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

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.