Danish Meatballs

Directions

In a medium size bowl mix the ground pork, salt, pepper, onion, eggs, milk and flour or breadcrumbs together with your hands or a fork.

Heat oil and butter in a large frying pan until hot but not burning.

Take a heaping tablespoon of the meat mixture and form into an egg shape by cupping it in your hands (it will be like a meatball but shaped a little bit differently).

Fry the meatballs over medium heat until brown on both sides and cooked all the way trhough (USDA recommends ground lamb reach an internal temperature of 160F). Cook in batches until all the meat is used up.

Remove to a platter, cover and keep warm. Save the drippings for gravy if desired.

Ingredients

• 2 lbs ground American lamb

• 1 Tablespoon coarse salt

• 1 Tablespooon black pepper

• 1 medium yellow onion, chopped

• 2 eggs, beaten

• 1/2 cup milk

• 3 Tablespoons flour or breadcrumbs

• 2 Tablespoons olive oil

• 2 Tablespoons butter

Lamb Rib Chops with Salsa Verde

Directions

Pat the chops dry. Place them in a resealable bag. In a small bowl mix the lemon juice, olive oil, zest, black pepper, chilli powder, and salt. Add the mixture to the bag and let the chops marinate for 2-6 hours.

To make the salsa mix the olive oil, lemon juice, mint, scallions, garlic, pepper, jalapeño, and salt. Cover and let stand until ready to serve.

To cook the chops, heat 1 tbsp olive oil in a pan, place 4 chops in the pan at a time. Cook the chops for 5 minutes per side for a medium rare.

Top chops with salsa verde and enjoy.

Ingredients

Chops

• 8 rib chops

• ¼ cup lemon juice

• 4 tbsp olive oil

• Zest from 1 lemon

• 1 tsp black pepper

• 1 tsp red chilli powder

• 2 tsp salt

Salsa Verde

• 1/2 cup olive oil

• 1/4 cup lemon juice

•  1 bunch fresh mint

•  4 scallions, white and green parts thinly sliced

•  4 garlic gloves, minced

•  1 tsp black pepper

•  1 jalapeño minced

•  Salt to taste