Prep Time10 minsCook Time50 minsTotal Time1 hr
Meatballs
1 lb Ground American Lamb
1 Egg
0.50 Onion, finely minced
1 Bread, finely chopped
0.50 cup Cilantro, finely chopped
0.50 tbsp Garlic, minced
1 tsp Black pepper
1 tsp Cumin
1 tsp Garam masala
0.50 tsp Salt
0.50 tsp Curry powder
0.50 tsp Cayenne pepper
Galette
1 Red bell peppers, cut into 1/2 in strips
1 Purple onion, sliced
1 tsp Cumin
1 tsp Coriander
6 tbsp Olive oil
Fresh thyme
Handful fresh parsley, chopped
Handful cilantro, chopped
1 Sheet puff pastry, thawed
1 Egg, beaten for brushing pastry
4 tbsp Sour cream
4 Fresh eggs
Salt & fresh cracked pepper
2Mix together the pepper, onions, thyme and spices in a bowl. Add the olive oil and toss well so that everything is coated with the oil and spices.
3Spread on a baking sheet and roast for about 30 minutes, stirring and rearranging the veggies a few times so they don’t burn. Sprinkle the veggies with half the fresh herbs and set aside.
4While veggies roast make meatballs. Mix everything together well and cook in saucepan over medium high heat until well cooked approximately 8-10 minutes.
5Turn the oven up to 425. Roll out the pastry on a floured surface until it reaches a 12×12 circle. Transfer to a parchment or silpat lined baking sheets.
6Brush all over with a beaten egg. Spread the inside with sour cream.
7Top with the veggie mixture and parsley. Leave shallow depressions for the eggs, which will go in later.
8Crimp crust around galette, brush with egg wash and add parmesan cheese to crust.
9Bake for about 10 minutes until rising and starting to brown.
10Remove and carefully arrange lamb meatballs and carefully crack in eggs into depressions.
11Put back into the oven for about 10 minutes (or until the eggs are set).
12Sprinkle with salt, pepper, and remaining herbs. Drizzle with some good olive oil, slice and eat right away!
Ingredients
Meatballs
1 lb Ground American Lamb
1 Egg
0.50 Onion, finely minced
1 Bread, finely chopped
0.50 cup Cilantro, finely chopped
0.50 tbsp Garlic, minced
1 tsp Black pepper
1 tsp Cumin
1 tsp Garam masala
0.50 tsp Salt
0.50 tsp Curry powder
0.50 tsp Cayenne pepper
Galette
1 Red bell peppers, cut into 1/2 in strips
1 Purple onion, sliced
1 tsp Cumin
1 tsp Coriander
6 tbsp Olive oil
Fresh thyme
Handful fresh parsley, chopped
Handful cilantro, chopped
1 Sheet puff pastry, thawed
1 Egg, beaten for brushing pastry
4 tbsp Sour cream
4 Fresh eggs
Salt & fresh cracked pepper
Directions
2Mix together the pepper, onions, thyme and spices in a bowl. Add the olive oil and toss well so that everything is coated with the oil and spices.
3Spread on a baking sheet and roast for about 30 minutes, stirring and rearranging the veggies a few times so they don’t burn. Sprinkle the veggies with half the fresh herbs and set aside.
4While veggies roast make meatballs. Mix everything together well and cook in saucepan over medium high heat until well cooked approximately 8-10 minutes.
5Turn the oven up to 425. Roll out the pastry on a floured surface until it reaches a 12×12 circle. Transfer to a parchment or silpat lined baking sheets.
6Brush all over with a beaten egg. Spread the inside with sour cream.
7Top with the veggie mixture and parsley. Leave shallow depressions for the eggs, which will go in later.
8Crimp crust around galette, brush with egg wash and add parmesan cheese to crust.
9Bake for about 10 minutes until rising and starting to brown.
10Remove and carefully arrange lamb meatballs and carefully crack in eggs into depressions.
11Put back into the oven for about 10 minutes (or until the eggs are set).
12Sprinkle with salt, pepper, and remaining herbs. Drizzle with some good olive oil, slice and eat right away!
Mediterranean American Lamb Galette
