GRILLED TANDOORI LAMB MEATBALLS
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
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
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
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
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
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)
Provided by erinstargirl
Number Of Ingredients 9
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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