Lamb Meatballs With Cucumber Mint Yogurt And Couscous Food

LAMB MEATBALLS WITH CUCUMBER MINT YOGURT AND COUSCOUS

Steps:

• In a small bowl, soak bread crumbs in milk. In a medium bowl, combine the lamb, almonds, soaked bread crumbs, onion, raisins, egg, garlic, parsley, cilantro, and chili pepper flakes. Season lightly with salt and pepper.
• Drizzle olive oil onto a sheet pan you will place the meatballs on and rub oil into the palm of both hands.
• Form meat mixture into meatballs 1/2-inch in diameter. The recipe makes about 30 golf ball-sized meatballs.
• Heat oven to 400, place meatballs on a baking sheet and cook about 12 minutes until heated through.
• Yogurt sauce:.
• Place the yogurt in a sieve lined with cheesecloth. Allow to drain at least two hours to overnight.
• Toss the cucumber in 2 teaspoons salt and place in a sieve to drain for at least two hours.
• Combine in a medium bowl, the yogurt, cucumber, mint, and the preserved lemon. Season with salt and pepper.
• Serve warm over couscous and drizzled with yogurt sauce and, parsley and sesame seeds.

ROASTED LEG OF LAMB WITH MINT AND CUCUMBER YOGURT

Steps:

• In a large bowl, mix together the shallots, garlic, rosemary, sugar, coriander, salt, and chile flakes. Rub the mixture on the surface of the lamb. Set the lamb in a large glass baking dish; cover with plastic wrap and refrigerate overnight.
• Preheat the oven to 375 degrees F.
• Rinse the lamb and pat it dry. Heat a roasting pan or large ovenproof skillet over medium heat. Brown the lamb on both sides.
• Set the lamb on a roasting rack in the pan and roast, fat side up, until it reaches an internal temperature of 140 degrees F, about 1 1/2 hours. Transfer to a platter. Set the pan over medium heat and add the stock, scraping the pan drippings to dissolve them in the broth. Simmer until reduced by half.
• Serve the lamb with the reduced pan sauce, Tzatziki Sauce, and grilled vegetables such as eggplant, zucchini, and yellow squash tossed with red wine vinegar and olive oil.
• Stir together all the ingredients in a medium bowl until thoroughly combined.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

LAMB MEATBALLS WITH LEMON-CUMIN YOGURT

Steps:

• Heat the oven to 375°F and arrange a rack in the middle.
• Combine all meatball ingredients in a large bowl and mix thoroughly with your hands.
• Form into 30 balls (about 2 teaspoons each) and place on a baking sheet.
• Bake until meatballs are no longer pink in the middle, about 15 minutes.
• Meanwhile, combine all yogurt ingredients in a small bowl and season with salt and freshly ground black pepper. Mix well.
• Serve with the meatballs.
• NOTE: The meatballs can be formed up to 24 hours ahead and refrigerated; they'll just need an additional 3 to 5 minutes in the oven to cook through.
• The yogurt dip can be made 1 day ahead, covered tightly, and refrigerated.

MOROCCAN LAMB MEATBALLS WITH HARISSA & COUSCOUS

Steps:

• Heat a heavy-based pan over a low heat. Add the spices to the pan then toast for 2-3 mins until fragrant. Crush using a pestle and mortar. Set aside.
• Mix the breadcrumbs with 2 tbsp water and the garlic and stir well. Add the lamb, lemon juice, crushed spices, egg most of the mint. Season well. Mix well then shape into 16 balls. Chill for a good 30 mins.
• Heat the oil in a frying pan. Fry the balls for 6-7 mins, turning now and then, until golden brown and cooked. Keep warm. Put the couscous in a large heatproof bowl, then rub in the butter and harissa. Pour over 400ml boiling water, cover and leave for 10 mins. Fluff up and season. Shred the remaining mint, then mix through. Serve with harissa and yogurt.

CHILE-CUMIN LAMB MEATBALLS WITH YOGURT AND CUCUMBER

Steps:

• Chile sauce:
• Toast chiles, red pepper flakes, and cumin seeds in a dry small skillet over medium heat, tossing occasionally, until fragrant and cumin seeds are golden, about 3 minutes.
• Let cool. Working in batches, finely grind in spice mill, then transfer to a blender. Add vinegar, paprika, and garlic to blender and blend until smooth. With motor running, gradually stream in oil and blend until combined. Transfer to a large bowl; season with salt.
• Do ahead: Chile sauce can be made 2 days ahead. Cover and chill.
• Meatballs and assembly:
• Pulse onion, chopped garlic, parsley, oregano, sage, fennel seeds, coriander, cumin, and 1 tablespoon salt in a food processor, scraping down sides as needed, until finely chopped. Add egg, lamb, and flour and pulse until evenly combined. Form lamb mixture into 1 1/2" balls.
• Heat 2 tablespoons oil in a large skillet, preferably cast iron, over medium-high. Working in 2 batches and adding another 1 tablespoon oil to skillet if needed, cook meatballs, turning occasionally, until browned on all sides and cooked through, 5-8 minutes. Transfer meatballs to paper towels to drain.
• Transfer all meatballs to bowl with chile sauce and toss to coat. Toss cucumber in a medium bowl with lemon zest, lemon juice, vinegar, and remaining 2 tablespoons oil; season with salt and pepper.
• Spoon yogurt into bowls. Evenly divide meatballs among bowls; top with dressed cucumber and mint and sprinkle with red pepper flakes.
• Do ahead: Meatball mixture can be made 1 day ahead. Cover and chill.