Lamb Stuffed Mini Peppers With Coriander Roasted Potatoes

San Marzano Tomato, Red Lettuce Saladwith Dill Buttermilk Dressing

Serves 4


Ingredients:

12 mini peppers
1 lb ground lamb
1/3 C chopped white sweet onion
¼ C golden raisins
1 T chopped fresh rosemary
3 t chopped fresh mint divided
½ t ginger powder
2 t coriander powder divided
1 t paprika
1 egg
2 T cream
3 T plain bread crumbs
5 T light olive oil divided Severa
l sprigs of rosemary
16 tiny potatoes, about 1 ½” in width
6 C purple lettuce
½ pint San Marzano tomatoes cut in half lengthwise
1/3 C buttermilk
1 t tobacco sauce
½ t dried dill
¼ t garlic salt
1 t fresh lemon juice
Zest of half a small lemon
8 ounces plain Greek yogurt
2 cloves garlic chopped finely
Kosher salt and black pepper to taste
Fresh flat leaf parsley to garnish


Method:

  • Cut off the tops of the small mini peppers, dig out insides,then slice off a small bit from the bottom of the pepper so it stand upright. Set aside in baking dish large enough to hold all of the peppers.Slather a little oil in the bottom of the baking dish before setting peppers on top.
  • For the yogurt sauce to serve with the lamb combine the yogurt, garlic, lemon juice and lemon zest, 1 t fresh mint and some salt and pepper. Combine and set aside.
  • Wash and pat dry the lettuce and tear into small pieces. Slice the tomatoes. For the dressing combine the butter milk, 1 T oil,the tobacco sauce,about ¼ t kosher salt and a little black pepper, the dill weed, the lemon juice and garlic salt. Whisk to combine. Set aside and dress cold salad right before serving.
  • Wash the tiny potatoes and pat dry. Place on a baking sheet. Add 2 T oil, 1 t coriander, the paprika and sprinkle with kosher salt.Toss all to combine.Heat oven to 425 and cook for about 15 minutes or until soft.
  • For the lamb, combine the room temperature ground lamb with the onion, raisins, rosemary, 2 T fresh mint,ginger powder, 1 T coriander powder, egg,cream and bread crumbs. Then add about 1-2 t kosher salt and some black pepper. Combine well. Spoon the lamb into the pepper cavities mounding on top just a little. Lay a sprig of fresh rosemary over the top, and a drizzle of oil. Bake in a 375 degree oven for about 40 minutes or until meat is cooked through. Remove and cover and let sit for 5 minutes before serving.
  • To plate, put a large mound of the yogurt sauce on the plate, top with the potatoes and three of the small peppers. Then a bit of salt on top and some fresh parsley to garnish.



Get the cookbook!

Let's think about food preparation as art, and flavors as adventurous stories. Say ‘goodbye’ to safe sequences, or copycat flavors, and use your senses to curate the perfect meal. My recipes help your kitchen come to life as I share anecdotes about food chemistry, and fun shortcuts that conquer menu-mediocrity. my cooking style is one that combines everyday ingredients into sensuous layers that wake up the bored palate as I reveal easy-to-understand tips, tricks, and hacks so everyone can prepare and serve Bling Cuisine with confidence and joy!

PURCHASE COOKBOOK

Follow us Ifeellikecooking