Lamb Meatballs Redux
We had ground lamb in the freezer from Bald Hill Farm just down the road. So I recreated the sesame-crusted meatballs we feasted on last week. Take a pound of ground lamb, chop lots of mint, parsley, dried figs and green garlic, beat in an egg and grate in orange zest. Serve with a minted yogurt sauce. Here’s a version of the recipe from Gourmet Magazine here. They were aromatic, crunchy yet moist on the inside. But Dan still prefers his lambs in stews or more saucy, curry-like creations.