Lamb Stuffed Poblanos with Tomatillo Sauce (serves 4 as a main course)

Ready for the Oven

Ready for the Oven

As promised, here is a meal featuring produce from this week’s trip to the Farmer’s Market. This one is destined to become one of our go-to party dishes. It’s gorgeous, and it’s surprisingly easy. Just be sure to use a deep pan for roasting the poblanos…unless of course you don’t mind cleaning the spills from your oven floor! ~ Glyn

For the Poblano Sauce: (makes at least a quart)

24 large (Gulliver) tomatillos, shucked and rinsed
1 lb white onions, peeled and thickly sliced
1 head of elephant garlic (about 8-10 cloves) peeled and halved
1 tbsp. vegetable oil
Drizzle of olive oil.

Use your hands to rub the vegetable oil onto the surface of the tomatillos. Place them in a deep, foil-lined baking dish. Scatter the onion and garlic around them. Drizzle a bit of olive oil over the onion and garlic. Bake at 400 for one hour, turning the tomatillos over at the halfway point. CAREFULLY remove from the oven and let cool to warm. With a slotted spoon transfer the solids to a blender and process just until thick and slushy. Refrigerate for use in sauces or salsas.

Gulliver Tomatillos from Restorah Farm

For the Poblanos

8 medium size poblanos, blanched
1 lb. ground lamb
2 eggs
½ cup raisins
½ cup coarsely chopped walnuts
¼ tsp garlic powder
¼ tsp onion powder
1 tsp Baharat spice
½ to 1 tsp cumin
Salt and pepper to taste.

Carefully make a cut down one side of each poblano but do not force them open. Blanch in boiling water for 3 minutes.

Rinse in cool water.

Gently open each pepper along the slit you have made and carefully remove the seeds.

Drain the peppers on paper towels.

Combine the remaining ingredients in a bowl and mix thoroughly.

Divide the meat mixture into eight portions and gently stuff the peppers.

Arrange the peppers in a non-stick baking dish.

Top with 1 cup of the tomatillo sauce (or to taste).

Sprinkle with additional cumin and bake, uncovered for 45 minutes at 350 or until the filling is cooked through, adding additional sauce if things begin to dry out.

Serve with a crisp green salad or some homemade guacamole and you’re good to go!

This entry was posted by Glyn Ruppe-Melnyk.

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