Spicy Lamb Meatballs with Herbed Yogurt Dipping Sauce

Mini, bite-size meatballs combine ground American Lamb with Moroccan spices and orange. Accompanied by an herbed yogurt dipping sauce.

Servings: 12

INGREDIENTS

2 Tablespoons vegetable oil

1-1/2 Cups sweet onions, finely minced

2 Tablespoons minced garlic

4 Tablespoons moroccan Spice Blend, divided (recipe follows)

1/2 Cup dry bread crumbs

2 Large eggs, beaten

2 Teaspoons kosher salt

1 Tablespoon orange zest

1-3/4 Pounds ground American Lamb

1/2 Cup soy sauce

3 Tablespoons honey

2 to 3 Tablespoons chopped cilantro

1 Tablespoon sriracha sauce

shredded lettuce or scallion greens for plating

2 Cups Spicy Yogurt Dipping Sauce (recipe follows)

Moroccan Spice Blend (1/4 cup):

2 tablespoons ground cumin

1 tablespoon ground coriander

1 tablespoon smoked paprika

1-1/2 teaspoons ground cinnamon

1-1/2 teaspoons black pepper

1/4 teaspoon ground red pepper

Spicy Yogurt Dipping Sauce (2 cups):

1/2 cup mayonnaise

1/4 cup chopped chives

1/4 cup chopped parsley

1 tablespoon mashed roasted garlic

1 tablespoon dijon-style mustard

1 cup plain Greek-style low fat yogurt

2 tablespoons white wine vinegar

kosher salt and ground black pepper to taste

DIRECTIONS

METHOD:

In a skillet, heat oil over medium-high heat; add onions and sauté 3 to 4 minutes until onions are golden brown.  Stir in garlic; continue to cook 1 minute. Mix in 3 tablespoons Moroccan Spice Blend; continue to cook another 1 minute.  Remove from heat; cool to room temperature.

In a bowl, mix cooled onion mixture with bread crumbs, eggs, salt and orange zest.  Mix in lamb; gently toss to incorporate well. Form into 36 1-ounce meatballs (a heaping 1 tablespoon).  Place evenly spread onto a parchment-covered baking sheet.

Bake at 325°F for 30 minutes, turning at least once, or until meatballs are cooked through; remove from heat.

For Moroccan Spice Blend:  In a dry skillet, add cumin, coriander, paprika, cinnamon, black pepper and red pepper.  Cook over a low heat for several minutes until mixture begins to lightly smoke. Remove from heat; cool.  Place in a covered container; hold until ready to use.

For Herbed Yogurt Dipping Sauce:  In a small food processor, pulse together mayonnaise, chives, parsley, garlic and mustard until fairly smooth.  Place in a bowl; whisk in yogurt, vinegar, salt and pepper. Cover; refrigerate

To serve:  In a saucepan, heat soy sauce, honey, cilantro, Sriracha and 1 tablespoon Moroccan Spice Blend; bring to a simmer.  Add cooked meatballs; simmer, stirring gently until coated. Keep warm. Serve hot accompanied by Herbed Yogurt Dipping Sauce, if desired.

Recipe and image provided by the American Lamb Board

Spiced American Lamb Gravy

Recipe provided by | Executive Chef Dimitri Moshovitis

Servings: 2 to 4

INGREDIENTS

3 tablespoons olive oil

2 cups chopped yellow onions

1/2 pound ground American Lamb

2 tablespoons prepared harissa

1/3 cup flour

3-1/2 cups whole milk, heated

Salt and freshly ground pepper to taste

1/4 cup coarsely chopped fresh cilantro

4 buttermilk biscuits, for serving

DIRECTIONS

METHOD:

In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Add onions; sauté until cooked. Add lamb; cook until browned. Add harissa; stir and cook for one minute. Decrease heat to medium; stir in flour. Cook for approximately 1 minute until all flour is absorbed. Slowly pour in heated milk while stir continuously. Reduce heat to medium-low; cook for 15 minutes, stirring occasionally. Thin with additional milk as needed. Season with salt and pepper and stir in cilantro.  

Serve over biscuits.

Recipe and image provided by the American Lamb Board