Ingredients:
1 Qt. Middle East Yogurt
5 Lg. garlic cloves
1/2 tsp. sea salt
1 Lb. lamb (lean, ground)
1 small shallot finely chopped
1 tsp. Italian parsley finely chopped
2 pkg. wonton wrappers (3x3 square)
2 large eggs lightly beaten
1/4 lb. butter
1 tsp. paprika (fresh, fresh!)
1/2 cup Italian parsley chopped
Method:
Crush the garlic with the salt into a paste, mix it into the yogurt and set the mixture aside.
Gring the lamb, chopped shallots, chopped parsley, a pinch of salt and fresh cracked pepper together and keep cold. Get a large pot of water boiling on the stove at this point.
On a lightly floured surface lay out about a dozen wonton skins. Place "about" 1/2 teaspoon of the ground lamb in the middle of each wonton skins. Dipping your finger (or a small brush) in the beaten egg, coat the perimeter of the skins. Next you just fold corner to corner forming a triangle, pressing the edges firmly to seal. Place the completed assemblies on a lightly floured cookie sheet and cover with wax paper. Repeat the process with another twelve wonton skins until you get to the end of the second package.
Drop about two dozen Monty into the boiling water immediately reducing the heat to acheive a very light boil. Cook for about four minutes. Generally, the Monty will float to the surface when they are done. Carefully scoop them out of the hot water and drain in a colander for a few minutes. Meanwhile, cook your butter to a nice golden brown.
Place about a dozen Monty on a nine inch plate, spoon a generous amount of the garlic yogurt over the top, drizzle some hot browned butter over the top of that, give it a pinch of paprika and a generous pinch of chopped parsley. Top with a warm marinara sauce.
Cheers! From my family to yours, Chef Rick Raile
