BaltimOregon to Maine

Locavore Cooking with Southern Efficiency and Northern Charm

What to do with ground lamb

with 4 comments










We picked up a frozen pound of ground lamb last minute at the Saturday market. The folks at the Bald Hill Farm stand recommended sauteeing it with quinoa.

But I needed more inspiration. So I turned to this Lamb and Prune Meatball recipe reprinted on the Culinate website. Better yet, I had all the ingredients (the lamb, prunes, shallots and allspice) already waiting at home.

How do you cook with ground lamb, if you do? The Bald Hill meat seems reasonable at $4.80 a pound, from lambs grazed in local pastures, yielding a rich taste that is so much more luscious than ground beef.

Now I plan to serve these meatballs by toothpick at our housewarming party Sunday.

Written by baltimoregon

November 19, 2008 at 1:01 am

Posted in Uncategorized

Tagged with , ,

4 Responses

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  1. um, that picture on the left looks like barf.


    November 19, 2008 at 5:29 am

  2. Yeah but leave it to Laura to turn barf into something beautiful, with prunes yet! Laura’s the most intrepid cook….I’d love to be a (well-fed) fly on the wall at your housewarming.


    November 19, 2008 at 6:04 am

  3. That was the raw ground lamb meatball mixture. I wanted to show the before and after:) This was a really easy recipe, too,


    November 19, 2008 at 10:36 am

  4. […] that ball of ground lamb in your freezer? I had almost forgotten about sweet, Morrocan-inspired lamb meatballs. At a potluck tonight, our host served white and black sesame seed-coated ones with chopped figs, […]

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