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The Black Sheep Bistro's Borrego-Borrego-Borrego

This was one of my favorite Black Sheep creations and it was very popular at the restaurant. Many times we'd hear, "I don't even like lamb but I love that!" It's fairly easy to make and variations are both numerous and encouraged.

Ingredients for the stew:

Olive Oil, garlic, onion, celery, carrots, leeks, lamb meat, potatoes, water, wine (chose red, white or combination) and either flour or corn starch to thicken.

Seasonings - Rick's Chef Salt, Herbs de Provence, Italian Herbs, salt, black pepper, parsley, and thyme. (But I'd change it here and there.)

Ingredients for the rest of the dish:

Onion bowls (see video below on how to make), lamb loin, baby lamb chops seasoned, and fresh black pepper. Garlic mashed potatoes and brown sauce taken from the stew.

To make the stew;

In a large pan add olive oil, heat and saute; chopped (same size) garlic, onion, shallots, celery, carrots & leeks. Season with Rick's Chef's Salt, salt, Herbs de Provence, parsley (and usually thyme.) Add 1 inch diced lamb meat (I like to season it first with minced garlic, Rick's Chef Salt, Herbs de Provence and thyme). Cook stir and add in water/wine combination. Simmer 'till lamb is tender (1 to 3 hours depending on cut). When the lamb is tender, add diced potatoes. When both potatoes are tender (about 20 to 30 minutes), season, and then thicken with either flour (and water) or corn starch (and water) and store until ready to use. Make sure you have plenty of liquid cause we strain some of that off to use as a sauce on the plate!

To make Borrego-Borrego-Borrego

Halve a large onion and make bowls and bake them as shown. Add Borrego stew and bake while you grill both a lamb loin (I like it very rare cause it cooks a little more sitting on top of the hot stew!) and baby lamb chops that are smeared with; minced garlic, Herbs de Provence, Rick's Chef Salt & Olive Oil.

Thinly slice the loin, fan on top of the stew and onion bowl, top that with fresh black pepper, then pipe on some garlic mashed potatoes (see vol 1), drizzle some brown sauce, place the baby chops and serve as shown.

End Note

Great for parties because you do 90% of it ahead! We also did this dish with chicken, where we made a chicken stew, used chick breast in place of the loin and chicken wings in place of the chops. Funny, we were never able to come up with a good name for it though.

Video on Vimeo!