Lamb Croquettes

LAMB FEST 2021 was a delicious day for lamb lovers and connoisseurs of good flavor. Seven of our nine teams shared their recipes for TABLE readers to try at home.

The chef teams who competed for the top prize at TABLE Magazine’s Lamb Fest 2021 brought their experience, their imagination, and their talents to SouthSide Works last October. The results…nine fantastic variations on deliciousness. Each entry was unique in its flavor profile, in its textures, and in its presentation. It was a tough choice, but the many hundreds of attendees voted their taste buds. Guest Judge Hal B. Klein supervised the count and announced the verdict. And the rest is lamb history.

Team Casa Vandal

This lamb croquette recipe was born when Joey Hilty of The Vandal and Casa Brasil’s Keyla Nogueira Cook joined forces for Lamb Fest 2021. “Both of us thought of making coxinha (chicken croquettes), a popular street food in Brazilian cuisine, so we decided to do a lamb version,” recalls Keyla. “Due to my dietary restrictions with gluten, we decided to use yuca, one of Casa Brasil's staple ingredients, as the base instead of flour. Along with Joey's special sauce it became a great combination of flavors and texture.” The line at their booth proved them right: the combo was compelling indeed.

Croquete de Carneiro (Lamb Croquettes)

For the ground lamb mixture:

1 lb ground lamb
1 tbsp chopped onions
1 tsp minced garlic
1 tsp fennel
1 tbsp kosher salt
1 tsp black pepper
1 tsp chili pepper flakes
1 lime
2 tbsp olive oil

In a mixing bowl, mix all the ingredients for the lamb and let it rest for 10 minutes.

For the yuca:

1 lb ground lamb
2 lb cooked yuca
1 tbsp kosher salt
1 cup chopped green onions
1 tsp turmeric
1 tbsp chili peppers
2 cups all-purpose gluten-free flour
6 cups of oil for frying the croquettes

In a large and hot skillet cook the lamb until well-done. Cook frozen yuca in a large pot with enough water to cover it and 1 tablespoon of kosher salt. Let it cook until it’s falling apart. Around 30 minutes after it starts boiling, drain the water and carefully remove the yuca strings (it can be easily done with a fork).

For the croquete dough:

In a KitchenAid bowl, add cooked lamb and yuca. Add the salt, green onions, turmeric, and chili peppers. Mix on high speed until it forms a dough. Divide the mixture into 24 pieces and roll each piece into even-sized log shapes. Roll them in the all-purpose flour. When the oil is heated to 360 degrees, carefully drop them in several batches into the oil. Fry for about 3-4 minutes each side or until crispy and golden brown. Transfer to a wire rack or paper towel. Best served warm.

Story by Keith Recker/ Photography by Laura Petrilla/ Styling by Ana Kelly