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Lamb Timbales

 

Lamb Timbales

by Tim Granzeau

 

Make well in advance for easy heat up before service.


Ingredients:            Serves Four    to     Eight

        8 ounces         1 Pound          ground lamb

        1 1/2 cups       3 cups             French bread cut into a 1/2” dice

1 lg egg           2 lg eggs         lightly beaten

1/4 cup            1/2 cup            Madera wine

2 Tbsp.           4 Tbsps.         minced shallots

1 Tbsp.           2 Tbsps.         minced fresh mint

1 tsp.               1 tsps.             minced fresh thyme

1 tsp.               2 tsps.             kosher salt

1/2 tsp.            1 tsp.               fresh ground black pepper


Procedures:

Mash all ingredients with a fork or your hands.

Divide and mold timbales into equal servings. 

Place in 1/2 cup ramekins spooning about 1/3 cup of the mixture into each mold.  

You may also utilize larger Pyrex cups or small silicone cups.

Place the molds into a saucepan and surround with a cup of lukewarm water.  

Bring the water in the saucepan to a boil on top of the stove.  

Cover and reduce to low, cooking for 10-12 minutes, until they are set and the lamb mixture is cooked through. 

You may cook a few hours in advance and reheat on top of the stove or in the oven.


Note:  Timbales will have excess fat which should be drained after initial cooking.  

Place timbales in oven pan with rack to reheat before serving.  

This oven heating will brown the exterior of the timbales.



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