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Recipe Provided By
"Two Purple Figs"Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Servings
6
Ingredients
American Lamb Meatballs
- 1 pound ground American Lamb
- 1/4 cup parsley and mint leaves combined, minced
- 6 garlic cloves, minced
- 2 teaspoons oregano
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon allspice
- 1/4 teaspoon chili flakes (more or less to taste)
- 1/8 teaspoon cumin
Roasted Fall Veggies
- 4 cups sweet potatoes or squash, peeled, cubed
- 3 cups Brussels sprouts, halved
- 3 teaspoons oregano
- 2 teaspoons salt and pepper
- 2 tablespoons olive oil
Perfect Tahini Sauce
- 1/4 cup tahini paste
- 1 large lime, juiced
- 1/2 teaspoon salt, or to taste
- 4 tablespoons cold water
- 1 teaspoon ground cumin seeds
Fall Harvest Bowls
- 4 leaves Swiss chard (optional)
- 3 cups cherry tomatoes
- 2 cups beets, sliced (cooked or canned)
- 2 cups chickpeas (canned or cooked)
- 4 pears, cored, sliced or halved
- 4 scallions, cut into 2-inch sticks
- 3 avocados, peeled, sliced
- 1 cucumber, sliced
- American Lamb Meatballs (recipe follows)
- Roasted Fall Veggies (recipe follows)
- Perfect Tahini Sauce (recipe follows)
Directions
For the Roasted Fall Veggies: Line two baking sheets with parchment paper; place sweet potatoes on one sheet, Brussels sprouts on the other. Season all equally with oregano, salt and pepper; drizzle with oil. Toss veggies; roast at 425°F until tender. Depending on the veggie, this takes anywhere from 20 to 30 minutes.
For the American Lamb Meatballs: In a large bowl, combine lamb, parsley, garlic, oregano, salt, pepper, allspice, chili flakes and cumin. Shape into 1-1/2-inch meatballs. In a skillet over medium-high heat, heat 1 tablespoon oil; sear meatballs until golden. Finish by cooking in a 425°F oven for 15 minutes, or finish by covering the skillet and continue cooking over medium-high heat until cooked through, about 20 minutes. The meatballs can also be grilled over medium heat, covered, for 20 minutes.
For the Perfect Tahini Sauce: In a bowl, whisk tahini with lime juice and salt. Whisk in water; add cumin. Adjust seasonings to taste. Add more water if needed to thin sauce; add tahini paste if a thicker sauce is desired.
To assemble the Fall Harvest Bowls: Place a Swiss chard leaf at the bottom of each plate; arrange tomatoes, beets, chickpeas, pears, scallions, avocados, cucumber and Roasted Fall Veggies in the order preferred, with American Lamb Meatballs in the center of the plate. Drizzle Tahini Sauce over the bowls, keeping extra on the side.
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
