Servings: 8
INGREDIENTS
Lamb Stuffing:
1 sweet onion, diced
2 garlic cloves, thinly sliced
4 tablespoons olive oil
1/4 cup heavy cream
5 slices white bread, crust removed, diced
1-1/2 pounds ground American Lamb
3 Eggs, beaten
3/4 cup feta cheese
1/2 cup bread crumbs
1/4 cup kalamata olives, sliced
2 tablespoons extra virgin olive oil
2 tablespoons fresh parsley, minced
1 teaspoon oregano
1/2 teaspoon cumin
Sea salt and freshly ground pepper to taste
Lemon and Garlic Yogurt:
5 garlic cloves, roasted
1/2 cup fresh lemon juice
1 cup Greek yogurt
4 teaspoons mayonnaise
Artichoke Hearts:
6 to 8 large fresh artichokes
1 tablespoon extra virgin olive oil
1 tablespoon butter
Thyme 2 sprigs
2 teaspoons lemon juice
DIRECTIONS
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.
Recipe and image provided by the American Lamb Board