The cool thing about local butchers is that they each have some special item that no other shop makes. In the case of The Meat Hook in Brooklyn, they sometimes have lamb pastrami. It's sliced thin and excellent for your charcuterie board. It fries up like bacon and is so decadently fatty with the familiar peppery spices of a pastrami sandwich. Folding it up in a crunchwrap-style pocket is one way to enjoy it on the go.
Blue potatoes are just like regular potatoes, except they are deep, dark blue when you cut into them. They boil, roast and fry just the same. Just like beets that bleed, onto your plastic cutting boards may have marks on them for a bit.
A fun thing to note is if you mix in white or red taters into your blue mashed potatoes, the turn a cute pastel purple. I used mine in a crunch wrap! You can read my guide to constructing crunchwraps here. I fried cubed blue potato in oil until they were soft, then I added in chorizo and garlic. Piled with tortilla chips, shredded white cheddar, sour cream, chermoula, and hot sauce in a flour tortilla pocket and seared on the stove top.
| Things you'll need: | |
| 2 10" flour tortillas 1/4 lb lamb pastrami (sourced from The Meat Hook) OR 2 merguez sausages 4 small potatoes, cubed |
1/4 cup grainy mustard 1 clove garlic, skin still on 1/4 cup olive oil Pita chips Salt |
Preheat the oven to 400 degrees F.
Parboil the cubed potatoes in a pot of salted water for 8 minutes.
Drain thoroughly and place on a baking sheet with the mustard, garlic and olive oil. Toss to coat. Salt the whole pan lightly.
Roast the potatoes for 15 minutes, toss them around making sure they are coated on all sides with mustard and continue to cook for another 15 minutes.
Meanwhile, fry up the lamb pastrami with a little oil. They will act a lot like bacon and will shrink. If you are using the sausage, fry them whole for 3 minutes on each side.
Slice it up and then cook the smaller slices on both sides to make sure the inside is cooked through. Drain on a paper towel.
6. The potatoes should be fork tender, forming a mustard crust and crispy edges. When they are done, fish out the garlic clove and peel it. Smash it with a fork and toss it with the potatoes.
7. In the middle of each tortilla, layer the lamb, a scoop of potato hash and a handful of pita chips.
8. Fold the edges to the center to make a pentagon and sear it seam-side down in a dry pan on medium heat. Flip it over and brown the other side for just a minute or two.
This is so unlike me, but I quite enjoyed this without an egg, but if you feel like you want more protein and heft, please ADD AN EGG! If you like your vegetables (ugh, who are you?), a little patch of lemon-dressed frisée will match very nicely with the fatty lamb.
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Love this? It is from my Crunchwrap party guide.
Let me know if you make this lovely pocket of lamb.
Tag @Randwiches on Instagram to show it off.