ROASTED LAMB MEATBALLS
This recipe is for use with the optional meat grinder attachment.
Serves 4
INGREDIENTS
2 tablespoons olive oil
1 medium onion
1 pound lamb, cubed
1 large egg, beaten
6 slices fresh white bread
3 tablespoons fresh cilantro leaves
3 cloves garlic
2 teaspoons salt
2 teaspoons freshly ground white pepper
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon fresh rosemary, chopped
1 teaspoon chili oil
Creamy Mashed Potatoes (page 21) Black Olive Cabernet Sauce (page 23) Sprigs of Italian parsley, for garnish
METHOD
1.Assemble the grind worm into the grinder body. Place the blade on worm and then put the coarse grate plate over knife, place the ring on the grinder body and tighten.
2.Cut the onion into pieces that will fit into the grinder shoot. Turn mixer to speed 3 and grind the onion.
4.Preheat a small skillet over medium heat. Add olive oil to skillet and sauté onion until tender. Set aside.
5.Grind the lamb, bread, cilantro and garlic cloves with the food grinder. Grind into the mixer bowl. Remove the coarse grate plate and replace with the fine grate plate and regrind the meat for a finer texture.
6.Add the onions and remaining ingredients to lamb mixture. Attach the dough hook to mixer and blend the meatball ingredients until thoroughly mixed, about 1 minute. Form the mixture into 20 meatballs, 1 1/2 inches in diameter.
7.Heat a large, ovenproof saute pan or chicken fryer with 1 tablespoon of oil.
8.Brown the lamb balls on all side; then transfer to a 450° oven and roast for 10 minutes. The balls should be firm on the outside, tender on the inside.
PRESENTATION
Spoon mashed potatoes in the center of
22
BLACK OLIVE CABERNET SAUCE
Use this delicious sauce with the Roasted Lamb Meatballs on page 23,
or use to add flavor to any lamb, steak, chicken, or veal dish.
Makes 1 1/4 cups
INGREDIENTS
2 cups Cabernet Sauvignon wine 1/2 cup onion, chopped
1 tablespoon garlic, chopped
1 teaspoon fresh thyme, chopped
1 cup brown chicken or veal stock 1/2 teaspoon honey
6 tablespoons unsalted butter, cut into small pieces 1/2 cup nicoise olives, pitted and coarsely chopped salt & pepper, to taste
METHOD
1.In a small saucepan, combine the wine, onion, garlic and thyme. Over high heat, reduce by half. Pour in the stock and continue to reduce until 2/3 cup remains.
2.Remove from heat. Stir in honey and slowly whisk in the butter.
3.Strain into a clean pan and add the chopped olives. Season to taste with salt and pepper and keep warm. (If the sauce thickens too much, add a little stock.)
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