Servings
4 appetizeror 2 entree
Ingredients
- 1 pound ground American Lamb
- 1 egg
- 1 bunch scallion tops, chopped
- 1 green garlic, minced
- 1 small jalapeño, minced
- 2 tablespoons Baharat spice
- 1/2 bunch cilantro, chopped
- 1/2 bunch parsley, chopped
- 2 teaspoons salt
Spring Onion Labneh:
- 1-1/2 cups labneh
- 1/4 cup spring onion, minced
- 2 tablespoons olive oil
- 1 teaspoon dried mint
- 1/2 teaspoon salt
Sour Cherry Relish:
- 1/2 cup dried sour cherries
- 1/2 cup golden raisins
- 1/2 cup pine nuts, toasted
- 1/4 cup olive oil
- 1/2 cup chopped herbs (mix of parsley, mint, dill)
Directions
In a bowl, mix lamb with egg, scallion, garlic, jalapeño, Baharat, cilantro, parsley and salt. Shape into small ovals; grill until fully cooked. Serve with Spring Onion Labneh, Sour Cherry Relish, and a drizzle of oil to finish.
For the Spring Onion Labneh: In a bowl, mix together labneh, onion, oil, mint and salt; adjust salt to taste.
For the Sour Cherry Relish: Boil 2 cups of water and pour over the cherries and raisins to rehydrate. Let stand for 10 minutes, then drain water. Mix the rehydrated fruit with the toasted pine nuts, oil and herbs.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
