Recipe provided by | Executive Chef Dimitri Moshovitis

Servings: 2 to 4

INGREDIENTS

3 tablespoons olive oil

2 cups chopped yellow onions

1/2 pound ground American Lamb

2 tablespoons prepared harissa

1/3 cup flour

3-1/2 cups whole milk, heated

Salt and freshly ground pepper to taste

1/4 cup coarsely chopped fresh cilantro

4 buttermilk biscuits, for serving

DIRECTIONS

METHOD:

In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Add onions; sauté until cooked. Add lamb; cook until browned. Add harissa; stir and cook for one minute. Decrease heat to medium; stir in flour. Cook for approximately 1 minute until all flour is absorbed. Slowly pour in heated milk while stir continuously. Reduce heat to medium-low; cook for 15 minutes, stirring occasionally. Thin with additional milk as needed. Season with salt and pepper and stir in cilantro.  

Serve over biscuits.

Recipe and image provided by the American Lamb Board