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Smoked Lamb Casserole

By: John Goins from winosity.com
Smoked Lamb Casserole

"Lamb in a delicious casserole recipe? Yes, you heard it right! This smoked lamb casserole is a perfect treat this summer season. A fancy dinner casserole recipe that will melt in your mouth as soon as it touches your palate. This isn’t your average, everyday casserole. It’s a casserole fit for a feast. Each component has to be made separately. Then, you put it all together at the end to make a delicious casserole. The component that takes the longest time is the cheese. But, most of that time is for the aging process. Then, the rest of the recipe is easy."

NotesJust get this casserole up before you serve it to get everything steamy and melty. The natural juices from the lamb and the creamy cheese will melt a bit to bring everything together. And it will be perfectly delicious.

Click here for the recipe

Serves8

Preparation Time15 min

Cooking Time3 hr

Ingredients

  • 4 pound bone-in lamb shank (Smoked Lamb)
  • 4 garlic bulb (Smoked Lamb)
  • 1 cup garlic bulb (Smoked Lamb)
  • 1 tablespoon rosemary (Smoked Lamb)
  • 1 tablespoon cumin (Smoked Lamb)
  • 4 tablespoon olive oil (Smoked Lamb)
  • 40 cherry tomatoes (Macerated tomatoes)
  • 2 cup balsamic vinegar (Macerated tomatoes)
  • 1 pound potatoes (Swede Pasta)
  • 3 pound rutabaga (Swede Pasta)

Instructions

  1. Smoked Lamb Casserole African American Food American Recipes Dinner Meal Ideas Fall Recipes Lamb Recipes Lunch Meals Malbec Food Pairing Meat Recipes Meritage Wine & Food Pairing Petite Sirah Wine Pairing Pinotage Food Pairing Red Wine Food Pairing Red Wine Pairing Spring Recipes Summer Recipes Sunday Dinner Recipes Wine Pairings With Food Winter Recipes World Cuisine Home » African American Food » Smoked Lamb Casserole Smoked Lamb Casserole JEFFREY AYENTO AUGUST 4, 2020 0 COMMENTS Save Recipe Save to BigOven Smoked Lamb Casserole Rate this recipe Prep Time: 15 minutes Cook Time: 3 hours Total Time: 3 hours, 15 minutes Category: African American Food, American Recipes, Dinner Meal Ideas, Fall Recipes, Lamb Recipes, Lunch Meals, Malbec Food Pairing, Meat Recipes, Meritage Wine & Food Pairing, Petite Sirah Wine Pairing, Pinotage Food Pairing, Red Wine Food Pairing, Red Wine Pairing, Spring Recipes, Summer Recipes, Sunday Dinner Recipes, Wine Pairings With Food, Winter Recipes, World Cuisine Cuisine: American Author: Servings: 8 Imperial Smoked Lamb Casserole Ingredients 4 lbs bone-in lamb shank (Smoked Lamb) 4 garlic bulb (Smoked Lamb) 1/4 cup thyme (Smoked Lamb) 1 tbsp rosemary (Smoked Lamb) 1 tbsp cumin (Smoked Lamb) 4 tbsp olive oil (Smoked Lamb) 40 cherry tomatoes (Macerated tomatoes) 2 cups balsamic vinegar (Macerated tomatoes) 1 lb potatoes (Swede Pasta) 3 lbs rutabaga (Swede Pasta) 1 head garlic (Swede Pasta) 1 egg (Swede Pasta) 10 cups all-purpose flour (Swede Pasta) 2 tbsp butter (Swede Pasta) 1 gallon whole milk (Cheese) 1/2 cup white vinegar (Cheese) 1 cup chopped pecans (Cheese) Instructions For the Smoked Lamb: Grind the spices until paste forms.

  2. Mix the spice paste into the oil.

  3. Remove any excess fat from the lamb.

  4. Rub the oil and spices over the lamb.

  5. Marinate the lamb for an hour.

  6. Smoke the lamb for 3 hours at 250 degrees Fahrenheit.

  7. Cut the lamb into chunks.

  8. For the Macerated tomatoes: Season vinegar with salt.

  9. Poke each tomato 2-3 times.

  10. Macerate tomatoes in vinegar for 30 minutes

  11. For Swede Pasta: Wrap the rutabaga, potato, and garlic in foil separately.

  12. Bake until tender.

  13. The garlic will be done in 40 minutes.

  14. The potato will be done in an hour.

  15. The Rutabaga will be done in 90 minutes.

  16. Mash the roasted vegetables with salt and beaten egg.

  17. Add flour in batches until a dough forms.

  18. Roll the dough into a 1-inch thick tube.

  19. Cut the tube into 1/2 in long pieces.

  20. Fry the gnocchi until golden, 3-4 minutes

  21. For the cheese: Heat salted milk over medium-low heat to a heavy simmer for 30 minutes.

  22. Stir regularly to prevent scalding

  23. Turn off the heat.

  24. Add the vinegar slowly while stirring

  25. Curds will begin to form in about 10 minutes.

  26. Strain out the liquid using a sieve lined with a tea towel

  27. Squeeze remaining liquid out of the curds with the towel

  28. Put a weight on top of the wrapped cheese in a sieve with a plate under it

  29. Refrigerate for two days.

  30. Mix the pecans and herbs into the cheese.

  31. Before serving, mix the chopped lamb, cheese, tomatoes, and pasta in a casserole dish.

  32. Heat at 350 degrees for 15 minutes, until cheese begins to melt.

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