• 2 pounds boneless lamb leg/shank, roughly cubed into 1 to 2-inch pieces
  • 2 tablespoons canola oil
  • 1 tablespoon Morton® Kosher Salt, plus more for seasoning
  • 1 teaspoon freshly ground pepper
  • 1 tablespoon fresh picked and chopped thyme
  • 1 teaspoon ground coriander
  • 1 teaspoon toasted ground cumin
  • 3 cloves garlic, minced
  • 1/2 yellow onion, small diced
  • 1/2 cup red wine
  • 1 (10-ounce) can peeled, crushed tomatoes
  • 1 tablespoon light brown sugar
  • 4 cups chicken stock
  • 1 cup heirloom cherry tomatoes
  • 8 ounces fresh burrata cheese
  • 1 cup picked celery leaves
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
  • Freshly ground Morton® Coarse Salt
  • Freshly ground black pepper
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon Morton® Fine Salt
  • 1 teaspoon sugar
  • 3 tablespoons olive oil, plus more for brushing
  • 1/2 cup water
  • 1 teaspoon white sesame seeds
  • 1 teaspoon onion flakes
  • 1 teaspoon garlic flakes
  • 1 teaspoon poppy seeds
  • 1 teaspoon ground Morton® Coarse Salt
  • 1/2 teaspoon ground black pepper


  1. For the ragout: Heat a heavy sauce pot or cast-iron pot over medium heat and add the canola oil.
  2. Season the cubed lamb with the kosher salt and pepper. When the oil in the pot begins to smoke, add the lamb and brown on all sides.
  3. Add the thyme, coriander, cumin, onion and garlic, and stir to coat the lamb. Deglaze with the red wine, and allow the wine to reduce by half.
  4. Add the canned tomatoes, brown sugar and chicken stock. Cover the pot and turn the heat down to a simmer.
  5. Allow to simmer for approximately 1 to 1 1/2 hours, stirring occasionally, making sure that the liquid is not evaporating too quickly.
  6. When the meat is tender enough to fall apart (this may happen around an hour in), remove the lid and add the heirloom cherry tomatoes.
  7. Allow the liquid to reduce enough to seem slightly thick and stew like. The cherry tomatoes should cook just enough to begin to bloat and burst, but not until they are falling apart. Taste for seasoning, and add more kosher salt if needed.
  8. For the crackers: Preheat oven to 375 degrees. In a large mixing bowl, whisk together the flours, salt and sugar. Stir in the water and oil until a dough comes together.
  9. Knead the dough on a lightly floured surface until smooth. Cut into 4 pieces. Roll each ball of dough out until 1/8 inch thick.
  10. Transfer the rolled out dough to a parchment-lined baking sheet and brush with olive oil. Sprinkle liberally with the topping mixture.
  11. Bake for 20 to 30 minutes, until light brown and crisp. Cool completely and break into large pieces.
  12. To assemble: Divide the burrata cheese among 6 serving bowls. Add the lamb ragout around the cheese, not covering it completely.
  13. Toss the celery leaves with the lemon juice, olive oil, salt and pepper and use to garnish the top of the cheese and ragout. Place the cracker pieces around the edges of the bowl.