DUBBAGA
is One Chatty Farker
- Joined
- Jul 31, 2011
- Location
- Beaumont...
Sheep Pillows.
Had some leftover lamb that I grilled up on the Performer this past Sunday (marinated in Renee's Caesar salad dressing, lemon juice and Cavender's Greek Seasoning), and decided to try something new (Mrs. DUB is away on business, so I get to play ... and take pics :biggrin1
Sliced up about 1/2 of the leftover boneless leg
Put it in the food processor and whizzed it to a fine grind
Wrapped up 2 russet potatoes in foil and put them on a rack over the charcoal chimney
While the taters are doing their thing, started to cook down a sweet white onion (pureed in the whizzer since it was already dirty) along with a generous sprinkling of Johnny's Great Caesar Garlic Spread and Seasoning and Lawry's Buffalo Seasoning Mix
Once the onion mixture reduced and most of the moisture evaporated, added in the chopped lamb, red wine (2008 Palumbo Vineyards Merlot Shiraz... so good!!!), and tomato sauce
While the meat mixture was cooking down, pulled the taters, peeled off the skins, and ran them through a food mill. Grilling the potatoes made peeling very easy, as the skins became leathery.
The meat sauce was allowed to simmer for 1hr, and as I wasn't initially happy with the flavor, it turned into a dump dish. Added red wine vinegar, True Lemon, Swamp Boys bbq sauce (green jar), sugar, salt and sour cream. Finally, was pleased with the results.
Packaged everything up and put it in the fridge for the night. The sauce was even better today.
Time to make the gnocchi. Combined the potatoes with flour, an egg, more Cavendar's and lemon zest.
This was my first time making gnocchi, and I was amazed at how fast it came together. It took less than 10min to mix the dough, kneed it, roll it out and cut it up.
While the gnocchi were put in boiling salted water, the lamb sauce was reheated. Once the gnocchi float they are done. Drained them, topped with the lamb sauce, drizzle with olive oil and top with green onion.
This was a nice twist on the usual greek-style lamb and lemon potatoes that I enjoy... and now there are leftovers until the Mrs. gets home :clap2:
