Rosemary Fennel And Garlic Lamb Sausage Rounds Recipes
ROSEMARY, FENNEL, AND GARLIC LAMB-SAUSAGE ROUNDS
Recipe reprinted with permission from Maria Helm Sinskey, copyright 2012.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h
Number Of Ingredients 6
Steps:
- Place lamb, garlic, rosemary, fennel seeds, and 2 tablespoons oil in a large bowl. Add 1 tablespoon salt, and season with pepper. Gently but thoroughly mix with your hands to incorporate.
- To check seasoning, heat a little oil in a small skillet over medium-high heat. Cook a small patty 4 minutes per side for medium.
- Season sausage mixture with salt and pepper if necessary. Form into 2- to 3-inch patties (about 16); do not overwork or sausage will be tough. Layer patties on a plate, with each layer separated by parchment or plastic wrap. Wrap well in plastic wrap; refrigerate at least 30 minutes and up to 2 days.
- Heat 1 teaspoon oil in a large skillet over medium-high heat. Working in batches, cook sausage patties (do not crowd pan), 4 minutes per side for medium. Transfer to a serving plate, and loosely cover with foil to keep warm. Cook remaining patties, adding more oil if necessary and reducing heat if pan gets too hot.
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- Toast coriander seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes. Let cool; finely grind in spice mill or mortar and pestle.
- Pound garlic, rosemary, oregano, and pepper with a mortar and pestle or pulse in a food processor until garlic and rosemary are broken into fine pieces or finely chopped. Mix in coriander, then, stirring constantly, stream in ½ cup oil. Mix until a thick paste forms. Season lamb all over with kosher salt and spread half of the rosemary paste over inside of lamb. Starting from a short end, roll up lamb so it’s resting seam side down. Starting at the center, tie with kitchen twine at even intervals. Rub outside of lamb with remaining rosemary paste and place on a rimmed baking sheet. Chill at least 4 hours and up to 12 hours (letting the lamb marinate longer will really allow the flavors to meld and permeate the meat).
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- 1 In a large non-stick frying pan, heat 2 teaspoons of the oil over medium-high. Place lamb in pan and cook turning, for 2–3 minutes. Transfer to a 4.5-litre (18-cup) slow cooker.
- 2 In the same pan, heat another 2 teaspoons of the oil over medium. Add onion, fennel and celery and cook, stirring occasionally, for 2–3 minutes. Add garlic, rosemary and lemon zest, and cook, stirring, for 1 minute. Add lemon juice and white wine, and simmer for 2 minutes. Add stock, ½ cup water and potatoes and bring to a boil. Transfer mixture to the slow cooker.
- 3 Cook, covered, on high for 4 hours (or low for 8 hours), until lamb is very tender and falling off the bone. Add cannellini beans in last 30 minutes of cooking time.
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