Lost Dishes: Duff's - Autumn Lamb Pie

Duff's: Autumn Lamb Pie

Nightly dinner specials at Duff's included lamb pie, paella, fried chicken with cream gravy, pork with mushrooms, coquille St. Jacques and beef carbonnade. Cateress-turned-chef Ginger Mostov, who worked at the restaurant in the mid 1970s, created the restaurant's popular lamb pie dish.


Noisettes of lamb	Brush sheet of phyllo with oil

Autumn Lamb Pie

Source: Dining In - St. Louis, J.A. Baer II & Cecile K. Lowenhaupt, 1979

Yield: 6 servings

Ingredients

6 noisettes of lamb
1 cup olive oil
1 Tbsp rosemary
2 Tbsp minced garlic
1 lemon juiced (retain rind and pulp)
Salt and pepper
1 lb fresh spinach
1 lb phyllo dough
2 fresh tomatoes, sliced
1 1/2 cups grated Kasseri cheese

Preparation

Preheat oven to 375 degrees.

Rub lamb with 1/4 cup olive oil, rosemary, garlic, lemon, 1/2 teaspoon salt and pepper.

Brown noisettes in 1/4 cup olive oil. Remove to warm platter.

Wash spinach. Cook until just limp. Drain well. Sprinkle with 1/2 teaspoon lemon juice, salt and pepper.

Take 1 sheet of phyllo and fold in half lengthwise. Brush with oil.

Place 1 noisette on each sheet. Pile on each: 1 tomato slice, 1/6 of spinach, and 1/4 cup grated cheese.

Fold dough in a triangle (like flag). Brush top and bottom generously with oil and bake until crisp, about 40 minutes.