Posts Tagged ‘Lamb’

Shepherd’s Pie with Mushrooms, Stout and Potatoes


2 pounds American lamb stew meat, or shoulder or leg cut into 1-inch cubes
Salt and freshly ground pepper
2 tablespoons olive oil
6 tablespoons unsalted butter
1 large yellow onion, diced
3 carrots, peeled and sliced into 1/4-inch-thick rounds
3 stalks celery, sliced 1/4-inch thick
8 ounces cremini or button mushrooms, halved
2 garlic cloves, minced
6 tablespoons all-purpose flour
2 cups lamb stock, such as Saffron Road, or low-sodium beef broth
1 cup Irish stout, such as Guinness
2 teaspoon minced fresh rosemary
2 1/2 pounds Yukon Gold potatoes, peeled and cut into large chunks
1 cup sour cream
3 tablespoons prepared horseradish
1 cup frozen peas


Preheat the oven to 325˚F. Season the lamb with 1 1/2 teaspoons of salt and several grinds of pepper. In a Dutch oven, heat the oil over medium-high heat. Working in 2 batches, cook the lamb, turning occasionally, until browned on all sides, about 8 minutes per batch. Transfer to a plate.

Add 2 tablespoons of the butter to the pot and melt over medium heat. Add the onion, carrots, celery, mushrooms, and garlic, cover, and cook, stirring occasionally, until the vegetables just begin to soften, about 5 minutes. Uncover, sprinkle with the flour, and stir it in. Pour in the stock, 1 cup at a time, stirring to combine completely with each addition. Add the stout, rosemary, and 1 teaspoon of salt and bring to a boil over medium-high heat, stirring occasionally. Return the lamb to the Dutch oven, cover, and place in the oven to cook until the lamb is tender, about 1 1/2 hours.

Meanwhile, put the potatoes in a large saucepan and add enough water to cover by about 1 inch. Season generously with salt, cover the pan and bring to a boil over high heat. Uncover, reduce the heat to medium and simmer until the potatoes are tender, 20 to 25 minutes. Drain well, then return the potatoes to the pan. Cube 3 tablespoons of the butter and add it to the potatoes. Start mashing the potatoes, and then gradually begin adding the sour cream. Stir in the horseradish, and season with salt.

When the stew is done, remove it from the oven and increase the temperature to 400˚F. Taste and adjust the seasoning. Stir in the peas and pour the stew into a 3-quart baking dish. Spread the mashed potatoes evenly on top, and use a fork to make decorative lines or peaks. Cube the remaining 1 tablespoon of butter and dot the top. Bake until the potatoes are crusty and browned in spots, 20 to 30 minutes. Remove from the oven and let stand for about 5 minutes, then serve hot.

Mushrooms Stuffed with Lamb


12 large mushrooms
1 tablespoon olive oil
1/3 pound ground American Lamb
1/2 teaspoon each garlic salt and ground pepper
1/4 cup chopped red bell pepper
3 green onions, thinly sliced
2 tablespoons prepared Plum Sauce
3 tablespoons finely chopped peanuts, divided


Wipe off mushrooms with a damp paper towel. Snap out mushroom stems and chop; set aside.

In large skillet, heat oil. Add lamb and chopped mushroom stems. Season with garlic salt and pepper. Cook and crumble lamb until browned. Drain well and stir in bell pepper and onions.

Stir in Plum Sauce and 2 tablespoons peanuts. Stuff lamb mixture into mushroom caps and sprinkle with remaining peanuts.

Place mushroom caps on baking sheet. Bake at 375ºF for 15 minutes.

Chef Dan Long’s Blended Burger

Prep Time: 20 minutes
Grill Time: 10 minutes
Serves: 4


1 lb. 80% lean ground beef
½ lb. ground lamb
2 c. finely chopped Shiitake Mushrooms
2 tsp. Worcestershire Sauce
1 tbs. mushroom powder*
1 Yellow Onion, thinly sliced and caramelized**
Fresh sliced gruyere cheese
½ c. Fresh Arugula
¼ c. of Garlic + Thyme Aioli
Salt and cracked pepper, to taste
4 Brioche Buns (or hamburger buns of your choice)


1. In a bowl, combine ground beef, lamb, chopped shiitake mushrooms, mushroom powder, Worcestershire Sauce, salt and cracked pepper. Mix well and form into patties.
2. Cook on grill until prepared to your liking, adding cheese if desired.
3. Assemble on toasted brioche bun with Aioli, caramelized onions, arugula and other toppings as desired.
4. Enjoy!

Cremini-Lamb Burger

Cremini-Lamb Burger with Charred Scallions, Boursin, Pickles and Tomato on a Potato Roll by Hugh Acheson

Serves: 4


8 ounces cremini mushrooms
4 tablespoons unsalted butter, at room temperature
2 shallots, peeled and minced
1 clove garlic, peeled and minced
1 tablespoon chopped fresh thyme
1 bunch scallions
1 teaspoon kosher salt
freshly ground black pepper to taste
1 pound ground lamb
1 ripe large tomato tomato
16 crinkle cut dill pickles
1 5-ounce container of Boursin cheese, divided into 4 equal parts
Martin’s potato buns


Finely chop the mushrooms.

Add 3 tablespoons of the butter to a large sauté pan (12 inch or so) and place it over medium-high heat. When the butter bubbles and froths add the shallots and cook for 1 minute. Reduce the heat to medium and add the garlic, mushrooms and fresh thyme.

Cook for 10 minutes, stirring often. Season with ½ teaspoon of kosher salt. Remove the mushroom mixture from pan to a large bowl and place into the refrigerator to cool, spreading the mixture out with a spatula so it will cool more quickly.

Clean out the pan with a paper towel, place it over medium-high heat and add the olive oil to the pan. Add the scallions to the pan and char them for 4 minutes on each side. Remove the scallions, chop into ½ inch pieces, and add them to the mushrooms.

Place the ground lamb into a large bowl and season with the remaining kosher salt. Add the cooled mushroom and scallion mixture and mix well to thoroughly incorporate all components. Divide the mixture into 4 equally portioned balls and then form each into patties, about 5 inches in diameter and 1 inch thick. Store them in the refrigerator until ready to grill.

Spread the remaining 1 tablespoon of butter on each bun and toast in a pan over medium heat until each side is a nice buttery brown. Remove and cool while the burgers cook.

Get the grill hot and cook the burgers for 3 minutes per side. When they’re done, rest the burgers off the heat for 3 minutes.

Top each bun bottom with a burger, then the Boursin, then a seasoned slice of tomato, and finish with the pickles. Eat!

Lamb Loin Chops with Mushroom Marsala Sauce

Lamb can be an easy and satisfying weeknight meal, and these lamb loin chops with a fragrant and flavourful Marsala sauce will prove it. Serve over-top of mashed potatoes for a complete meal.

Prep time: 15 min
Cook time: 45 min
Serves: 5


5-6 lamb loin chops
2 tbsp (30 mL) all-purpose flour
salt & pepper
2 tbsp olive oil
2 tbsp (30 mL) butter
8 oz (227 g) fresh crimini mushrooms, sliced
2 shallots, thinly sliced
2 cloves garlic, minced
1/2 cup (125 mL) Marsala wine (or dry white wine)
1/2 cup (125 mL) chicken stock
1 tsp (5 mL) Dijon mustard
Fresh thyme


1. In a shallow bowl mix flour with salt and pepper. Lightly dredge loin chops in flour.
2. In a large frying pan, over medium-high heat, add olive oil. When oil is hot add loin chops to pan. Sear on either side for 2-3 minutes. Remove from pan and set aside.
3. To same pan, add butter and mushrooms. Sauté mushrooms until liquid is released, about 5 minutes. Add shallots and garlic. Cook 1-2 minutes or until fragrant.
4. Slowly add wine to deglaze the pan; using spatula to scrape the pan clean. Add chicken stock, Dijon mustard, and seared loin chops to the pan. Continue to simmer, stirring frequently, until sauce is slightly thickened.
5. Sprinkle with fresh thyme and serve over hot mashed potatoes.

Lamb Ragout

This one pot ragout is extremely flavourful and an easy weekend meal. Mushrooms blend seamlessly with the ground lamb extending the portion size and boosting the flavour. Leftovers taste even better the next day.

Prep time: 15 min
Cook time: 2 hr. 30 min.
Serves: 4


8 oz (227 g) fresh crimini mushrooms
2 tbsp (30 mL) olive oil
1 small onion, diced
2 carrots, diced
2 stalks celery, diced
4 cloves garlic, minced
salt and pepper
1 lb (500 g) ground lamb
4 tbsp (60 mL) tomato paste
1 tsp (5 mL) cinnamon
1 tsp (5 mL) nutmeg
1 tsp (5 mL) Italian herbs
1 can (796 mL / 28 oz) whole tomatoes
1/2 cup (125 mL) red wine
1 bay leaf
1 lb. (500g) dried spaghetti
Freshly grated parmesan cheese
Fresh parsley, finely chopped


1. Place mushrooms in a food processor fitted with a metal blade. Pulse until finely chopped.
2. Heat oil in a large sauce pan over medium-high. Add mushrooms and sauté for 3-4 minutes. Add onions and sauté for 2 minutes. Add carrots and celery; sauté until they start to soften, 4 minutes. Add garlic and sauté another minute. Season with salt and pepper.
3. Add ground lamb and cook until browned, approximately 5 minutes. Add tomato paste, cinnamon, nutmeg, and Italian herbs. Stir until well combined.
4. Add tomatoes to the pan. Using spatula, break up tomatoes. Add red wine, stir until well combined. Add bay leaf. Lower heat to low, place lid on pot and simmer 2 hours. Stir occasionally to ensure bottom does not burn.
5. Remove lid and taste sauce; season with salt and pepper as needed. Continue to simmer on low, with the lid removed; sauce will begin to thicken.
6. Meanwhile prepare spaghetti as per package directions. Serve the sauce over the pasta with a sprinkle of parmesan cheese and finely chopped parsley.

Mushroom Gyro Burgers with Homemade Tzatziki Sauce

Satisfy a healthy appetite with Caitlin’s mushroom-y spin on the traditional gyro sandwich. Small baked burgers stuffed into a pita pocket alongside colorful, crunchy, and creamy fresh tomatoes, red onion, and tzatziki come to life with an earthy addition of fresh mushrooms. Tune into the video below for a lesson in mushroom “swapability”, Caitlin’s go-to tip for making lean burgers extra juicy, and a list of all the nutrients mushrooms deliver. There’s more than a bucket of mushroom benefits that you can’t even taste!

Prep Time: 10-20 minutes

Cooking Time: 12 -15 minutes

Yield: 12 Sandwiches


2 lbs. ground lamb
12 ounces portabella mushrooms ( approximately 4 tops)
1 Tbsp. dried oregano
1 ½ tsp. garlic powder
1 ½ tsp. black pepper
1 tsp. onion powder
1 tsp. cumin
1 tsp. paprika
1 Tbsp. Kosher salt
6 pita pockets
2 roma tomatoes
1 small red onion
Homemade Tzatziki Sauce (Recipe Below)


1) Preheat oven to 400 degrees Fahrenheit
2) Finely dice mushrooms in a mixing bowl. Combine them with the ground lamb, salt, pepper, onion powder, garlic powder, oregano, paprika and cumin.
3) Mix together until evenly combined. Form into 2-or 3-ounce burgers, just a little bigger than a golf ball. Place on a cookie sheet lined with parchment paper.
4) Once all the burgers are formed, place them in the preheated oven. Cook 12-15 minutes or until the burgers are formed and cooked through.
5) While the burgers are cooking make the tzatziki sauce, thinly slice the tomatoes, onions and cut the pitas in half.
6) Remove the burgers from the oven and let cool a couple of minutes. To assemble the sandwiches, place two burgers, a slice of tomato, a few slices of onion and a spoonful of tzatziki sauce into the pita half.
7) Serve warm.
Tip: To really chop the mushrooms finely, use a food processor.
Tip: To save time, form the burgers in advance and bake them right before you are ready to eat.

Homemade Tzatziki Sauce

Prep Time: 10 minutes Cooking Time: 0 minutes Yield: 3 cups


12 Ounces Greek Yogurt
1 Medium Cucumber
2 Teaspoons Salt
2 Cloves Minced Garlic
1 Tablespoon Olive Oil
Juice of One Lemon
1/4 Cup Chopped Fresh Mint
1/4 Cup Chopped Fresh Dill


1) Cut off the ends of the cucumber. Cut lengthwise in half and take a spoon down the two centers to remove the seeds (or de-seed the cucumber as you usually choose to do so).
2) Grate the cucumber with your cheese grater.
3) Combine the cucumber with all other ingredients.
4) Mix together and place in refrigerator until you are ready to serve.