Good evening everyone. I have a very late night at work that was sprung on me unexpectedly and have a pound of lamb that’s defrosted overnight. My ex husband made up for what he lacked in being a good person by being a really good on the fly cook while I am much more recipe oriented, and he would just fold lamb and onions into crescent or other rolls. I’d like to do something like that tonight. I have lamb, quality olive oil, onions, garlic, and just about every spice from every culture. Does anyone have a quick recipe suggestion or ratio? Most of what I’ve hunted down are taco rolls which aren’t quite what I’m looking for.
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You could do a sort of shepherd’s pie/potpie thing by making the lamb into shepherd’s pie filling and unfolding the crescent rolls and pinching or rolling them together into a top crust.
Or sauté lamb, chopped onions and garlic in a bit of olive oil with your choice of seasoning (I love harissa with lamb) and maybe a smidge of tomato paste and cumin and then drain as needed and use to stuff and roll the crescents. Mmmm, now I am hungry.
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This seems like a reasonable base recipe:
It calls for ground pork and/or beef, but lamb would be fine. The dipping sauce in the recipe is optional if you don’t have those ingredients on hand (honestly, for lamb I’d dip it in hummus or yogurt with garlic). For your spices on hand, cumin and red pepper flakes play well with lamb.
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Do you have crescent rolls? If so, what about making kebabs out of the ground lamb with garlic, onion, and your choice of spices? Brown them in a skillet but don’t cook all the way through, then roll up into the crescent rolls and bake til done. Or if no crescent rolls, just make kebabs, plate on salad with dressing of your choice - tzaziki, ranch, salsa, etc.
Another idea would be to make keema. This recipe has a bunch of variations depending on how you want to spice it. Serve with rice or na’an and salad.
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I do have the crescent rolls. I made seekh kebab with ground goat last week, so didn’t want to recycle too fast (plus I made a mess; slapping the meat onto those skewers is an art). I’ll try looking up some recipes for keema, thanks!
Ooh, I’m good with all things LA foodwise, and that looks good. I have a tub of hummus and one of plain yogurt, so dipping is covered. Cumin is my favorite spice; I may add some sumac as well. Thank you!
Edit: OMG, didn’t notice the blog name; that’s hilarious.
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The shepherd’s pie thing is an interesting thought. I may keep that on back burner because I’m not sure if I’ll have time tonight, since I’m not getting home until 9, but I really like the idea. I was thinking more similar to your second recipe maybe with a bit of feta; I think that’s what my ex used to do and they were great.
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Thanks! Looks like I’ll be embracing the “hand pie” phenomenon after so long.
Well I sure would not be doing any of these things at that point, it would be scrambled eggs or crackers and cheese for me at 9!!
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A big yes on the feta, as well as the other spices mentioned, Greek or Turkish oregano would not go amiss either. Love it with lots of garlic, Aleppo pepper, also. So many great ideas, as always on topics like this.
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This was my seventh straight day in a row and got told as I got in this morning, so I’m like “nope, the lamb is defrosted and I will make a home-cooked meal this week if it kills me”.
I mean, I love ramen, and it kept me from starving to death a few times, but no mas.
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I was just going to say I only have fresh oregano, when I remembered that I dragged an entire suitcase home from Athens at the end of April full of as much greek culinary stuff as I could carry, and greek oregano is in it (along with half the olives at the market stalls). Imma add it; thanks! I hadn’t even considered it!
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My quick qeema/keema: Sauté chopped onions in oil with a small pinch of cinnamon or allspice. Add ground meat (lamb, beef, bison) and sauté and break up. Add some minced or ground ginger, a good scoop of yogurt, a can of Ro*Tel, some salt and some diced potatoes if you want (I don’t usually). Cover and cook about 30 minutes. Stir in some baby spinach or other greens cut in thin ribbons (kale is my favorite) or frozen peas, simmer a couple minutes and serve with rice or naan.
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Tonight the hand pies won out, but that sounds like a delicious one pot that I’m saving for the future. Thank you!
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