Lamb Poutine Recipe

Prep and rinse

Scrub potatoes and cut into 1/3–1/2-inch hand-cut fries. Place cut fries in a large bowl of cold water and soak at least 30 minutes (or up to 2 hours) to remove excess starch.

Drain fries and rinse under cold water until water runs clear. Pat completely dry with kitchen towels. Toss fries with cornstarch, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.

Heat vegetable oil in a heavy pot or deep fryer to 325°F (163°C). Fry the potatoes in batches for 4–5 minutes until softened but not browned. Remove to a wire rack and drain. Let cool 10 minutes, then increase oil temperature to 375°F (190°C). Fry a second time in batches until golden and crisp, 2–3 minutes. Drain on paper towels and immediately season with remaining 1 tsp salt.

Preheat oven to 400°F (200°C). Place peeled garlic cloves on a small piece of foil, drizzle with 1 tbsp olive oil, and sprinkle 1/4 tsp salt. Wrap the foil into a packet and roast 20–25 minutes until soft and caramelized. Let cool, then mash into a paste.

Toss cheese curds gently with the roasted garlic paste until coated. Keep at room temperature while you finish other components so the curds soften slightly; do not melt.

Heat 1 tsp neutral oil in a skillet over medium-high heat. Add diced onion and cook 3–4 minutes until translucent. Add ground lamb and break up with a spoon. Cook until just browned, 5–7 minutes.

Add minced garlic, cumin, smoked paprika, red pepper flakes, 1 tsp kosher salt, and 1/2 tsp black pepper. Cook 1–2 minutes until fragrant. Taste and adjust seasoning. Remove from heat and keep warm.

Heat 1/4 cup neutral oil in a small saucepan until shimmering but not smoking. Remove from heat and carefully stir in crushed chile flakes and toasted sesame oil. Let steep 5 minutes. Strain if you prefer a clear oil, or leave flakes in for texture.

Roughly chop cilantro and squeeze the lime into a small bowl; reserve a few lime wedges for serving.

Taste fries and lamb for seasoning and add more salt if needed. To assemble: divide fries among 4 plates (serves 3–4). Scatter roasted garlic cheese curds over the hot fries, then spoon warm spiced lamb over the curds so some melting occurs. Drizzle chili oil to taste (start with 1–2 tsp per serving). Sprinkle chopped cilantro and finish with a squeeze of fresh lime. Add extra chili oil or lime wedges on the side.

In a small saucepan over medium heat melt 2 tbsp butter. Whisk in 2 tbsp flour and cook 1–2 minutes to make a roux without browning. Gradually whisk in 2 cups beef or lamb stock until smooth. Add 1 tsp Worcestershire sauce, 1/4 tsp black pepper, and 1/2 tsp kosher salt. Simmer 6–8 minutes until thickened. If using, ladle hot gravy over fries before adding cheese curds so they soften and melt slightly.