mustard, and garlic basil spread in a small bowl until combined. Cover and refrigerate.
- Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat; cook and stir onions until they soften and begin to turn golden, about 12 minutes. Pour in Marsala wine and cook until reduced, about 5 minutes.
- Stir mushrooms, Kalamata olives, 2 tablespoons minced garlic, fresh rosemary, and red pepper flakes into onion mixture; cook and stir until mushrooms have softened, about 5 minutes. Add lamb slices and reserved pan juices. Cook, stirring to combine, until heated through, about 10 minutes.
- Spread each hoagie bun with horseradish sauce. Spoon lamb mixture into buns and top each sandwich with 1/4 of the lettuce, cherry tomatoes, Asiago cheese, and feta cheese. Serve with remaining pan juices for dipping.
Nutrition Facts : Calories 1636.9 calories, Carbohydrate 113.7 g, Cholesterol 269.6 mg, Fat 82.3 g, Fiber 14.3 g, Protein 84.9 g, SaturatedFat 33.8 g, Sodium 8842.7 mg, Sugar 21.5 g
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- Trim the lamb shoulder and remove any connective tissue. Also remove any large pieces of fat as you see fit, but keep in mind that fat equals flavour.
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- Pat the liver dry, then season with salt and pepper and brown on high heat in the oil well on each side. Remove the liver, pour off any browned oil, then add the onion and the additional lard and cook until softened, turning the heat to medium-high stirring here and there, about 5 minutes.
- Cut the bacon into 1 inch slices. Dice the cooked liver, lamb and lamb fat, then mix with the bacon, creamy onions, and all the seasonings except the wine and milk powder and pass through the small die of a meat grinder into a bowl.
- Transfer the meat to the bowl of a stand mixer add 1/3 of the milk powder, and begin to mix on low speed (It’s good to hold a towel around the mixer bowl at this point, as milk powder is notorious for poofing up all over the place).
- Cook a small piece of the mixture to test the seasonings, adjust as you see fit (season it aggressively as it will be served cool and low temps mute flavors) then refrigerate the sausage overnight for the most even, well flavored result.
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- Make the Harissa Aioli by whisking together mayonnaise, harissa and garlic in a small bowl. Set aside.
- Meanwhile, divide ground lamb evenly and form four, 1-inch thick burgers, making a depression in the center for even cooking. Season both sides of burger with salt and freshly ground black pepper.
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