Friday, August 15, 2008

Minty Lamb Meatballs

We picked up some ground lamb from Stillman Farm, and some mint at the CSA. Hmm, mint, lamb, let me look around for a recipe. And boy, did I find a good one: Lamb Meatballs. I followed the recipe pretty closely, just skipping the food processing step as that seemed too fussy for me. Oh, and I omitted the olive oil. Do you know how fatty ground lamb is? I certainly didn't need to add extra fat to fry it!

It's not a huge surprise, but the flavor of the lamb and the mint went together perfectly. And the sauce was a perfect accompaniment. It was really outstanding. TK ate a phenomenal quantity. If we're being honest, so did I :) Even N-man enjoyed them.


Threeundertwo said...

YUM! I make lamb meatballs - I bake them on a broiler pan, which helps reduce the fat.

Mint + lamb is a very Greek/Middle Eastern type combo.

What A Card said...

I love Middle Eastern food. If you like ground lamb, you might want to try out this recipe, subbing lamb for turkey. Yummy!

jules said...

you mean there's a use for mint besides mojitos?

Jill said...

Wow... these look awesome!

Must try them soon. :)

Lamb Shank Recipe said...

This is just what I was looking for. I did not expect that I’d get so much out of reading your write up! You’ve just earned yourself a returning visitor.