LAMB STACKS (SERVES 2-3)
This week has been Greek week for us. Not Greek week in the sense of rushing a sorority, but craving some yummy Greek food. Since neither one of us are Greek (to our knowledge) these may be loose interpretations, please do not take offense. Perhaps this is more Mediterranean week than anything.
Pair the Lamb Stacks with Quinoa & Feta Salad, and glass of wine for a satisfying and relatively light meal.
- 2 quarts water (enough to cover vegetables)
- ½ pound grass-fed ground beef
- ½ pound pastured ground lamb
- ¼ teaspoon dried oregano
- ¼ teaspoon dried thyme
- ¼ teaspoon dried basil
- 2 tablespoons onion - finely chopped
- 1 pastured egg
- 1 medium red skin potato - scrub and trim out imperfections
- 2 small golden beets - rinse and trim off ends
- extra-virgin olive oil
- pepper
Preheat oven to 350°. Bring water to boil in large sauce pan. While water is heating up mix the following in a large mixing bowl: beef, lamb, oregano, thyme, basil, onion, and egg. Stir until combined.
If water is boiling now add unpeeled, whole potato and beets. Allow them to boil uncovered until tender, about 30 minutes.
In a muffin pan (my muffin cups were about 3" in diameter) brush muffin rounds with a bit of olive oil. Then begin to spoon in meat mixture until about half way up the cups. Cook in 350° oven for about 20 minutes.
Once vegetables are tender slice red skin potato into thin slices, peel the beets with a pairing knife and slice thinly.
Once the meat mixture has been removed from the oven, cover the meat with a layer of thinly sliced beets and then potato. Brush potato with olive oil and a little pepper if you wish. Place back in the 350° oven for an additional 30 minutes or until potato begins to brown. Remove from muffin rounds with a fork.
