Marinated American lamb chops with rosemary & garlic on a plate


  • 1/3 cup olive oil
  • 2 cups onions, chopped
  • 2-1/2 tablespoons garlic, chopped
  • 3 tablespoons rosemary, fresh, minced, divided
  • 3/4 cup flour, all-purpose
  • 2 quarts lamb or beef broth or stock, rich, heated
  • 1 gallon blanched, cubed parsnips, turnips, carrots, red-skinned potatoes, fennel
  • 2-1/4 pounds braised American Lamb shoulder, coarsely chopped
  • 1/2 cup minced chives, parsley, thyme and rosemary
  • 1 tablespoon kosher salt
  • 1 teaspoon cracked black pepper
  • 1 pound shredded filo (kataifi) for crust (or pie dough)


In a large rondo or heavy pot with lid, heat oil over medium-high heat; add onions and sauté 3 minutes.  Stir in garlic; continue cooking 1 minute.  Add rosemary; cook, stirring, 1 minute.  Stir in flour; cook, stirring constantly, for 2 minutes.  Slowly whisk in hot stock, a little at a time, mixing well after each addition until smooth and bubbly.  Add remainder of the stock, whisking constantly, until all stock is incorporated.  Bring to a simmer while whisking; cook 1 minute. 

Stir in blanched vegetables; bring to a simmer, mixing often to prevent sticking.  Stir in lamb; return to a simmer.  Simmer until vegetables are tender.  Mixture may be cooled before continuing, if desired. 

Stir minced herb mixture, salt and pepper into pot pie base; mix well.  Place 1‑1/4 cups mixture into chilled pot pie mixture.  Spoon into 10-ounce individual casseroles; top each casserole with 1/2 cup shredded filo dough (kataifi).  Bake at 325°F for 25 minutes or until bubbly and filo is crisp and golden.  If top is not browned enough, run under a broiler or salamander to finish the browning process.  Serve hot.

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