Recipe provided by | Chef Alexi Mandolini

Servings: 50

INGREDIENTS

5 pounds ground American Lamb

2 tablespoons olive oil

1 medium yellow onion, diced

3 garlic cloves, minced

1 tablespoon smoked paprika

1 tablespoon dried oregano

1 tablespoon ground cumin

1 teaspoon cayenne

1 cup green onion, sliced

1 cup golden raisins

kosher salt and cracked black pepper to taste

50 empanada prepared dough discs, thawed  

2 eggs, whisked  

1 quart red Chimichurri (recipe follows)

Red Chimichurri (makes 1 quart):

1 bunch fresh cilantro

1 bunch fresh parsley

16 ounces roasted red peppers, drained

1 cup piquillo peppers, drained

1 shallot, minced 

3 garlic cloves  

1/4 cup red wine vinegar

1 tablespoon smoked paprika

1/2 cup olive oil

Kosher salt and cracked black pepper to taste

DIRECTIONS

METHOD:

Heat skillet to medium-high heat. Add oil; sauté onion and garlic until translucent, about 6 minutes. Add lamb, paprika, oregano, cumin and cayenne; sauté until lamb is browned and fully cooked. Add onion and raisins. Remove from heat; set aside to cool.

Arrange empanada discs on a flat work surface. Fill with 2 tablespoons of lamb filling. Brush edges with egg wash. Fold half of the round over the filled half and pinch edges together to seal; crimp edges using a fork. Arrange finished empanadas on a parchment-lined sheet tray; brush with egg wash. Bake at 375°F until golden brown, about 18 to 20 minutes. Serve with Red Chimichurri.

For Red Chimichurri:  In a food processor, pulse cilantro, parsley, peppers, shallot, garlic, vinegar and paprika until fully incorporated. Stir in oil; season with salt and pepper to taste

Recipe and image provided by The American Lamb Board

Chef Tips:

•Chimichurri ingredients should be pulsed until sauce becomes a pesto-like consistency. 

•Lamb empanadas can be made ahead and frozen until needed.