This past weekend, on a glorious spring morning, I had the opportunity to present a cooking demonstration at one of my favorite local farms, Thames Farm in Chester County, SC.
Each month Farmer Amy opens up the farm to visitors for Farm Day, welcoming area farmers and vendors to promote their wares, and open to the public to visit. With factory farmed food becoming more and more pervasive, and food raised in unsavory conditions, these events are so important to connect the ‘farm to your fork’, and know how your food is raised!
On the menu for this cooking demo, I chose lamb pasture raised on Thames Farm, a protein many are not all that familiar with in the USA and one of my favorite!
This grass fed lamb is a protein powerhouse, high in healthy omega-3 fatty acids, and rich in vital nutrients such as vitamin B12, B6, niacin, zinc and iron.
To showcase the lamb, I chose a Middle Eastern spice mix known as ‘Baharat’. This medley of spices including paprika, cinnamon, nutmeg and cardamon, added depths of flavor which the lamb carried well
Served in individual lettuce cups, the dish is topped with an unusual twist on Tzatziki, made with zucchini instead of cucumbers! To find the recipe for Zucchini Tzatziki Sauce click here
Produce for the demo was kindly supplied by Lisa of Farm Fresh Carolinas, an ALL organic produce delivery service based in Fort Mill, SC. It is a real treat to find a delivery service that delivers only organic produce to your door, fresher and cheaper than you can find it in the store!
Farm Fresh Carolinas have supplied the discount code GREEN for you to receive $10.00 off your first order!
Baharat Lamb Lettuce Cups
The complex layers of flavor from the Baharat seasoning pair perfectly with the ground lamb, served on lettuce cups and topped with cooling Zucchini Tzatziki this makes a perfect spring entertaining dish.
Baharat Spice Mix
- 3 Tablespoons Smoked Paprika
- 2 Tablespoons Dried Mustard
- 2 Tablespoons Ground Cumin
- 1 Tablespoon Cayenne Pepper
- 1 Tablespoon Ground Coriander
- 1 Tablespoon Mixed Herbs
- 1 Teaspoon Ground Nutmeg
- 1/2 Teaspoon Ground Cardamom
- 1 Lb. Ground Lamb
- 1 Red Onion, finely chopped.
- 1 Teaspoon Fresh Chopped Garlic
- 1 Tablespoon Fresh Grated Ginger
- 2 Tablespoons Baharat Spice Mix
- 1 Teaspoon Tomato Paste
- 2 Cups Lamb or Beef Broth
- 1 Teaspoon Balsamic Vinegar
- 12 Teaspoons Salt
- 1 Sweet Potato, peeled and cut into fine cubes
- 3 Stalks Kale, hard stem removed, shred in small pieces
- 2 Heads Boston Bib Lettuce
- 1 Zucchini Tzatziki Sauce Recipe
Whisk together the spice ingredients and store in an airtight container, this recipe makes extra.
Heat a medium saute pan over medium high heat, and brown the lamb well, breaking up any lumps.
Line a medium bowl with double layer of paper towel, and drain the lamb.
Add the onion, garlic and ginger to the pan, and saute until just softened.
Add the lamb back to the pan, add the spices and saute just a minute.
Add the broth, tomato paste, salt and balsamic vinegar. Turn down the heat and allow to simmer for 20 minutes.
Add the sweet potato, and cook until just softened. The consistency of the final dish should not be too sloppy, simmer a little longer if needed or add extra liquid if too dry.
Add the kale, adjust seasoning.
Prepare the lettuce, carefully break off each leaf, wash well and dry.
To serve, place a scoop of lamb in the lettuce cup, and top with the Tzatziki sauce. This dish can also be served family style.
by Carol Green
Recipe NotesThe recipe for the Baharat seasoning will make extra, this is a great seasoning to have on hand to liven up a variey of dishes such as roast chicken or soups. Here is the link for the recipe Zucchini Tzatziki Sauce