Huffman’s Lamb Spiral Loaf
And why didn’t we think of this before? Mac and cheese has become up
scaled. It can happen to meatloaf, too. The Huffman’s prove how
good it can be with this easy to prepare lamb loaf. Just remember that
it takes a little time in the oven to bake. The flavors here are
versatile enough to pair this with any Bordeaux variety, like Cabernet
Sauvignon, Merlot, or even Petit Verdot. We especially like it with the
ever earthiness of Cabernet Franc.
½ cup onion, minced
¼ cup flat leaf parsley, minced
3 cloves garlic, minced
½ tsp kosher
2 tsp olive oil
½ tsp coarsely ground black pepper
1 cup stale breadcrumbs, soaked in 1/4 cup milk
1 whole egg plus 1 egg yolk,
1 ¼ pound ground lamb
1 cup feta
1 ¼ tsp dried oregano
For the sauce
15 ounce can chopped tomatoes Pinch of kosher salt
¼ cup dry red wine
Freshly ground black pepper
½ tsp dried oregano
12 pitted Kalamata olives, split
Preheat oven to 350 degrees. Sauté onion and garlic in the olive oil.
Put moist crumbs in large bowl along with lamb, oregano, parsley, salt
and pepper, beaten egg and onion/garlic mixture. Work through mixture
with fingers (don’t compact it).
Cut a 16 inch length of waxed paper. Center meat mixture on it, and
spread evenly into an 8x12 rectangle. Sprinkle with crumbled feta,
leaving a 1 inch border. Taper the end thicknesses. Use the paper to
lift and turn, and roll the meat tightly into a cylinder, patting down
as you roll. Press in and flatten the end. Lift the meat onto a small
greased roasting pan. Bake 1 hour.
Combine sauce ingredients; add any crisp bits from the baking pan, if desired. Simmer until sauce is slightly thickened.
Theoretically this serves 4. Just be prepared for fellow diners wanting more. And more Cabernet Franc, please.