1 pound ground lamb2 tbs olive oil
salt pepper to taste
1 cup shredded carrot
1 cup shredded onion
2 cloves garlic minced
1 tbs tomato puree
1 tbs Worcestershire sauce
1 sprig rosemary chopped
1 sprig thyme chopped
1 cup red wine ( I like Marsala)
1 cup chicken stock
2 pounds potatoes peeled chopped
1/4 cup Parmesan shredded
2 egg yolks
olive oil
2 tbs butter.
Place skillet on med-high heat add olive oil, add lamb season lamb with salt and pepper. cook 1-2 minutes. Add carrot,onion,garlic cook 1-2 minutes. Add tomato puree and Worcestershire sauce rosemary and thyme. Cook 1-2 minutes. Add red wine let simmer until almost evaporated. Add chicken stock simmer until thickened. place potatoes in salted water cook until a fork can pierce it. Drain potatoes, add olive oil, butter, Parmesan, salt and pepper, egg yolks. Mix until smooth. Place meat in small casserole dish top with potatoes and remaining Parmesan. Cook at 350 degrees for 20 min.
Thanks to Wendy Slone (Michigan) for the recipe!!
1 cup shredded onion
2 cloves garlic minced
1 tbs tomato puree
1 tbs Worcestershire sauce
1 sprig rosemary chopped
1 sprig thyme chopped
1 cup red wine ( I like Marsala)
1 cup chicken stock
2 pounds potatoes peeled chopped
1/4 cup Parmesan shredded
2 egg yolks
olive oil
2 tbs butter.
Place skillet on med-high heat add olive oil, add lamb season lamb with salt and pepper. cook 1-2 minutes. Add carrot,onion,garlic cook 1-2 minutes. Add tomato puree and Worcestershire sauce rosemary and thyme. Cook 1-2 minutes. Add red wine let simmer until almost evaporated. Add chicken stock simmer until thickened. place potatoes in salted water cook until a fork can pierce it. Drain potatoes, add olive oil, butter, Parmesan, salt and pepper, egg yolks. Mix until smooth. Place meat in small casserole dish top with potatoes and remaining Parmesan. Cook at 350 degrees for 20 min.
Thanks to Wendy Slone (Michigan) for the recipe!!
