Sorrell, a leafy herb, is most commonly found in French cuisine, so there aren’t many common recipes for red sorrel.
But it has a distinct sour flavor, similar to lemon, making it an excellent addition to many dishes.
There are three common varieties of sorrel, identifiable by their leaves.
But since we grow red sorrel in our Pure Greens container farms, we thought we’d share three great recipes for it.
Lamb Leg with Red Sorrel, Radicchio and Preserved Lemon
This tender lamb leg recipe is sure to have your mouth watering.
- 1 butterflied lamb leg
- 2 lemons
- 8 cloves of garlic
- 2 sprigs of rosemary
- 1/2 cup of pitted black olives
- 1 tablespoon salt
- 1 teaspoon cracked pepper
- 1/4 cup of olive oil
- 2 tablespoons of red wine vinegar
- 2 large handfuls of red sorrel
- 2 large handfuls of radicchio
- 4 lemons
- 1/2 cup of salt
- 1 cup of fresh lemon juice
- To prepare the preserved lemons, cut the four lemons into wedges.
- Massage salt into the lemons and place them into a glass jar.
- Let the lemons preserve for three to four weeks.
- To prepare the lamb, zest two lemons.
- Remove the rosemary leaves from their stems.
- Put the lemon zest, garlic cloves, rosemary, black olives, salt, pepper, olive oil, vinegar, red sorrel and radicchio in a blender or food processor.
- Blend the mixture for about 20 seconds.
- Make shallow cuts all over the lamb.
- Rub the marinade all over the lamb leg. Make sure to get it into the cuts you made.
- Wrap the leg in cling wrap and refrigerate it for 24 hours.
- Pre-heat the oven to 350 degrees.
- Line a cooking tray with aluminum foil and place the lamb on the tray.
- Place the lamb into the oven and cook until it reaches an internal temperature of 135 degrees, which should take about an hour and 30 minutes.
- Remove it from the oven and let it sit for about 15 minutes.
- Pour the juice from the tray over the top of the lamb and garnish it with the preserved lemons, more red sorrel and radicchio.
Red Sorrel and Onion Tart
Serve this buttery and warm tart as a filling snack or appetizer.
- 4 tablespoons of unsalted butter
- 5 sweet onions, thinly sliced
- 1 1/2 pounds of fresh red sorrel
- 3 teaspoons of coarse salt
- 1/4 teaspoon of freshly ground pepper
- All-purpose flour, for dusting
- 2 eight-ounce sheets frozen puff pastry, thawed
- 2 large egg yolks
- 1/4 cup of heavy cream
- Boil a large pot of water and add two teaspoons of salt.
- Add the red sorrel to the boiling water and cook it until the leaves wilt, which should take one to two minutes.
- Drain the sorrel, let it cool and squeeze out any liquid.
- Melt the butter in a deep saucepan over medium-low heat.
- Add the sliced sweet onions to the saucepan, stir often and cook until the onions are soft and translucent.
- Add the red sorrel, last teaspoon of salt and pepper to the onions.
- Cook the mixture over low heat for about 20 minutes, until it’s almost soupy.
- Remove the mixture from the heat and let it cool.
- Preheat the oven to 400 degrees.
- Line two baking sheets with parchment paper.
- Lightly flour a surface and roll out the two sheets of puff pastry into two 7-by-11-inch rectangle. They should be about 1/8 inch thick.
- Place the rolled-out pastries onto the baking sheets.
- Chill the pastries for 30 minutes.
- After you remove the pastries from the refrigerator, use a sharp knife to score and 1/2 inch border around the edges of each pastry sheet.
- Use a fork to prick the entire surface of the sheet.
- In a small bowl, mix one egg yolk with two tablespoons of heavy cream.
- Brush the egg mixture onto the borders of the puff pastries.
- Put the two baking sheets into the oven and bake for about 15 minutes, or until the pastry is puffed and golden brown.
- Remove the pastries from the oven and set them aside to cool.
- Add the last egg yolk and two tablespoons of cream to the red sorrel mixture. Stir well.
- Spread one half of the filling over each puff pastry.
- Put the tarts back into the oven for another 20 minutes, or until the filling is evenly hot.
- Remove the tarts from the oven and let cool for about 10 minutes.
- Cut the tarts into 2-inch squares and serve warm.
Red Sorrel and Watercress Soup
This thick creamy soup takes comfort food to a whole other level.
- 2 cups of red sorrel leaves
- Handful of small red sorrel leaves for garnish
- 3 cups of watercress leaves
- 1 medium russet potato
- 2 large shallots, chopped
- 1 large clove of garlic, crushed
- 1/2 of a jalapeño pepper, stemmed and seeded, then chopped
- 1/2 teaspoon of curry powder
- 1/2 teaspoon of salt
- 1/4 teaspoon of freshly ground black pepper
- 4 cups of no-salt-added chicken broth
- 1 cup of heavy cream, warmed slightly
- Peel the potato and cut it into 1-inch cubes.
- Put the red sorrel, watercress leaves, potato cubes, chopped shallots, crushed garlic, chopped jalapeño, curry powder, salt, pepper and broth in a medium saucepan over medium-high heat.
- Bring the mixture to a boil.
- Reduce the heat to medium and let it cook for about 20 minutes. The potatoes should be easily pierced with a fork.
- Remove the mixture from the stove.
- Puree the mixture in a blender a little bit at a time to form a smooth soup. Leave part of the blender top off and use a towel to cover the opening. This is to allow steam to escape.
- Put the soup back into the saucepan over medium heat.
- Slowly stir in the warmed heavy cream.
- Add extra seasonings to your taste.
- Serve warm and garnish with a few small sorrel leaves.
Red sorrel can be difficult to find in grocery stores.
But we grow it all year, in our Pure Greens Container Farms, and you can too!
And to learn how you can start growing your own food, visit our website or call 602-753-3469.