Shepherd's Fries Recipe

Season and brown lamb

Pat lamb pieces dry and season with 1½ tsp salt and 1 tsp pepper. Lightly dust with 3 tbs flour. Heat 2 tbs olive oil in a large heavy-bottomed Dutch oven over medium-high heat. In batches (do not crowd), brown the lamb pieces on all sides until a deep brown develops, about 3–4 minutes per batch. Transfer browned lamb to a plate and set aside.

Sauté aromatics

Reduce heat to medium. Add remaining 1 tbs olive oil if pan is dry. Add diced onion, carrots (the 2 whole carrots cut into rounds), and celery; cook until softened, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until aromatic. Stir in 2 tbs tomato paste and cook 1–2 minutes to caramelize slightly.

Deglaze and braise

Pour in 1 cup red wine (or 1 cup stock if not using wine) to deglaze, scraping up browned bits. Simmer until reduced by half, about 3–4 minutes. Return lamb to the pot. Add 3 cups beef or lamb stock, 1 tbsp chopped rosemary, 1 tbsp thyme leaves, and 1 bay leaf. Bring to a gentle simmer, then cover and transfer to a low oven (325°F / 160°C) or keep on very low stove heat. Braise until lamb is fork-tender, about 2 to 2½ hours. Check once at 1 hour to skim any foam/fat.

Finish braised lamb

When lamb is tender, remove meat to a tray. Reserve braising liquid for the gravy — strain into a measuring cup or bowl and skim excess fat. Keep the braised carrots from the pot to mix later with peas (if desired).

Prepare potatoes: place cut potato fries into a bowl of cold water and soak 20–30 minutes to remove excess starch. Drain and rinse, then dry thoroughly on clean kitchen towels. Toss fries with 1 tbs cornstarch (this helps crisping), 1 tsp salt, and 1/2 tsp black pepper.

Cook potatoes: two options — deep-fry or roast. For deep-fry: heat 1 cup vegetable oil in a heavy pot to 325°F (if you have a thermometer). Fry in batches until tender but not yet deeply colored, 4–6 minutes; remove and drain. Increase oil temperature to 375°F and fry a second time until golden and crisp, 2–3 minutes. Drain on paper towels and sprinkle with a little extra salt. For oven-roast: toss fries with 2 tbs olive oil, spread on a single layer on a rimmed sheet pan, roast at 425°F (220°C) turning once, until golden and crisp, 30–35 minutes.

Finish and garnish: toss hot fries with chopped parsley, adjust seasoning as needed and keep warm until assembly.

Cook peas and diced carrots: in a small saucepan melt 1 tbs butter over medium heat. Add the 1 cup peas and 1/2 cup diced carrots. Stir and cook until just tender, 3–5 minutes. Season with 1/2 tsp salt and a pinch of pepper. Keep warm.

Cheese curds: keep 1 cup cheese curds at room temperature so they are slightly soft for plating. If you prefer the curds warmed, briefly heat them in a 200°F oven for 3–5 minutes but avoid melting completely.

Make a roux: in a medium saucepan melt 2 tbs butter over medium heat. Whisk in 2 tbs flour and cook, stirring constantly, until golden and nutty, about 2–3 minutes.

Add braising liquid: slowly whisk in 2 cups strained braising liquid from the braised lamb, a little at a time to avoid lumps. Bring to a simmer and cook until thickened to gravy consistency, about 4–6 minutes. Stir in 1 tsp Worcestershire sauce and taste; season with salt and pepper to taste. Keep warm. If gravy is too thin, simmer a bit longer; if too thick, whisk in up to 1/2 cup additional stock or water.

Prepare dip: use 1/2 cup of the chosen Mediterranean dip (examples: roasted red pepper & feta blended dip, tzatziki, or muhammara). Spoon into a small serving dish and drizzle 1 tsp extra-virgin olive oil on top. If using a chunky dip, warm gently before serving (optional).

Brush both sides of bread slices lightly with 2 tbs olive oil. Grill on a preheated grill pan or skillet over medium-high heat until char marks appear and bread is warmed through, about 1–2 minutes per side. Rub one side of each grilled slice with the halved garlic clove for a light garlic note.

Arrange fries: place a generous handful of crispy fries on each serving plate or on a shared platter.

Top with lamb and vegetables: pile shredded or chunked braised lamb over fries. Spoon warm peas and diced carrots around or over the lamb. Scatter cheese curds evenly across the fries and lamb.

Ladle gravy: spoon warm lamb gravy over the assembly so it soaks into fries and meat but does not make everything soggy. Use as much or as little as desired.

Add dip and bread: place a small dish of the rotating Mediterranean dip and 3–4 slices of grilled bread per serving alongside the fries. Drizzle a little olive oil over the dip if desired.

Garnish and serve: finish with chopped parsley and optional lemon wedges on the side. Serve immediately so fries remain crisp and cheese curds stay slightly springy.