Servings
46-48 meatballs
Ingredients
Lamb Meatballs
- 10 pounds American Lamb shoulder, deboned
- 2 1/2 tablespoons rosemary, dried
- 2 1/2 tablespoons oregano, dried
- 2 1/2 tablespoons thyme, dried
- 1/2 cups kofte baharat spice mix (burlap & barrel)
- 1 cup Greek yogurt
- 6 each eggs, whisked
- 2 cupspParmesan, shredded
- 1/4 cup + 1 tablespoon anchovy paste
- 1/2 cup salt
Lamb Jus
- Make a simple lamb stock from the bones with mirepoix of onion, celery, carrot, garlic, thyme, tomato paste, red wine.
Dill Roasted Potatoes
- 10 red potatoes, diced small
Potato “Marinade”
- 6 each chopped garlic, sliced
- 3 each garlic cloves, microplaned
- 1 1/2 bundle dill, chopped
- 6 sprigs Rosemary, chopped
- 2 each lemon zest
- 2 cups EVOO
Strawberry Salsa (2 quarts)
- 8 cups strawberries, small dice
- 1/2 cup balsamic
- 1 cup sugar
- 1 teaspoon salt
- 1/4 cup Pomegranate molasses
- 1 tablespoon mint, dried
- 1 tablespoon urfa pepper
- 1 tablespoon za’atar
- 1/4 cup cornstarch
Directions
Butcher the American Lamb shoulder, and remove the bone. (Roast the bones for the lamb jus) Dice all lamb shoulder, making sure to remove any of the yellow tendons.
Mix all ingredients together and grind once with â…œ” dye.
Mix thoroughly either by hand or with paddle on low. Use scoop to portion (1.33 oz) balls.
Drop the meatballs in batches in a 325 degrees F fryer for 90 seconds.
Make a simple lamb stock from the bones with mirepoix of onion, celery, carrot, garlic, thyme, tomato paste, red wine. Strain the stock and reduce by 4 times.
Mix all potato marinade ingredients together thoroughly.
Toss diced potato with potato “marinade” and a generous amount of salt. Roast at 375 degrees F High Fan, for long enough to have caramelization on most sides of the potatoes, about 25 - 35 minutes.
Mix balsamic, sugar, salt, pomegranate molasses, mint, pepper, and za’atar ingredients together and macerate for 15 minutes
Strain all liquid - save strawberries in bowl.
Mix liquid with 1/4 cup cornstarch, make sure to whisk it well to fully incorporate cornstarch. Put in a pot and bring to a boil, wait for it to thicken, this should only take a minute or two.
Add thickened hot liquid back to strawberries.
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
