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These sloppy joes are one big messy perfection. Ground lamb replaces the usual beef and elevates the dish, and a touch of chocolate raises it to a whole new level of deliciousness.
1 pint cherry tomatoes
1 head garlic, halved (unpeeled)
handful of peeled garlic cloves
1 shallot, halved
2 sprigs fresh thyme
2 sprigs fresh rosemary
1 teaspoon salt
black pepper, to taste
Gefen Extra-Virgin Olive Oil, to pour (see directions)
1 pound ground lamb (can sub with beef or chicken)
2 small shallots, chopped
1/4 cup tomato garlic confit (see recipe above)
1/4 cup Glicks Ketchup
1/2 red pepper, chopped
1 carrot, chopped
1 teaspoon fish-free Worcestershire sauce, such as Tonnelli
1/2 cup water
2 tablespoons Geneve Dark Chocolate, chopped
1/2 teaspoon salt (or to taste)
buns, for serving
Preheat oven to 450 degrees Fahrenheit.
Add tomatoes, garlic, shallot, thyme, rosemary, salt, and pepper to a baking dish. Add oil, pouring until it mostly covers the other ingredients. Roast 45 minutes and set aside.
Heat a skillet over medium/high heat and add lamb, breaking it up and cooking until brown, about five minutes. Drain excess liquid, leaving the lamb in the pan. Set aside.
In a blender, combine shallots, 1/4 cup of the tomato garlic confit (reserve the rest for another use), ketchup, red pepper, carrot, Worcestershire sauce, and water, puréeing on high speed for two minutes, until smooth.
Add sauce to the lamb and stir. Cook covered over low heat for 20 minutes.
Uncover and stir in the chocolate and salt. Serve over buns of your choice.
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