November 20, 2019

Spiced American Lamb Socca

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Prep Time

-- min

Cook Time

-- min

Total Time

-- min

Servings

4

Spiced American Lamb Socca

Ingredients

Lamb

  • 1 pound ground American Lamb
  • 3 cloves garlic, sliced
  • 1 pint grape or cherry tomatoes
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon pepper
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 bunch broccoli rabe, washed and large stems removed
  • 1/4 cup golden raisins
  • 1/4 cup pine nuts

Socca

  • 1 cup chickpea flour
  • 1 cup water
  • 4 tablespoons olive oil, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper

Directions

For the Ameican Lamb: In a large skillet over medium heat, add garlic; sauté for about 3 minutes until fragrant. Add tomatoes; cook together for about 10 minutes, until softened and beginning to simmer. Remove from the pan; set aside. Add lamb to pan; sauté over medium heat, stirring occasionally, breaking lamb apart until browned. Drain any excess grease; stir in parsley, cumin, salt, lemon zest, pepper and red pepper flakes. Return tomatoes to the mixture; add in broccoli. Cook until the greens are wilted and bright green and the tomatoes are bursting; stir in raisins and pine nuts. Cook together for another 5 minutes; season to taste with extra salt. 

For the Socca: In a large bowl, mix together flour and water. Stir in 2 tablespoons oil, salt, garlic powder and pepper. Cover; let the flour absorb the water for at least 40 minutes (this can be done this the night before). 

Heat a 12-inch cast iron pan in a 450°F oven. Once hot, carefully remove the pan; swirl the remaining oil in the bottom of the pan. Gently pour batter into the pan; bake for 12 minutes. Switch oven to broil; broil for 3 to 4 minutes. The socca should be cooked through, and edges should be beginning to brown.

Serve Spiced American Lamb with freshly toasted Socca slices.

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

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