Showing posts with label lamb pie. Show all posts
Showing posts with label lamb pie. Show all posts

Saturday, March 3, 2012

Charmed Lamb Pie


By Ellery Adams

Yes, every now and then I'll present you with a savory pie. After all, we can't eat sweets all the time, can we? (I'd like to but I don't want to give my dentist any more reasons to come at me with that terrible drill).

Despite the cold, gray weather we've had in the South lately, I know spring is on its way and I started thinking about the kind of pie Ella Mae LeFaye would make to celebrate the new season and a tender, flavorful lamb pie sounded nice to me. So here's my version, which takes some notes from Middle Eastern cuisine. I love the flavor of the toasted pine nuts but beware, they are expensive!

What spring fare are you looking forward to (besides Peeps!)

Charmed Lamb Pie

2 pounds ground lamb

1 tablespoon olive oil

1 large onion, chopped

1 cup pine nuts, toasted

1 clove garlic, minced

2 teaspoons salt

½ teaspoon pepper

2 tablespoons lemon juice

1 cup plain yogurt

2 tablespoons mint, finely shredded

2 teaspoons cumin

1 teaspoon cinnamon

1 piecrust

Preheat oven to 350 degrees. Spread pine nuts on cookie sheet and toast for ten minutes. While nuts are toasting, sauté onion and garlic in olive oil (1 to 2 minutes) and then add lamb. Cook until lamb is nicely browned (about 5 minutes) and then drain excess liquid. In large mixing bowl, combine lamb mixture with spices, pine nuts, lemon juice, and yogurt. Pour filling into piecrust. Bake for 25 to 30 minutes at 400 degrees.