Grilled Lamb Meatballs In Fig Leaves Recipes

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GRILLED TANDOORI LAMB MEATBALLS



Grilled Tandoori Lamb Meatballs image

These tasty meat skewers can be cooked indoors under the broiler but are best on the grill! From the Meatball Cookbook Bible....

Provided by loof751

Categories     Meatballs

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 14

1/2 cup plain yogurt
1 egg
3 garlic cloves
3 scallions
2 tablespoons paprika
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon sugar
2 teaspoons ginger
1/8 teaspoon cinnamon
1/4 teaspoon cayenne
1/2 cup breadcrumbs
1 1/4 lbs ground lamb
salt (to taste)

Steps:

  • Mince the garlic and chop the scallions.
  • Combine the yogurt, egg, garlic, scallions, paprika, coriander, cumin, sugar, ginger, cinnamon, cayenne, and breadcrumbs and mix well. Add the lamb and salt as desired and mix well.
  • Divide mixture into 8-12 portions and form each into a sausage shape. Insert a metal or bamboo (presoaked) skewer into each sausage so that the tip is almost to the end of the meat.
  • Grill or broil for 6-8 minutes, turning gently to cook all sides.

Nutrition Facts : Calories 521.1, Fat 37.1, SaturatedFat 15.8, Cholesterol 154.1, Sodium 221.3, Carbohydrate 17.4, Fiber 2.8, Sugar 4.1, Protein 29.2

GRILLED LAMB MEATBALLS



Grilled Lamb Meatballs image

Provided by Victoria Granof

Categories     Lamb     Broil     Quick & Easy     Backyard BBQ     Dinner     Spice     Grill/Barbecue     Bulgur     Cookie     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 5 servings

Number Of Ingredients 12

1 pound ground lamb
2 heaping tablespoons dry bulgur, soaked in 1 cup water until soft (about 30 minutes), then drained
2 garlic cloves, minced
1 small onion, grated and drained
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 egg
1 teaspoon ground cumin
1 teaspoon ground paprika (optional)
2 tablespoons chopped parsley
2 tablespoons chopped cilantro (optional)
2 tablespoons olive oil

Steps:

  • 1. Mix together everything but the oil with your hands. Form the mixture into ovals about the size and thickness of small hamburger patties.
  • 2. Put the meat on skewers (as shown) and brush it with the oil. Grill or broil the patties for about 4 to 5 minutes on each side.
  • 3. Serve with the dipping sauce (see above), if desired.

GRILLED RACK OF LAMB WITH A PORT WINE FIG SAUCE



Grilled Rack of Lamb With a Port Wine Fig Sauce image

This was a recipe I got from a fellow chef at a food show many years ago. And I admit, it has evolved quite a bit over the years, but still has the same flavor. I love to use fresh figs and rosemary which to me are the key. Most Whole Foods or a gourmet market usually have fresh figs. You can use dried figs, but the fresh really take it over the top. Now I have a Sams Club by me, so anyone else who does ... check out their rack of lamb. I get 2 racks 9 each monthly for a very reasonable price, half the butcher or grocery store. This makes having a elegant dinner for friends very affordable.

Provided by SarasotaCook

Categories     Sauces

Time P1DT30m

Yield 6 3 Chops per serving, 6 serving(s)

Number Of Ingredients 18

3 -4 racks of lamb (8-10 ounces each, 4-6 chops)
1 cup olive oil
1 tablespoon fresh ground black pepper
1/4 cup fresh rosemary, chopped
1/4 cup fresh thyme, chopped
1/8 cup fresh sage, chopped
2 tablespoons Dijon mustard
1 tablespoon red wine vinegar
2 tablespoons minced garlic
1 cup fresh fig, 1/2 cut in quarters, 1/2 cut in half (you can also use 6-8 oz of dried figs but cook them all at once in the sauce. I just love the fresh )
1 small shallot, chopped fine
1 teaspoon olive oil
1/2 tablespoon fresh rosemary
1/2 teaspoon minced garlic
1 cup port wine
1 1/2 cups chicken broth
1 teaspoon balsamic vinegar
1 teaspoon butter, to top off the sauce

Steps:

  • Marinade -- Mix all the ingredients and rub over the lamb well. Put in 1 or 2 large baggies and seal and just let marinade over night. 24 hours plus is fine for this.
  • Fig Sauce -- Take 1/2 of the fresh figs and cut them up in quarters. In a small sauce pan on medium heat add the olive oil and then add the shallots, garlic, rosemary and figs. Cook five minutes until the figs are soft. Add the port wine and chicken broth. Simmer until reduced by about half on low/medium heat. About 10 minutes, the sauce with thicken on it's own.
  • Lamb -- I like to grill the lamb until nice and brown with good crusting on each side, about 5 minutes per side and then flip. Then I move to indirect heat to finish cooking. They don't take long. Another 5 minutes on the indirect heat and they should be done. Make sure you have a meat thermometer which is very important when cooking this. I like to remove my lamb at about 120 degrees and cover with foil. It will come up to 125 which is medium rare. You can remove it a bit earlier if you like it more rare. 125 seems to work perfect for me each time. Remove and cover with foil to let set 10-15 minutes before carving.
  • Sauce -- Add the fresh figs to the reduced sauce to heat up, the butter and a dash of the balsamic vinegar.
  • Serve and Enjoy -- I like to serve 2-3 chops per plate and I love to serve this over a mix of mashed parsnips and potatoes or even some roasted spuds. Then drizzle the fig sauce over the lamb and some on the potatoes.
  • Fresh sauteed kale is wonderful with this or some roasted brussels sprouts with a walnut butter. (Walnut butter -- just fine grind walnuts and mix with butter, melt and serve over green beans roasted brussels sprouts, and grilled cabbage or cauliflower). Very easy and very flavorful.

Nutrition Facts : Calories 422.3, Fat 38.2, SaturatedFat 5.7, Cholesterol 1.7, Sodium 255.3, Carbohydrate 9.2, Fiber 1.2, Sugar 3.5, Protein 2.1

FIG MEATBALLS RECIPE - (4.4/5)



Fig Meatballs Recipe - (4.4/5) image

Provided by erinstargirl

Number Of Ingredients 9

Meatballs:
1 lb ground lamb
1 lb ground pork or bacon {or combination of both}
5 cloves organic garlic, pressed or grated
1/8 tsp Maldon smoked sea salt
Fig Sauce:
2/3 cup organic Fig Jam
1 TB fish sauce
1 TB apple cider vinegar

Steps:

  • Preheat oven to 350 F. Line two half sheet pans with parchment paper. In a medium bowl, gently combine ground lamb, pork or bacon, garlic, and smoked sea salt. Using a scoop, scoop out the meat mixture, finish forming into a ball, and place on prepared sheet pans. Bake in preheated oven, 25-30 minutes until meatballs reach your desired doneness. Just a few minutes before meatballs are done, heat a cast iron skillet over medium heat. Add fig jam, fish sauce, and apple cider vinegar and heat until jam softens some. Once meatballs are done, place them in the skillet and let them continue cooking a few minutes, turning often, to allow flavors to meld. Serve hot.

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