Steps in Preparation

05:10 – Preparing Roast Potatoes
12:29 – Roasting Green Chiles
22:29 – Preparing Lamb
30:39 – Preparing Tomato Sauce
39:29 – Preparing Rellenos
44:57 – Plating Meal

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Lamb Stuffed Rellenos with Tomato Sauce and Herb Roasted Fingerling Potatoes with Chef Lois Ellen Frank

Welcome to your Online Cooking Class. Enter the Password from your Confirmation Email above to begin your class.
The long history of farming and plant usage qualify Native Americans to be considered America's first great cooks. Lois Ellen Frank, Ph.D., (Kiowa/Sephardic) a James Beard award winning cookbook author, and chef with a Ph.D. in culinary anthropology, presents a fascinating look into Native American food and culture.
This class includes the following Native dishes: Lamb Stuffed Rellenos with Tomato Sauce and Herb Roasted Fingerling Potatoes

Ingredients and Specialty Cookware Available at the SFSC Marketplace

  • Merula Olive Oil
  • Sea Salt
  • Whole Green Chiles
  • Foods of the Southwest Indian Nations
  • SFSC Grill
  • Chamba Black Clay Baking Dish
  • Chamba Black Clay Soup Pot
  • Alligator Juniper Cutting Board
Shop the SFSC Marketplace

Other Ingredients

  • Ground lamb
  • Olive Oil
  • Wild or yellow onions
  • Tomatoes
  • Garlic cloves
  • Fingerling potatoes
  • Salt
  • White pepper
 
  • Pepper
  • Dried thyme
  • Fresh thyme
  • Bay leaves
  • Fresh or dried tarragon
  • Fresh rosemary
  • Breadcrumbs
  • Sour cream

Lamb Stuffed Rellenos with Tomato Sauce - Serves 6

Published in Foods of the Southwest Indian Nations, by Lois Ellen Frank

Preheat oven to 350º

  • 12 firm green New Mexican mild or Anaheim chiles
  • 1 Tablespoon olive oil
  • 2/3 cup finely chopped wild onions or yellow onions
  • 1 1/2 pounds ground lamb
  • 1 cup breadcrumbs
  • 2 ripe tomatoes, diced
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon dried thyme
  • 2 bay leaves
  • 1 Tablespoon chopped fresh tarragon, or 1 teaspoon dried

For the Rellenos:

  1. Roast the chiles on Santa Fe School of Cooking Grill and then peel and seed the chiles, keeping them whole for stuffing.
  2. Heat the oil in a large skillet over medium heat and sauté the onions for about 4 minutes, until translucent. Add the ground lamb and brown for 15 minutes, stirring occasionally to prevent burning. Drain off the excess fat and add the breadcrumbs, tomatoes, garlic, salt, pepper, and herbs. Decrease the heat and simmer for another 15 minutes. Remove from the heat and let cool.
  3. Slice the chiles lengthwise, spread them open on a work surface, and generously stuff each chile with the lamb mixture. Place the stuffed chiles with the open side down on an oiled baking pan and set aside.

For the Tomato Puree:

  • 1 Tablespoon olive oil
  • 6 cloves garlic, minced
  • 1 1/4 pounds tomatoes, coarsely chopped
  • Sour cream for garnish
  1. Heat the oil in a saucepan over medium-low heat. Add the garlic and sauté for 1 minute. Add the tomatoes and cook for another 15 minutes stirring occasionally to prevent burning, until the excess liquid evaporates and the sauce is thickened and reduced.
  2. Pour the sauce through a fine sieve and set aside.

To Finish Rellenos:

Place the stuffed chiles on a baking pan and heat until hot, 5 to 10 minutes. Serve with the tomato puree. Garnish with sour cream.

Herb Roasted Farmer’s Market Fingerling Potatoes - Serves 6 to 8

© By Lois Ellen Frank, Ph.D.

Preheat oven to 425º

  • 2 teaspoons olive oil
  • 1 teaspoon kosher or sea salt
  • 1/2 teaspoon freshly ground pepper
  • 1 teaspoon fresh thyme, finely chopped
  • 1 teaspoon fresh rosemary, finely chopped
  • 1 pound fingerling potatoes, cut in half or quartered if larger potatoes. (If fingerling potatoes are not available, use Dutch, small reds, purple or other heirloom variety)
  1. Place the potatoes in a mixing bowl and add the olive oil spray, salt, pepper, thyme, and rosemary and mix well. Place on a sheet tray and place in the oven for approximately 10 to 12 minutes. Remove from the oven and toss the potatoes over and return to the oven for an additional 10 minutes or until the potatoes are completely done.
  2. The roasted potatoes should be a golden brown with a little crispness on the outside. If you like your potatoes very crisp, cook for an additional couple of minutes until desired doneness.
  3. Serve immediately.