Name: Spicy Tomato Sauce American Lamb Meatballs
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 1 servings
Ingredients: 2 American ground lamb; 0.33 cup Olive oil; 0.25 cup Bread crumbs; 3 Garlic; 1 tbsp Chili flakes; 0.50 tsp Cinnamon; 1 tbsp Cumin; 0.50 tsp Cayenne pepper; 0.33 cup Mint, chopped; 0.33 cup Basil, chopped; 1 Egg; Salt & pepper to taste; 1 White onion, diced; 34 Garlic, minced; 28 Whole peeled tomatoes; 0.50 Jalapeno; 1 tsp Paprika; 1 tsp Sesame oil; 2 tsp Chili flakes; 1 tsp Soy sauce; 2 tsp Chili paste or Harissa paste; 1 tsp Sriracha; 0.33 cup Feta cheese; Salt & pepper, to taste; Parsley, garnish; 1 Bulb of fennel, thinly sliced; 12 Oranges in segments; 1 cup Arugula; 1 Lemon; 1 tsp Dijon mustard

CategoryGround Lamb

Recipe provided by Spicy Tomato Sauce Lamb Meatballs | Lindsey Eats (lindseyeatsla.com), courtesy of the American Lamb Board (Spicy Tomato Sauce American Lamb Meatballs | American Lamb).

Yields1 Serving

Prep Time30 minsCook Time40 minsTotal Time1 hr 10 mins

Lamb Mixture

2 American ground lamb

0.33 cup Olive oil

0.25 cup Bread crumbs

3 Garlic

1 tbsp Chili flakes

0.50 tsp Cinnamon

1 tbsp Cumin

0.50 tsp Cayenne pepper

0.33 cup Mint, chopped

0.33 cup Basil, chopped

1 Egg

Salt & pepper to taste

Spicy Tomato Sauce

1 White onion, diced

34 Garlic, minced

28 Whole peeled tomatoes

0.50 Jalapeno

1 tsp Paprika

1 tsp Sesame oil

2 tsp Chili flakes

1 tsp Soy sauce

2 tsp Chili paste or Harissa paste

1 tsp Sriracha

0.33 cup Feta cheese

Salt & pepper, to taste

Parsley, garnish

3 Ingredient Simple Summer Salad

1 Bulb of fennel, thinly sliced

12 Oranges in segments

1 cup Arugula

Salad Dressing

1 Lemon

1 tsp Dijon mustard

2 tsp Olive oil

Prepared a bowl with enough water to cover the artichokes. Take the lemon halves and squeeze the juice into the water and place aside. Prep the artichokes by removing the tough outer leaves until you reach the yellowish leaves. With a paring knife, cut off the end of the stem and trim the stem and base until you reach the light green leaves. Cut off about 3/4 inch from the top and cut in half lengthwise. Scoop out the choke ( the fuzzy part) if their is one. After trimming and cutting each artichoke, make sure to place into the prepared lemon water.

In a large pot over medium-heat, add the water, salt, white wine, bay leaves, thyme, garlic and lemon strips. Add the artichokes and bring to a boil. Add the artichokes and cook for 10-15 minutes until tender. Remove with a slotted spoon and let drain on a rack lined with paper towels. Place the potatoes into same cooking liquid and cook for 15-20 minutes until tender but not falling apart. Remove and let cool.

Preheat oven to 425 degrees.

Gently smashed potatoes with the palm of your hand. Toss potatoes and artichokes with olive oil and season with salt and pepper. Spread the potatoes and artichokes out evenly on a sheet pan. Bake until crispy, 20-25 minutes. Let cool slightly and sprinkle with chopped chives and kosher salt.

In a bowl combine the mayonnaise, lemon, garlic, salt and pepper, place aside.

Add 1 tablespoon of olive oil in a heavy bottom skillet over medium high heat, sear lamb rack, fat side down until golden brown 6-8 minutes. Remove from heat. In a bowl, combine dijon mustard, honey and mix. Brush the mixture on top of the lamb. In same bowl combine the butter, rosemary, thyme, garlic and bread crumbs. Mix thoroughly until a paste is formed and spread evenly on top, pressing gently to make sure everything adheres. Place lamb in oven and cook for 25-35 minutes until the internal temperature registers 128 -degrees to 130 degrees.

To serve, place a dollop of aioli on the bottom, top with the artichokes and potatoes and then the lamb. Add more aioli and enjoy!

Ingredients