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September 14, 2023

Spiced Lamb Pop Tart, Blackberry-Chile Jam, Aged Cheddar, Charred Ramps, Turmeric Tart


Recipe Provided By
Chef Cesar Murillo


Spiced Lamb Pop Tart, Blackberry-Chile Jam, Aged Cheddar, Charred Ramps, Turmeric Tart


Spiced Lamb:

  • Neutral oil
  • 375 grams brunoise onion
  • 27 grams grated garlic
  • 1.6 kilograms ground American Lamb
  • 400 grams ground pork fat
  • 145 grams brunoise jalapeño, seeded
  • 125 grams toasted pistachios, chopped
  • 75 grams chopped parsley
  • 16 grams kosher salt
  • 11 grams ground black pepper
  • 5 grams ground cinnamon
  • 3 grams ground allspice
  • 1-1/2 grams ground nutmeg 

Blackberry-Chile Jam:

  • 1 pound blackberries, rinsed
  • 12 ounces sugar
  • 1 lemon peel
  • 1/4 teaspoon chile flakes
  • 3 tablespoons aji panca purée
  • Salt
  • Lemon juice 

Lamb Filling:

  • 3/4 cup grated aged cheddar
  • 1/2 cup ramps, charred and finely chopped 

Turmeric Dough:

  • 250 grams all-purpose flour
  • 5 grams kosher salt
  • 15 grams sugar
  • 3 grams turmeric powder
  • Aleppo chile flakes
  • 226 grams butter, grated and frozen
  • 1 whole egg
  • 2 tablespoons milk 

To Assemble and Serve:

  • Egg wash
  • Raw sugar


For the Spiced Lamb: In a small sauté pan over medium flame, heat oil.  Add onions and garlic; sweat until fragrant.  Remove from heat; let cool.  Transfer alliums to the bowl of a stand mixer fitted with a paddle attachment.  Add lamb, pork fat, jalapeño, pistachios, parsley, salt, pepper, cinnamon, allspice and nutmeg; knead by hand until just incorporated.  Freeze 15 minutes, then mix on medium speed until the mixture comes together.  Be careful not to over mix.  Set aside. 

For the Blackberry-Chile Jam:  In a mixing bowl, combine blackberries, sugar, lemon peel and chile flakes.  Cover with plastic wrap; let sit at least 2 hours at room temperature.  Once macerated, transfer mixture to a saucepan over medium-high heat.  Bring to a boil, then reduce heat and let simmer 15 minutes.  Transfer to a blender; purée on high speed.  Slowly steam in aji panca purée.  Adjust seasoning with salt and lemon juice as needed.  Blend until smooth; strain and transfer mixture to an airtight container.  Reserve.

For the Lamb Filling:  In a sauté pan over medium heat, cook 1 pound Spiced Lamb until browned.  Break up any large chunks that form.  Strain and transfer to a large mixing bowl.  Add cheese, ramps and 1/4 cup Blueberry-Chile Jam.  Stir until mixture is fully combined and cohesive.  Set aside. 

For the Turmeric Dough:  In a food processor, pulse flour, salt, sugar, turmeric and a pinch of chile flakes until well combined.  Add butter; pulse in 2-second intervals until a coarse, sand-like texture is achieved.  Add egg and milk until dough reaches desired consistency.  It should be loose and crumbly.  Transfer dough to a floured work surface; gently knead into a ball, being careful not to overwork.  Wrap dough in plastic wrap; refrigerate 30 minutes.

To Assemble and Serve:  Weigh Turmeric Dough; divide into two equal portions.  Roll one portion into an 8-by-10-inch rectangle, about 1/8-inch thick.  Cut into 8 equal rectangles.  Repeat the process with the second portion of Turmeric Dough.  Place 2 ounces Lamb Filling into the center of each rectangle.  Gently spread to cover the dough, making sure to leave a small border around the edges.  Brush edges with egg wash.  Place 1 rectangle on top of another, repeating the process until 8 sealed pop tarts are formed.  Crimp edges with a fork, then poke small holes on the top of each pastry to allow for steam to release.  Transfer pop tarts to a parchment-lined sheet tray; refrigerate 30 minutes.  Brush pop tarts with egg wash and sprinkle with raw sugar.  Bake 25 minutes at 375°F, or until golden brown.  Let cool, then drizzle with Blackberry-Chile Jam.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.


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