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!

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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.

  • Author: Carol Green
  • Prep Time: 20 hours
  • Cook Time: 30 hours
  • Total Time: 50 hours
  • Yield: 6

Ingredients

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

Baharat Lamb:

  • 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

To Serve:

  • 2 Heads Boston Bib Lettuce
  • 1 Zucchini Tzatziki Sauce Recipe

Instructions

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.

Enjoy!

Notes

The 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 

 

 

Traditionally made with cucumbers, Tzatziki is the perfect accompaniment to many dishes.  Putting a new spin on an old classic, this version is made with zucchini instead of cucumbers; the result, a delicious dish which holds up well!

I served this sauce along with  Baharat Lamb Lettuce Cups, prepared at Farm Day with Thames Farm  pasture raised lamb.

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!

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Zucchini Tzatziki Sauce

A new twist on a classic recipe, Tzatziki sauce made with zucchini instead of cucumbers!

  • Author: Carol Green
  • Prep Time: 15 hours
  • Cook Time: 0 minutes
  • Total Time: 15 hours
  • Yield: 6

Ingredients

  • 1 Garlic Clove, finely grated
  • 3 cups Greek Yogurt, Whole Milk
  • 3 cups grated Zucchini
  • 2 Tablespoons Fresh Lemon Juice
  • 1 Teaspoon Lemon Zest
  • 4 Spring Onions, finely chopped
  • 1 Tablespoon Fresh Parsley, finely chopped
  • 2 Teaspoons Fresh Dill, chopped
  • 1 Teaspoon Fresh Mint, finely chopped
  • 1 Teaspoon Salt
  • 1 Teaspoon Paprika

Instructions

Stir all ingredients together, and serve.

Notes

This version of Tzatziki sauce holds up quite well, up to three days in the refrigerator.

A simple snack delicious alone or as a topping for salads and the ‘Bountiful Bowls’!

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Moroccan Spiced Roasted Chickpeas

  • Author: Carol Green
  • Prep Time: 10 hours
  • Cook Time: 1 hour
  • Total Time: 11 hours
  • Yield: 8

Ingredients

  • 15 oz cans Chickpeas (Garbanzo beans), drained
  • 1 Tbsp Olive Oil
  • 1 tsp. Moroccan Spice Blend
  • 1/2 tsp. Sea Salt

Instructions

  • Drain the chickpeas, rinse well and allow to drain in a colander
  • Preheat the oven to 350F
  • Line a sheet pan with paper towels and allow to dry.
  • Place the chickpeas in a single layer on the sheet pan, and in the oven for 20 to 30 minutes, stirring once or twice, to dry out.
  • Toss with the olive oil and spices, bake a further 30 to 40 minutes, stirring once or twice until crispy.
  • Allow to cool, enjoy as a snack or a topping for salads or the Bountiful Bowls.