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Lamb Timbales by Tim Granzeau

Lamb Timbales by Tim Granzeau

Adapted from: Jacques Pepin’s Kitchen

“Encore with Claudine”




            6-8 ounces       rack trimmings, shoulder chop, stew meat or fresh ground lamb

            1 ¼ cups          bread cut into a 1/2” dice

            1                                            egg, lightly beaten

¼ cup               dry white wine

2 Tbsp.             chopped shallots

1 Tbsp.             chopped fresh mint

1 tsp.               chopped fresh thyme

1 tsp.               kosher salt

1/2 tsp.            fresh ground black pepper



            If grinding lamb meat:  Remove and discard fat and sinews from the lamb. 

Cut meat into 1/2" pieces.  Partially freeze.  Chop coarsely in a processer.

Mash all ingredients with a fork or your hands.

Divide the timbales among small 1/2 cup ramekins spooning about 1/3 cup of the mixture into each mold.  You may also utilize larger pyrex cups (or tea cups) with larger servings.

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:  If you are using ground lamb, the timbales will have excess fat which should be drained from the molds after initial cooking.  You may also remove these to an oven pan with rack to reheat before serving.  This oven heating will brown the exterior of the timbales.