We love lamb. Clearly we do not eat it enough, and we should change that. The other day we were craving some tender, young lamb; unfortunately, we did not have access to our favorite lamb, so I picked up some ground, New Zealand lamb from Wholefoods. We tossed around the idea of grilling up some lamb burgers with roasted red peppers, and feta. Or maybe something new, spicy lamb tacos. Or a hearty lamb meatloaf with roasted vegetables. Then it hit us, what about a lamb pie without the doughy crust.
I love combining citrus, very strong herbs and lamb together. They really go hand-in-hand. For this recipe, I used a lot of fresh Meyer lemons, rosemary and garlic for the base of the flavors. I added depth with some red-wine and fresh, heavy cream, to make it, well, creamy.
The topping of our “pie” was an old favorite potato, the russet. I sliced the potatoes very thinly, then over lapped layers, on top of the ground meat. The finishing touch was more fresh herbs, a drizzle of fresh cream and a splash of olive oil; baked to until bubbly, and creamy. It was rich, decadent and flavorful with every bite. Slightly citrusy. Slightly creamy. Very complex. Add a salad or roasted baby asparagus, and you have a perfect meal.
Crustless Lamb Pie
3 pounds ground lamb
8 cloves garlic, minced
2 lemons, zested
1 lemon, juiced, use one of the lemons that was zested
2 sprigs of rosemary, minced
1/2 cup red wine
1 pint heavy cream
kosher salt, to taste
black pepper, to taste
3 russets, scrubbed and sliced thinly
Heat oven to 425. Lightly oil a large baking dish.
In a large frying pan, cook the lamb, over low-heat, until gray in color. Drain the fat from the cooked lamb. Add the garlic and rosemary, stir, season to taste with salt and pepper.
Add the wine, stir, and cook over low heat, until slightly reduced; about 15 minutes.
While the meat is cooking, thinly slice, the russets. I use a mandoline, to get uniform slices.
Pour the meat mixture into the baking dish. Squeeze the juice from one lemon over the top of the meat. Cover the top of the meat, with slices of potato, overlapping to create a seal.
Pour the cream over the top of the potatoes.
Sprinkle the zest from one lemon and a few pieces of rosemary over the top. Drizzle lightly with some olive oil.
Bake until the potatoes are golden brown, and the juices from the ingredients are slightly bubbly; about 40 minutes.