BaltimOregon to Maine

Locavore Cooking with Southern Efficiency and Northern Charm

Lamb Meatballs Redux

leave a comment »


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.

Written by baltimoregon

May 19, 2009 at 8:50 am

Posted in Uncategorized

Tagged with , ,

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: