Recipe Provided By "Rustic Joyful Food"
Courtesy of American Lamb Board
Cured lemons (adapted from Cook’s Illustrated)
3 Lemons, thinly sliced, (ends removed)
3 tbsp Sugar
3 tbsp Kosher salt
0.25 cup White vinegar
0.33 cup Olive oil
Meatballs
1 lb Ground American lamb
1 cup Panko breadcrumbs
1 Egg
0.25 cup Chopped onions
45 Cured lemon slices, (chopped)
0.25 cup Fresh dill, (chopped)
0.25 cup Fresh flat leaf parsley, (chopped)
Salt and pepper to taste
Creamy feta yogurt
5 Container whole milk feta
1 cup Whole milk Greek yogurt
34 Cured lemons
0.50 cup Mixed fresh herbs: dill and flat leaf parsley
0.25 cup Heavy cream
1 Garlic
Salt and pepper to taste
Tangy cucumber salad
23 Cocktail cucumbers, sliced into coins
0.50 cup White vinegar
0.50 cup Chopped dill
0.25 cup Sliced red onion
2 tbsp Lemon juice
1 tbsp Olive oil
1 tsp Honey
Salt and pepper to taste
Chive blossoms (Optional)
1The lemons take 24 hours to cure, so prepare the cured lemons a day ahead of the other dish components.
2Slice the lemons as paper-thin as you can.
3In a large jar combine lemons, sugar, salt, and vinegar. Let stand for an hour. Once the sugar and salt dissolve, top with olive oil. Stir to combine. Store in the fridge 24 hours before using. These last up to 6 weeks in the fridge.
4To make the meatballs, preheat oven to 425 degrees F and line a baking sheet with parchment paper or foil. Mix all meatball ingredients in the work bowl of your stand mixer or mix by hand in a large mixing bowl.
5Pinch golf ball-sized portions and roll between your palms to form the meatballs. Place each on the lined baking sheet.
6Bake 15-17 minutes or until the balls are deeply browned and cooked through.
7While the meatballs bake, make the yogurt and cucumber salad. Add all feta yogurt ingredients to a food processor and mix until smooth and creamy, roughly 2-3 minutes. Set aside.
8Add all cucumber salad ingredients to a bowl and allow to marinate while the lamb cooks.
9To assemble, smear the yogurt on a plate and top with hot meatballs, cucumber salad, and chive blossoms (if you have them).
Note:
10USDA recommends ground lamb reach an internal temperature of 160F.
Ingredients
Cured lemons (adapted from Cook’s Illustrated)
3 Lemons, thinly sliced, (ends removed)
3 tbsp Sugar
3 tbsp Kosher salt
0.25 cup White vinegar
0.33 cup Olive oil
Meatballs
1 lb Ground American lamb
1 cup Panko breadcrumbs
1 Egg
0.25 cup Chopped onions
45 Cured lemon slices, (chopped)
0.25 cup Fresh dill, (chopped)
0.25 cup Fresh flat leaf parsley, (chopped)
Salt and pepper to taste
Creamy feta yogurt
5 Container whole milk feta
1 cup Whole milk Greek yogurt
34 Cured lemons
0.50 cup Mixed fresh herbs: dill and flat leaf parsley
0.25 cup Heavy cream
1 Garlic
Salt and pepper to taste
Tangy cucumber salad
23 Cocktail cucumbers, sliced into coins
0.50 cup White vinegar
0.50 cup Chopped dill
0.25 cup Sliced red onion
2 tbsp Lemon juice
1 tbsp Olive oil
1 tsp Honey
Salt and pepper to taste
Chive blossoms (Optional)
Directions
1The lemons take 24 hours to cure, so prepare the cured lemons a day ahead of the other dish components.
2Slice the lemons as paper-thin as you can.
3In a large jar combine lemons, sugar, salt, and vinegar. Let stand for an hour. Once the sugar and salt dissolve, top with olive oil. Stir to combine. Store in the fridge 24 hours before using. These last up to 6 weeks in the fridge.
4To make the meatballs, preheat oven to 425 degrees F and line a baking sheet with parchment paper or foil. Mix all meatball ingredients in the work bowl of your stand mixer or mix by hand in a large mixing bowl.
5Pinch golf ball-sized portions and roll between your palms to form the meatballs. Place each on the lined baking sheet.
6Bake 15-17 minutes or until the balls are deeply browned and cooked through.
7While the meatballs bake, make the yogurt and cucumber salad. Add all feta yogurt ingredients to a food processor and mix until smooth and creamy, roughly 2-3 minutes. Set aside.
8Add all cucumber salad ingredients to a bowl and allow to marinate while the lamb cooks.
9To assemble, smear the yogurt on a plate and top with hot meatballs, cucumber salad, and chive blossoms (if you have them).
Note:
10USDA recommends ground lamb reach an internal temperature of 160F.
Cured Lemon and Herb American Lamb Meatballs
