Quantities Ingredients
Crust:
| |
3 oz.
|
Cream cheese
|
1/2 c.
|
Butter
|
1 1/4 c.
|
Flour
|
1/2 tsp.
| Salt |
1 tsp.
|
Chives, chopped
|
1 tsp.
| Fresh parsley, minced |
1 tsp.
|
Dill, chopped
|
Filling:
| |
| 3 lbs. | Boneless lamb shoulder, trimmed and cut in 1/2 inch cubes |
| Salt and pepper | |
| 1 | Garlic clove, chopped |
| 3 Tbsp. | Olive oil |
| 1 c. | Dry white wine |
| 1 1/2 tsp. | Dried rosemary |
| 12 | Small white onions, peeled |
| 1 Tbsp. | Lemon juice |
| 3 | Eggs |
| 1 Tbsp. | Lemon rind |
| Egg whites | |
| Milk |
Preparation Procedures:
1.
For crust, mix flour, salt, and herbs. Cut in cream cheese and butter
and mix together until they form a ball. Add a little ice water if
necessary. Chill before rolling.
2. Sprinkle lamb with salt and pepper. Saute garlic in hot olive oil, then add lamb. Brown over medium heat.
3.
Add wine, rosemary, onions, and lemon juice to pan with lamb. Cover and
simmer mixture until lamb is tender, stirring occasionally and adding
more wine if necessary.
4.
When lamb is tender, beat eggs in a bowl and, while stirring, add hot
lamb broth and grated lemon rind. Spoon mixture into buttered casserole
dish.
5.
Roll the herb crust to a thickness of 1/4 inch. Cut into 1-inch strips
and arrange as a lattice on casserole dish. Trim hanging ends. Glaze the
top with mixture of egg yolks and milk. Back at 400 until browned.
Yield: 4 servings
Total Prep & Cook Time: 2 hours