I wanted to test out my new spice blend “It’s Greek to Me” on Lamb (see previous blog post), but was also going out of town for several days and wanted to have something yummy for the trip.
One of my freeze dried gourmet meals is called “On the Lamb Stew” so I started with that recipe and riffed from there to create a “bake” which has eggs to hold it all together rather than a stew.
The spices in the original stew recipe were very similar to what was in the “It’s Greek to Me” blend, and the “Flying Pig Pork Rub Blend,” so I used both those as dry rubs on the lamb.
Ingredients (makes 6 hearty servings)
1 1/2 pounds Lamb Shoulder Steaks (about two)
2 tsp “It’s Greek to Me” Spice Blend
1 tsp “Flying Pig Pork Rub” Spice Blend
3 cups cooked organic sprouted barley
1 1/2 cups cooked black beluga lentils
2 tbs Olive Oil
7 “6” inch or longer scallions diced (white and green parts)
1 Lemon – zest and juice
3 cloves of garlic diced
3 large eggs
1/2 cup organic whole milk, grass fed greek yogurt
1/2 cup whole milk
1/2 cup diced feta cheese
- Do Ahead of Time
2 days ahead of time
Prep the Meat
I got two lamb shoulder steaks (about 1 1/2 pounds) and worked in both dry rubs. They sat in the fridge for two days letting the rubs work their magic. (The “It’s Greek to Me” spice blend has ground black beluga lentils, red bell pepper flakes, dried celery, parsley, garlic, salt, pepper and bay leaf. The “Flying Pig Pork Rub” has coriander, fennel, rosemary, salt and pepper).
1-2 days ahead of time
Cook the sprouted barley and lentils
Sprouted Barley – Sprouted organic barley takes about forty five minutes to cook when the sprouted barley is dried. I start with Hulless Barley as those are easier to sprout.
Black Beluga Lentils – these cook up very quick – it’s about 20 minutes and they are soft.
2. Assemble the “bake”
Cook the Meat, Scallions, Garlic, Lemon Zest and Lemon Juice
Dice the meat into 1/2 inch chunks.
Heat up the oil to medium in a large skillet and brown the lamb chunks.
Turn the heat to medium low and add in the chopped scallions. Cook for 2 – 3 minutes.
While the meat and onions are cooking, peel and fine chop three large cloves of garlic.
Turn the heat to low and mix in the chopped garlic. Cook for several more minutes until the garlic cooks slightly.
Mix in the cooked barley and lentils.
Blend the Eggs, Yogurt and Milk
With a whisk, combine the eggs, yogurt and milk.
Putting it All Together
Pre-heat the oven to 350 degrees.
Spread butter on the bottom and sides of a a 6 x 9 glass pan.
Add in the meat, veggies, barley and lentil mix.
Evenly drizzle the blended eggs, yogurt and milk over the meat, veggies, barley and lentil melee (it should just barely cover it).
Sprinkle the diced feta cheese evenly on top.
Cover the top tightly with tin foil.
Cook for 60 minutes and check to see if the eggs have cooked through holding all the ingredients in place.
If the eggs are still runny, remove the foil and cook for 15 minutes – check again.
4. Cool BEFORE Serving
Let the “bake” sit for half an hour for the eggs to continue setting before serving. This is also very good reheated as leftovers.
Cut into six portions.
Plate with a chopped salad of romaine, tomatoes, avocado, diced cucumbers lightly dressed with lemon juice, smoked salt, fresh basil and chives.
6. Lessons Learned
This has a fantastic flavor but it needs more binder to keep it together as one cohesive dish like a frittata. The barley and the lentils are too little making it hard for the eggs to form the structure. Next time, I’d double the eggs, add a little xanthan gum, and half the barley and lentils.