Elysian Fields Lamb Roundhouse Recipe

Cook the Lamb

In a pot, add the lamb neck meat, cover with water, and simmer for about 2 hours until tender. Remove and shred the meat.

Prepare the Mixture

In a pan, heat olive oil and sauté the onion and garlic until soft. Add the shredded lamb, parsley, salt, and pepper. Mix well.

Form the Croquettes

Let the mixture cool, then form into small balls or patties. Dip into the beaten egg and coat with breadcrumbs.

Fry the Croquettes

Heat olive oil in a frying pan and fry the croquettes until golden brown on all sides. Drain on paper towels.

Make the Batter

In a saucepan, bring water and salt to a boil. Gradually whisk in chickpea flour, stirring continuously until it thickens.

Set and Cut

Pour the mixture into a greased tray and let it cool completely. Once set, cut into rectangles.

Fry the Panelle

Heat olive oil in a frying pan and fry the panelle until golden brown on both sides. Drain on paper towels.

Blend Ingredients

In a food processor, combine fava beans, tahini, lemon juice, garlic, olive oil, salt, and water. Blend until smooth.

Adjust Consistency

Add more water if needed to achieve a creamy consistency. Taste and adjust seasoning.

Serve

Transfer to a serving bowl and drizzle with olive oil. Serve with croquettes and panelle.