If necessity is the mother of invention, then this recipe’s mother was a transportation strike in Morocco in 2009. My friend Kate and I hiked/hitchhiked many many miles on a very warm Easter Day and after barely making it through a church service without falling over (we were hoping to catch a glimpse of Jacques Chirac & wife, but no luck) we decided we needed to eat some serious protein. Preferably in conjunction with some complex carbs. And that it should probably be themed to match the holidy. Hence lamb, wrapped in crepes, swathed in a lovely sauce with rosemary & sage. The rest is history.
Lamb of God Crepes
First I should say that most of the credit for these must go to Kate. After that long day of walking through the sun I am not sure I remember cooking these at all, even though I remember eating them, which leads me to believe that she was the one who actually made them.
Also, for the record, this
is was the SOLE untested recipe in the collection I’ve been very slowly shaping into a cookbook over the past few years. So full steam ahead now, right?
You will need:
About a quarter pound of lamb meat per person you want to feed, cut into 1 inch cubes
1 T butter
1 T olive oil
About a teaspoon each of ground rosemary, sage, and thyme
1/3 cup cream top plain yogurt
A few generous grates of whatever cheese you have round (mozzarella, parmesan and gouda have all worked for me)
A batch (or half batch) of crepes. One recipe I like:
2 T oil
1 1/3 cup milk
1 cup flour
Beat the liquids together, then gradually add in the flour. Let the batter sit for an hour or so in the fridge then make them on a 6-8 inch ish pan, brushing the surface with a little butter each time.
If you are feeling very adventurous, and have some fresh herbs on hand, I like to blend in some of those, finely chopped, into the crepe batter.
Cook the meat in sturdy skillet (I like a good cast iron pan for this one) in the butter, oil, and herbs, on medium low heat, until the meat is well browned.
Then for the very fun part: remove your meat once it’s cooked through and turn the heat down way low. Scrape together all the juices from the meat plus the oil and butter and herbs and mix well. Turn off the heat and then stir in the yogurt and cheese. You may want to do this in a separate bowl, depending on your equipment.
And then assembly is as easy as one-two-three: place a line of meat in each crepe, drizzle with sauce, then fold up and drizzle more sauce on top.