Crispy Lamb Won Tons with Cranberry Salsa - ACF RECIPE CONTEST

Crispy Lamb Won Tons With Cranberry Sauce


Ground American Lamb 1-1/4 pounds

Organic coconut oil 2 tablespoons

Extra virgin olive oil 2 tablespoons

Onion, small dice 1/2 large

Garlic cloves, minced 2

Fresh spinach leaves, minced 1 cup

Celery, small dice 2 stalks

Sliced mushrooms 1/2 cup

Ginger, minced 1-inch piece

Jalapeño, minced 1/2

Cayenne pepper 1/4 teaspoon

Salt to taste

Black pepper to taste

Won ton wraps 16-ounce package

Oil as needed for frying


Cranberry Salsa:

Fresh cranberries 12 ounces

Cilantro, stems removed 1/2 bunch

Green onions, green parts only 1 bunch

Jalapeño, deseeded 1

Coconut palm sugar 1/2 cup

Limes, juiced 1 to 2

Coconut vinegar 1/2 cup

Salt to taste

Extra virgin olive oil as needed


In a large sauté pan, heat coconut and olive oils.  Add onion, garlic, spinach, celery, mushrooms, ginger and jalapeño; cook for 3 to 4 minutes.  Add lamb, cayenne, salt and pepper; crumble and cook until internal temperature reaches 160°F and meat is browned.  Remove from heat; drain fat.  Allow to cool slightly.

Place 2 teaspoons of meat mixture in the middle of a won ton sheet; fold to form a triangle.  Using water on your fingertips, seal edges together for each won ton.  In a small sauté pan, heat oil.  Fry won tons in small batches until golden brown and slightly crispy.  Serve with Cranberry Salsa.

For Cranberry Salsa:  In a food processor, add cranberries; pulse until coarsely chopped.  Add cilantro, onions and jalapeño; pulse several times until green vegetables are finely chopped.  Add sugar, lime juice, vinegar and salt; emulsify with olive oil until desired consistency.