Here at
Mystery Lovers' Kitchen, we write mysteries that include food, and often
recipes. But we're not the first to do
that: many years ago Rex Stout created the gourmand character Nero Wolfe, and
wrote over sixty books and stories featuring him, starting in 1934. Wolfe lived
for food, and solving crimes was a distraction from planning the next meal with
his patient chef Fritz. In 1975, only a couple of years before Stout's demise,
Penguin published The Nero Wolfe Cookbook;
although all the foods outlined in the book did appear in a book, Stout
acknowledged in a foreword that he hadn't written the recipes personally, but
he had tested and approved them all.

Sometimes
it's not easy to find ground lamb in your market (it kind of comes and goes
where I live). You can ask a butcher, if
you have one, to grind some for you, or you can grind your own from other
pieces of lamb—assuming you have a meat grinder, which I do, inherited from my
mother, which attaches to my KitchenAid stand mixer, although I don't recall seeing
my mother grind meat, ever.
Lamb Meatloaf
1 1/2 lbs
ground lamb
1/2 lb
ground pork
2 eggs
2/3 cup
bread crumbs
1/4 cup
chopped parsley
1/4 cup
chopped shallots
1/2 tsp
dried basil
1 1/2 tsp
salt
1 tsp
ground pepper
1/2 cup
grated Parmesan cheese
1/2 cup
dry white wine
1/2 cup melted
butter
Preheat
the oven to 350 degrees.
If you
want to make your own bread crumbs and have a food processor, reduce the bread
to crumbs, then add the shallots and parsley and pulse a few times to chop them
too (note: food processors weren't
around when Nero Wolfe was cooking!).
In a
large mixing bowl, combine the lamb, pork, eggs, crumbs, parsley, shallots,
salt, pepper, cheese, and wine. Use your
hands to mix the ingredients thoroughly (handy household hint: if you don't like squishing about in raw
meat, you can buy disposable latex gloves).
![]() |
Ready, set -- moosh! |
Shape
into an oval loaf and place on a rack in a shallow baking pan. The rack is
important: lamb can be fatty, so it
needs a place to drain.
Brush
the loaf with the melted butter. Place
in the preheated oven, and bake for 1 1/2 hours.

Lamb is a favorite at my house. Wonder why they added the pork?
ReplyDeleteI may have to kill you and steal that cookbook. Always wanted it. In the meantime, I'll love this recipe. Thanks, Sheila!
ReplyDeleteWow. That sounds terrific and full of flavor. I have the meat grinding attachment, but I've never used it. About time, I think!
ReplyDelete~ Krista
Sheila, I adore lamb. I adore Nero Wolfe books. I always enjoyed the food he would describe. A true gourmand. I had no idea he had a cookbook. Guess, guess, guess, where that book is going to show up in the next two years...yep, in one of my Cookbook Nook Mysteries. How perfect!!!! Perhaps a rare copy. Is there such a thing? Love it. Thanks for foodie inspiration and writing inspiration as well. Have a great launch in February!
ReplyDeleteAvery aka Daryl
I'm not much of a cook but I love hearing that you keep the Nero Wolfe Cookbook in your kitchen. My only celebrity cookbook is a Brady Bunch Cookbook, bought for research on "white bread cooking." I wonder if there was ever a Nancy Drew Cookbook—or the Hannah Gruen Cookbook?
ReplyDeleteFun article, Sheila!