Crispy Lamb Wontons with Cranberry Salsa
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Credit: ACF Texas Panhandle Chefs de Cuisine, Courtesy of American Lamb Board
The National Culinary Review, May 2014
From the Chef
“2013 Ground American Lamb Recipe Contest Winning Recipe”
2 T. organic coconut oil
2 T. extra virgin olive oil
½ large onion, small dice
2 garlic cloves, minced
1 cup fresh spinach leaves, minced
2 celery stalks, small dice
½ cup sliced mushrooms
1-inch piece ginger, minced
½ jalapeño, minced
1¼ lbs. ground American lamb
¼ t. cayenne pepper
Salt and black pepper, to taste
16-oz. package wonton wraps
Oil, as needed for frying
Cranberry Salsa (recipe follows)
12 oz. fresh cranberries
½ bunch cilantro, stems removed
1 bunch green onions, green parts only
1 jalapeño, deseeded
½ cup coconut palm sugar
1-2 limes, juiced
½ cup coconut vinegar
Salt, to taste
Extra virgin olive oil, as needed
1. In large saute pan, heat coconut and olive oils. Add onion, garlic, spinach, celery, mushrooms, ginger and jalapeño; cook 3-4 minutes. Add lamb, cayenne pepper, salt and black pepper; crumble. Cook until internal temperature reaches 160°F and meat is browned. Remove from heat; drain fat. Allow to cool slightly.
2. Place 2 t. meat mixture in middle of wonton sheet; fold to form triangle. Dip fingertips in water; seal edges of each wonton. In small sauté pan, heat oil. Fry wontons in small batches until golden-brown and slightly crispy. Serve with cranberry salsa.
Method: Put cranberries in food processor; pulse until coarsely chopped. Add cilantro, green onions and jalapeño; pulse several times until green vegetables are finely chopped. Add palm sugar, lime juice, vinegar and salt; emulsify with olive oil to desired consistency.
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