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Lambtastic Recipe

Chef Nick Hufft’s Lamb Burger as served at Barcadia Bar & Grill and Curbside Food Trucks.

Chef Nick Hufft’s Lamb Burger as served at Barcadia Bar & Grill and Curbside Food Trucks.

Jeffery Johnston Photographs

Lamb Burger

6 ounces Two Run Farms Lamb
1 cup of Baby Spinach
1/4 cup of Shaved Red Onions
1 Brioche Bun
Salt and pepper to taste
Dash oregano
2 Tablespoons Roasted Red Pepper
  “Mint” Jam*
Goat Cheese Croquettes*

Roasted Red Pepper “Mint” Jam

10 Red bell peppers (roasted,
  sweated and peeled)
3 Granny Smith apples (peeled, cored  
  and chopped)
1 Tablespoon red chili flake
1 Tablespoon mint, chopped
1 cup sugar
1 cup red wine vinegar
(Recipe makes 6 cups)


For Jam: Place above ingredients, except mint, into a large pan and cover with water. Bring to a boil and reduce heat to a simmer until ingredients reduce by half. Add pectin little by little until preferred thickness is reached. Turn off heat and add mint. Portion into canning jars for storage.

For Goat Cheese Croquettes: Ball 1/2-ounce goat cheese and bread with flour, egg wash and Panko bread crumbs. Fry at 350 degrees until golden brown.

To Plate: Season your lamb patty with salt, pepper and a dash of oregano. Grill to preferred doneness and set aside to rest. In the meantime, throw baby spinach and shaved red onion into a bowl. Add the Roasted Red Pepper “Mint” Jam and toss. Set lamb patty on bottom bun, add above combination, serve with goat cheese croquettes and enjoy!

Barcadia and Curbside
601 Tchoupitoulas St.

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