Lamby Bahb Bahb

Submitted by Suzanne Lombardi, chef/owner of The Plate, Milton MA. She gets her copy of Edible Boston in her own restaurant! The recipe for the lamb patties in the Lamby Bahb Bahb is actually our Mediterranean Lamb Meatball recipe that we created for one of our first dinner items at The Plate. One of the things I love most about The Plate is how we collaborate when creating our food...particularly our sandwiches. It’s the best when we start to brainstorm about a food idea or, more specifically, a sandwich we would want to eat! The scene is really reality show-worthy. What I have come to realize is as much as we all love to cook we really love eating too. This recipe came about one early morning as four of us were prepping for lunch service. It’s a springtime twist on the more traditional Falafel with Tahini.

Serves 4-6.

Sweet Pea Spread

Ingredients 4 cups fresh peas, shelled Kosher salt, to taste 2 cups ricotta cheese 1 tablespoon lemon zest 1/4 cup fresh mint leaves Black pepper, to taste 1/4 cup extra virgin olive oil

Preparation Boil peas in heavily salted water for 30 seconds. Remove peas to an ice bath. In a food processor or mortal and pestle add ricotta, lemon zest, mint, and drained peas. Pulse until mixture comes together, making sure to keep it a little bit chunky. Sprinkle with cracked black pepper and drizzle with olive oil and set aside.

Lamb Patties

Ingredients 1 1/2 cups fresh breadcrumbs 1/2 cup vegetable stock 5 tablespoons fresh mint, chopped 2 garlic cloves, chopped 2 teaspoons ground cumin 1 1/2 teaspoons kosher salt 1/4 teaspoon black pepper 1 1/2 pounds ground lamb 1 egg, beaten

Preparation Soak breadcrumbs in vegetable stock. Add seasonings and mix until combined.
 In a bowl combine ground lamb, egg, and breadcrumbs mixture.
 Use a spoon to portion lamb mixture into 1 tablespoon size balls. Using your hands, roll into round shapes and flatten slightly; set aside until ready to sauté.

Mint Oil

Ingredients 2 cups (packed) fresh mint, leaves only 1 1/2 cups extra virgin olive oil 1/2 cup canola oil

Preparation Blanch the mint for 3 to 5 seconds in a large pot of boiling salted water. Using a spider or a slotted spoon, immediately plunge the mint into a bowl of ice water to retain its bright green color. Gently squeeze the mint to remove as much excess water as possible. Put the mint in a food processor or blender. Add both oils, and puree until smooth. Strain oil through a fine sieve. Strain again through damp paper towel. Season with salt and pepper.

To assemble:

Pita bread Fresh pea tendrils

Working in batches, sauté the lamb patties in canola oil until lightly golden brown, about 2 1/2 minutes per side. Spread portions of good quality pita bread with a generous layer of fresh pea spread. Top with warm lamb patties. Finish with a good stuffing of spring pea tendrils and a drizzle of mint oil.