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Lamb Empanadas with Red Chimichurri

This recipe may be found at El Restaurante

Recipe and photo courtesy of The American Lamb Board

Makes 50 servings  


5 lbs. ground American Lamb                                                   

2 T. olive oil                                                                             

1 med. yellow onion, diced                                                                    

3 garlic cloves, minced                                                             

1 T. smoked paprika                                                                 

1 T. dried oregano                                                                    

1 T. ground cumin                                                                    

1 t. cayenne                                                                             

1 c. green onion, sliced                                                             

1 c. golden raisins                                                                    

Kosher salt and cracked black pepper, to taste                          

50 empanada prepared dough discs, thawed

2 eggs, whisked                                                                       

1 qt. Red Chimichurri (recipe follows)          


Heat skillet to medium-high heat. Add oil; sauté onion and garlic until translucent, about 6 minutes. Add lamb, paprika, oregano, cumin and cayenne; sauté until lamb is browned and fully cooked. Add onion and raisins. Remove from heat; set aside to cool.

Arrange empanada discs on a flat work surface. Fill with 2 tablespoons of lamb filling. Brush edges with egg wash. Fold half of the round over the filled half and pinch edges together to seal; crimp edges using a fork. Arrange finished empanadas on a parchment-lined sheet tray; brush with egg wash. Bake at 375°F until golden brown, about 18 to 20 minutes. Serve with Red Chimichurri.


The Red Chimichurri:

(Makes 1 quart):

1 bunch fresh cilantro                                                               

1 bunch fresh parsley                                                               

16 oz. roasted red peppers, drained                                          

1 c. piquillo peppers, drained                                                    

1 shallot, minced                                                                      

3 garlic cloves                                                                          

¼ c. red wine vinegar                                                               

1 T. smoked paprika                                                                 

½ c. olive oil                                                                             

Kosher salt and cracked black pepper, to taste         


In a food processor, pulse cilantro, parsley, peppers, shallot, garlic, vinegar and paprika until fully incorporated; should be pulsed until sauce becomes a pesto-like consistency . Stir in oil; season with salt and pepper to taste.


 

El Restaurante

El Restaurante magazine was founded in 1997, and is read by over 25,000 owners and managers of Mexican and Latin restaurants in the United States. The magazine is published five times per year by Maiden Name Press, LLC in Chicago, Illinois.

El Restaurante also publishes a monthly e-newsletter, eMex, and maintains the popular website www.elrestaurante.com.

El Restaurante is edited by Kathleen Furore, a veteran journalist. She has been the editor since the magazine was founded. Kathleen can be reached at 708-267-0023 or kfurore@restmex.com.

For advertising information, please contact publisher Ed Avis at edavis@restmex.com or 708-218-7755.

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