Saturday, January 26, 2008

Lamb meatballs

Seasonal Recipe of the Week
Lamb meatballs are good. In this sweet little recipe from The El Farol Cookbook, written by chef James Cambell Caruso who now owns La Boca, he used local New Mexican ground lamb. That is an excellent but expensive choice. You could substitute New Zealand lamb or even go with beef, pork, or turkey.

2 pounds ground lamb
2 whole eggs
1 cup Panko (bread crumbs)
1/2 cup toasted Pinon nuts, chopped fine
1/2 cup chopped fresh mint leaves
1/2 cup chopped Italian parsley
1 tablespoon toasted Coriander seeds, ground
1/2 tablespoon toasted Cumin seed, ground
2 tablespoons tomato paste
6 cloves minced garlic
1 tablespoon Kosher salt
1/2 tablespoon cracked black pepper

In a large bowl, mix all ingredients well by hand (wear gloves!) or use a wooden spoon. Chill mixture for 1 hour. Preheat oven to 375. Roll meat into golf ball-size balls and arrange on a sheet pan. Cover with foil and bake 30 minutes. Remove from oven and serve with Romesco sauce.