Fratelli Perata Winery

Lamburger Helper, Abruzzo-style

Ok, I know, last shipment we used a recipe we called Mushroom Powder, where the title said what we weren’t really thinking. Here, we use ground lamb instead of leg of lamb. This shaves about 2 hours in cooking time from the original recipe. Of course we do this because during bottling (or harvest) we often want a meal but are too tired or short on time to make it. Good thing Mama Perata can’t see this Americanized version. The effect is good enough to satisfy when time is short. Then, later, use a leg of lamb and a few more hours cooking.This is a meaty, kind of quiche-y, not fancy but filling main course. If you have time, put this inside a crepe, because it doesn’t look as impressive as it tastes. Our Cabernet Sauvignon is a natural with lamb or beef. It pairs nicely here, and will help you slow down the pace.

2 pounds ground lamb, or beef
2 Tablespoons olive oil, or avocado oil, the taste won’t affect the results
1 brown onion, sliced thinly into rings
2 cloves garlic, minced
Tumeric, ground, (1/4 tsp if new to you, more if you know what to expect)
1 cup beef stock, Better than Bouillon or your own
4 eggs, beaten
1/2 cup (2-3 ounces, we like lots) Pecorino cheese, grated, or substitute Parmesan
salt and fresh ground pepper

Heat oil in sauté pan, add onion, toss in oil and sauté until onion is translucent. Add garlic, sauté another couple minutes. Add lamb, breaking it into roughly mini-meatball size pieces, then sprinkle ground turmeric over lamb mixture, mix and cook until lamb is browned.

Add beef stock, cover pan, simmer about 20-30 minutes or until stock is absorbed. Stir in salt to taste and pepper to taste.

Meanwhile, mix Pecorino into beaten eggs. Add to pan, stirring all together. Put pan back on low heat until just set, about 2 minutes. Use spatula to flip over. If using crepes, portion out among 8-10 crepes, roll up, dollop with sour cream.

Serve with a green salad and crusty bread. And Cabernet Sauvignon if the day is done.