1 lb Ground American lamb
1 tbsp Fresh parsley, chopped
0.50 tsp Lemon zest
1 tbsp Cumin
1 tsp Salt
0.50 tsp Pepper
0.50 tsp Red pepper flakes (optional)
3 Garlic, sliced
1 Grape or cherry tomatoes
1 Broccoli rabe, washed & large stems removed
0.25 cup Golden raisins
0.25 cup Pine nuts
Socca
1 cup Chickpea flour
1 cup Water
0.50 tsp Salt
0.25 tsp Garlic powder
0.25 tsp Black pepper
4 tbsp Olive oil, divided
1Heat a large skillet over medium heat.
2Add the garlic and sauté for about 3 minutes until fragrant.
3Add the tomatoes and cook together for about 10 minutes, until softened and beginning to simmer.
4Remove from the pan and set aside. Add the American lamb and sauté over medium heat, stirring occasionally and breaking the meat apart until browned.
5Drain any excess grease and stir in the seasonings, lemon zest, and parsley.
6Return the tomatoes to the mixture and add in the broccoli rabe. Cook until the greens are wilted and bright green and the tomatoes are bursting, then stir in the raisins and pine nuts.
7Cook together for another 5 minutes and season to taste with extra salt.
8Serve the mixture with freshly toasted socca slices.
Socca
9In a large bowl, mix together the flour and water. Stir in the seasonings and 2 Tbsp olive oil. Cover and let the flour absorb the water for at least 40 minutes (Tip: You can do this the night before).
10Preheat your oven to 450 with a 12 inch cast iron inside. Once it’s hot, carefully remove the pan and swirl the remaining olive oil in the bottom of the pan.
11Gently pour the batter into the pan, then bake for 12 minutes. Switch the oven to broil and cook for another 3-4 minutes. The socca should be cooked through and the edges should be beginning to brown.
Ingredients
1 lb Ground American lamb
1 tbsp Fresh parsley, chopped
0.50 tsp Lemon zest
1 tbsp Cumin
1 tsp Salt
0.50 tsp Pepper
0.50 tsp Red pepper flakes (optional)
3 Garlic, sliced
1 Grape or cherry tomatoes
1 Broccoli rabe, washed & large stems removed
0.25 cup Golden raisins
0.25 cup Pine nuts
Socca
1 cup Chickpea flour
1 cup Water
0.50 tsp Salt
0.25 tsp Garlic powder
0.25 tsp Black pepper
4 tbsp Olive oil, divided
Directions
1Heat a large skillet over medium heat.
2Add the garlic and sauté for about 3 minutes until fragrant.
3Add the tomatoes and cook together for about 10 minutes, until softened and beginning to simmer.
4Remove from the pan and set aside. Add the American lamb and sauté over medium heat, stirring occasionally and breaking the meat apart until browned.
5Drain any excess grease and stir in the seasonings, lemon zest, and parsley.
6Return the tomatoes to the mixture and add in the broccoli rabe. Cook until the greens are wilted and bright green and the tomatoes are bursting, then stir in the raisins and pine nuts.
7Cook together for another 5 minutes and season to taste with extra salt.
8Serve the mixture with freshly toasted socca slices.
Socca
9In a large bowl, mix together the flour and water. Stir in the seasonings and 2 Tbsp olive oil. Cover and let the flour absorb the water for at least 40 minutes (Tip: You can do this the night before).
10Preheat your oven to 450 with a 12 inch cast iron inside. Once it’s hot, carefully remove the pan and swirl the remaining olive oil in the bottom of the pan.
11Gently pour the batter into the pan, then bake for 12 minutes. Switch the oven to broil and cook for another 3-4 minutes. The socca should be cooked through and the edges should be beginning to brown.
Spiced American Lamb Socca
