Recipes

For ground lamb, there is nothing to replace a wonderfully succulent and juicy burger that brings out a balanced and robust flavor that tastes good, even re-heated.

Ingredients:

• Two Pounds Ground Lamb

• One Cup Fresh Bread Crumbs

• Two Eggs

• Two Ounces of Olive oil

• One Ounce of heavy cream

• One Half Onion

• Two Ounces Minced Garlic

• One Ounce Minced Ginger

• Add 1/8 Teaspoon of each:

  • Ground Mustard

  • Ground Coriander

  • Oregano

  • Thyme

  • Rosemary

  • Mint

• Salt and Pepper to taste

• **Additional Option...

  • Asiago and Feta Cheeses to Taste

First mix the bread, eggs, Olive Oil, and Cream together until well incorporated. Then add the remaining ingredients and mix well.

Make into patties and refrigerate for two hours before cooking, or freeze until needed.

Serving Suggestion-

Serve on a bun like a burger... Or

Place into a pita bread and use Tzatziki sauce, Tomato, Onion and crumbled cheese!

For moist and tender Lamb this was made for Labor Day 2004. It took a few days before to start, but the end result was fantastic for tenderness and flavor. If desired; freeze instead of cooking for ready prepared awesome Lamb.

Ingredients:

Three or four pounds of Lamb cuts

1. One Half gallon "Dole" Mango/Orange Juice

2. Quart of Kefir unsweetened Culture drink

3. 1 Cup shredded Ginger

4. 1/2 Cup Diced Onion

5. 5 Large Cloves of Garlic

Simply start by marinating the meat in a bowl for at least three days, turning once a day. using the Dole and Kefir liquids to cover.

Drain the juice and then add the last three ingredients and coat in the same bowl for another three days.to add essences. 

Once finished lightly tap the items off before cooking or freeze for future use. 

Grill with seasoned salts and herbs to taste. Do not over cook, stay on the Medium-Rare side.

I like my rolls soft, sweet, with a pull apart texture much like any other sweet bread. The roll has to be thick enough to be soft inside... with a caramelized bottom that has a crunch and a delicate flavor of Pecans.  Change the fillings and shape and you have a delightful European Sweet Bread. I do not use flour on my dough mat. I use olive oil... it incorporates into the dough nicely and helps keep the finished product supple.

If you have your own recipe that is your favorite.... do that... but after years of cutting my own bread and trying to create the best pull to a loaf, I have found that letting the first four ingredients should rest for about six hours before finishing the dough mix. Read further and you will understand.

Ingredients:

• 5 C Bread Flour

• 3 C Confectioners Sugar

• 1 1/2 C Sugar

• 1 C Butter

• 1 C Olive oil

• 3 Eggs

• 1/2 cup whole milk

• 5 tsp Bakers Club -Dough Conditioner

• 4 tsp Bakers Club -Malt Powder

• 1 tsp Fine Sea Salt

• 1 Tsp Butter and Parchment for Pan Prep.

  • Do this after Batter Starter is created.

Batter Starter (6 Hours)

Combine 2 C Flour, 4 tsp Malt Powder, 3 tsp Yeast with warm water to make a finely whisked batter that is the consistency of a thicker pancake batter. Drizzle some Olive oil around the edges of the bowl and cover.. Stir once every hour and notice the thickening and strength of the gluten. Continue to fold periodically and soon it will take on the consistency of a soft  "Blob". It gets more stretchy as time goes on.... but not too long.

Filling (set aside)

Warm 1 C Butter. Add 1 C Sugar and chopped Pecans and blend together to melt sugar crystals and use as the filling later.

Batter Mixing (20 minutes)

Once you mix the Batter Starter... Begin this to dissolve the sugars. Set in the mixing bowl: 1/4 C Milk, 1/2 Cup Sugar and three Eggs. Whisk well and cover. Once the Batter Starter is ready... Add to the mixing bowl and add the dough conditioner and enough flour to create a dough that does not stick to the bottom of the mixing bowl.

Watch as it mixes, adding flour, just enough that it does not stick for about fifteen minutes of mixing... another five minutes it should start to stick to the bowl bottom as it mixes. Again drizzle more Olive oil around the bowl and fold... Now it is ready to begin working. I do not let this rest.

Prepare the buns (1 Hours)

Press out dough about three times, no thinner than 1/4 inch and fold to create a nice gluten type pull to the bread.

Press it out, smooth filling and cut to size and roll spacing sparingly into a buttered and lined with parchment paper baking pan...

Let rest for 45min and bake @350 for 40 minutes. Checking occasionally for the tanning of the crust to be even. Turn heat off and keep the door closed for another five to 10 minutes to finish cooking.

Remove from oven,  place pan on a rack to cool....

Frosting (15 min)

Use Vanilla and 1/4 C milk with Confectioners sugar.. Careful not to make too moist... but incorporate well for best consistency, smooth over finished buns.