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Lamb Lettuce Wraps with Tomato Chutney and Goat Cheese

Posted Aug 14 2009 12:00am

Still no improvements on the camera front although I did get a tremendously unhelpful e-mail from the customer support team at my camera manufacturer. I despise having to call customer service so I may eventually just give up and purchase a memory card reader.

It’s too bad because my food has been good lately, real good. For the past few months I’ve been wanting to recreate a sandwich I had at Flour Bakery. The bakery is most known for its sinful goodies like the Sticky Buns that earned them a throwdown with Bobby Flay,(I made and blogged about them here.) but they also make excellent sandwiches.  The sandwich was an alluring combination of buttery, perfectly roasted lamb, tangy goat cheese, and a lightly sweet tomato chutney all encased between two slices of extra fresh bread.  I’m all about contrasting textures and flavors and this sandwich had it all.  It was a bit like looking at a complex painting in a museum where you think you’ve fully absorbed everything there is to see, but then you find yourself noticing things that escaped you at first.

Making a clone of this lunchtime treat escaped me so long because other recipes and life in general got in the way.  This week, however, everything fell into place.  I had a bevy of farmers’ market tomatoes just perfect for a chutney and a small lamb leg steak.  It was time to make my recipe.  I was planning on baking homemade bread for the sandwiches but the weather was just too oppressive so instead I made a last minute decision to make lettuce wraps instead.  These are not just for low carb dieters!  The freshness and crunch of the lettuce provides the perfect foil for the richer filling.

What I also love about this combination of ingredients is that if lettuce wraps aren’t your thing they can be served up in any number of ways.  You could easily chop the lamb up into smaller chunks and serve the filling incased in filo or puff pastry.  Or use it to top a crostini or disk of cucumber.  The possibilities are almost endless. It’s also a great recipe for when you want to give new life to leftover lamb from a larger roast. Enjoy!

Lamb Lettuce Wraps with Tomato Chutney and Goat Cheese
Serves 4
Ingredients -8 lettuce leaves, thoroughly washed and dried (I like Boston Bibb)
-8 ounces roast lamb, thinly sliced
-1/2 cup tomato chutney, recipe follows
-4 ounces chevre
Method Distribute the lamb evenly among the lettuce leaves, placing in the center as you would filling for a soft taco. Top with chutney and chevre. Wrap lettuce around the filling and enjoy.

Tomato Chutney
Makes 2 1/2 cups

Ingredients -5 medium tomatoes, blanched, peeled, and chopped (See a great tutorial here for how to peel tomatoes.)
-1 large red onion, chopped (about 1 cup)
-Grated zest of one lemon
-1/2 cup honey
-1/2 cup white wine vinegar
-1/2 cup raisins
-1 1/2 teaspoons mustard powder
-1/2 teaspoon kosher salt
-1/4 teaspoon cayenne
-1/4 teaspoon ground allspice
-1/4 teaspoon cinnamon

Method In a dutch oven or large saucepan combine all ingredients. Cook mixture over moderate heat, stirring occasionally, 30 minutes. Reduce heat to low and simmer mixture, stirring occasionally, 30 minutes more, or until thickened and reduced to about 2 1/2 cups. Chutney keeps chilled, covered, 3 months.

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