Just a few weeks ago, we had the opportunity to host the American Lamb Board here in Seattle at the CeLAMBrate Happy Hour Cooking Class -- and it was incredible! We had 50 spots available for only $40 and we sold out! People drove from as far away as Tumwater and Lynden (for you non-locals, that's pretty far)! We greeted everyone with the cutest swag, like "I ❤️ Lamb" chapsticks, fun stickers and recipe cards, then beautiful charcuterie boards, beer and wine, and delicious cocktails provided by Heritage Distilling and prepared by Emily from @redwhiteandbuzzed. The evening started off with a bang and everyone gathered around the massive kitchen island to learn how to use ground lamb in an everyday capacity. Some people who came were avid lamb fans, and others had never tried it outside the Gyro shop! Let me be the first to say it: It’s as easy as working with ground beef, and you can make an even swap in almost any recipe using any ground meat! Lamb is earthy and meaty and stands up to spices in the most incredible way possible.
We chose to prepare a lamb banh mi slider with a spicy Sambal mayo and quick pickles and also a lamb street taco with lime and cilantro crema and fresh pico de gallo.
As I demo'd the cooking, our team hustled and prepped a couple hundred of each, and guess what? Zero leftovers! We got to answer questions and really delve into folks' curiosities about cooking with lamb. We drank more cocktails because that is exactly what happy hour is for, and we ended with a sweet treat of adorable lamb cupcakes. This style of class was a hit, and I think we will be hosting plenty of this style in the near future! Next up: A summer tart class! Watch this space for forthcoming details!
Bahn Mi Lamb Sliders
Makes 10-12 sliders
1 lb. lean ground lamb
1 clove finely crushed garlic
1 Tbsp. brown sugar
1 Tbsp. tamari or soy sauce
1 Tbsp. hot sauce
1 Tbsp. sesame seeds
1 tsp. sesame oil
salt and pepper to taste
10-12 pre-made brioche slider buns (most grocery stores carry these, any crusty small roll will do)
Sambal Mayo
1 cup prepared mayonnaise
2 Tbsp. lime juice
1 ½ Tbsp. Sambal
Quick Asian Pickles
1 medium carrot, julienned (matchstick, sliced)
1 medium English cucumber, julienned (matchstick, sliced)
12-15 thin slices of daikon radish (any radish will do)
1 Fresno chili, diced
½ cup plain white vinegar
1 Tbsp. sugar
pinch of salt
1. To begin, mix the mayo ingredients and set aside.
2. Mix all the quick pickle ingredients and set aside. Be sure to use gloves to slice the chili pepper.
3. In a large mixing bowl, combine the lamb with the spices and seasonings. Mix carefully, using two forks or your hands.
4. Using a scoop, measure out 1 oz. even patties and fry them in a large skillet over medium-medium high heat. Fry the meat until pools of juice appear on the tops of the patties, maybe 3-4 minutes depending on your stove. Flip the patty and cook until it’s well done but not dry or overcooked. Another 1-2 minutes.
5. (Optional) While the meat patties are cooking, toast the buns quickly in the oven.
6. To assemble your sliders, place a generous teaspoon of the mayo on the bottom bun, place the hot meat patty and top with quick pickles and top bun! Enjoy
Ground Lamb Street Tacos
Makes 12-15 Mini Tacos
1 lb. lean ground lamb
1 Tbsp. fajita or taco seasoning
1 tsp. turmeric
2 cloves crushed garlic
1 Tbsp. tomato paste
¼ cup water
salt and pepper to taste
Fresh Pico
2 cups diced tomatoes
1 Tbsp. chopped white onion
1 Fresno chili, diced
2 Tbsp. chopped cilantro
2 Tbsp. or half a juicy lime
salt and pepper to taste
Lime Crema
1 cup sour cream
½ cup finely chopped cilantro
2 Tbsp. lime juice
1/2 tsp. garlic powder
salt and pepper to taste
chopped cilantro and shredded cabbage for garnish
24-30 mini corn tortillas for a double tortilla base
1. Mix all the ingredients for the pico and set aside.
2. Mix all the ingredients for the lime crema and set aside.
3. In a large heavy bottom skillet, brown the lamb and drain the excess fat. Add the seasonings, tomato paste, and water, and cook for another 10 minutes.
4. While the lamb is cooking, warm the corn tortillas in a dry non-stick skillet until they smell fragrant and have lightly browned on both sides. This only takes about 30 seconds per side (over cooked tortillas can be very tough). Place the warmed tortillas in a clean dish towel to keep warm. Continue adding cooked tortillas to the dish towel and cover.
5. To serve, place two tortillas on a plate, one on top of the other. Spoon 1 Tbsp. of crema, 1 oz. of meat and a Tbsp. of pico on to each tortilla duo. Top with shredded cabbage and chopped cilantro, add a squeeze of lime, repeat!