Mini Pulled Lamb Tarts with Savory Roasted Peppers

Pulled lamb with roasted peppers is an appetizer that’s off the charts.

MEAT
YIELDS 12 MINI TARTS

TART PASTRY DOUGH

• ¹⁄₂ cup (1 stick/100 g) margarine, cold
• 4 oz (110 g) pareve cream cheese, softened
• 1¹⁄₂ cups flour

ROASTED PEPPERS

• 3 bell peppers (red, orange, and yellow), julienned
• 1 Tbsp olive oil
• ¹⁄₄ tsp kosher salt
• ¹⁄₈ tsp black pepper

MARINADE

• 2 Tbsp red wine vinegar
• 2 Tbsp olive oil
• 1 clove garlic, crushed
• ¹⁄₂ tsp dried basil
• ¹⁄₄ tsp oregano
• ¹⁄₄ tsp kosher salt
• ¹⁄₄ tsp black pepper

PULLED LAMB FILLING

• 1¹⁄₂–2 lb (750–900 g) lamb stew meat or breast
• 1 Tbsp + 1 tsp lemon juice, divided
• 1¹⁄₂ Tbsp honey
• 1 Tbsp red wine vinegar
• 1 clove garlic, crushed
• ¹⁄₂ tsp dried mustard

SPICE RUB

• 1 Tbsp oregano
• 1 Tbsp garlic salt
• 2 tsp smoked paprika
• 1 tsp coriander
• 1 tsp dried mustard
• 1 tsp black pepper
• ¹⁄₄ tsp kosher salt

Tip If you're short on time, you can use store-bought tart shells

1. Prepare the tart pastry dough: Cream margarine and pareve cream cheese. Slowly add flour until a dough forms. Shape into a ball, wrap in plastic wrap, and refrigerate for 1 hour.
2. 2. Prepare the roasted peppers: Preheat oven to broil. Line a baking sheet with parchment paper.
3. Lay julienned pepper slices on prepared baking sheet. Toss with olive oil, salt, and pepper. Place baking sheet in oven 10 inches (25 cm) away from broiler. Broil for 10 minutes, stirring once midway. Whisk all marinade ingredients in a small bowl. Once peppers finish roasting, immediately toss them in marinade and let sit for 15 minutes to allow all flavors to absorb. Set aside.
4. Prepare the pulled lamb filling: Preheat oven to 325°F (160°C). Prepare a 9x13-inch (20x30-cm) baking pan.
5. Combine spice rub ingredients in a small cup and mix well. Moisten the lamb pieces with 1 tsp lemon juice, then coat each piece with the spice rub. Place in prepared baking pan in a single layer and bake covered for 1 hour.
6. Combine the honey, vinegar, remaining 1 Tbsp lemon juice, garlic, and dried mustard. Pour over lamb pieces and bake an additional 1–1¹⁄₂ hours until meat is easily shredded. Remove meat from the bones, shred, and set aside.
7. Preheat oven to 375°F (190°C). Remove pastry dough from refrigerator.
8. On a lightly floured parchment paper or surface, roll out dough thinly (about ¹⁄₈ inch/¹⁄₂ cm). Using a floured, 3¹⁄₂-inch (8–9-cm) round cookie cutter, cut out 12 circles. Gather excess dough and roll out as needed. Press dough circles into the bottom and sides of 12 ungreased muffin cups.
9. Par-bake dough for 10 minutes. Remove from oven and divide pulled lamb evenly among the muffin cups. Bake an additional 10 minutes until crust is golden. Top with savory roasted peppers.

(Originally featured in Family Table, Issue 692)