Lunchbreak: Lamb nachos, prepared by fourteensixteen chef Bret Bohning

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Executive Chef Bret Bohning

14 W. Calendar Avenue
(708) 469-7896

Lamb Nachos

Pita Chips
Halved and then cut into 1/8ths - in triangles. Tossed in oil, salt and pepper and baked until crispy.

Lamb Ragout:

1 lb ground lamb
2 Tbs all-purpose flour
1/2 cup red wine
1/2 tsp chili flakes
1.5-2 cups lamb stock (can substitute beef or veal)
2 cloves of garlic, minced
3 green onions, chopped small
1 plum tomato, medium diced

Combine ground lamb, garlic, green onions and chili flakes, and cook in a sauce pot on medium heat until lamb is browned. Season lightly with salt and pepper. Add flour and mix coating all of the lamb mixture. Add red wine and cook for 5 minutes or until red wine is reduced by half. Add lamb stock and simmer slowly for 15 minutes. Finish with chopped tomatoes and season with salt and pepper.

Feta Fondue:

2 shallots, minced
2 cloves garlic, minced
1 lb cream cheese
1/2 lb feta, crumbled
1 cup white wine
1.5 cups heavy cream
1 tsp fresh thyme, chopped
1 tsp fresh rosemary, chopped
2 tsp fresh mint, chopped

Sweat shallots and garlic in oil in a sauce pot until translucent. Add white wine and reduce by half. Add cream cheese, feta and heavy cream and whisk together over medium heat until homogeneous. Add fresh herbs. Season to taste with salt and pepper.

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