Sunday, March 04, 2007

Maven's Lamb Meatballs in Tomato Mint Sauce

First up, the mint. Just for shits and giggles I weighed what is usually a medium fistful (for my hands) of mint. One half ounce. But if it's one full ounce, I think the taste is pretty much the same.
My mise-a-place of mint, shallots and garlic.

The "mirepoix" consisting of a chiffonade of mint, and minced shallot and garlic.

Half of the mirepoix ended up in the minced lamb. I used 1.5 lbs of minced leg of lamb for this batch. I mixed it thoroughly, added a pinch of salt and a little black pepper, and then divided it into balls, one 1/3 of the batch the other (in the green bowl) 2/3. The 1/3 got stuck in a zip lock bag to be used later for a quickie gyro for myself during the week.

The 2/3 ball got converted into meatballs roughly an inch in size. They were seared in a hot wok with a little oil until they were just about completely browned.

For the mint sauce, please refer to my Tomato Mint Sauce, which is also posted here at Turdmania.

NOTE: Prepare this BEFORE you start to cook the lamb balls. Once the balls are browned, throw in the sauce. It'll bubble up and get all jumpy and boily in the pot. Cook for roughly a half hour, stirring occasionally.

Here I have my balls resting comfortably on a bed of quinoa which I cooked in my rice cooker (1 cup quinoa to 2 cups water) a pinch of salt, a pat of butter and I threw in some crystalized ginger for "what the fuck." When I was ready to serve, I prepared one cup of couscous (1 cup cous cous to 2 cups boiling water or stock) and combined.

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