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Bean Hollow Recipes

February 26, 2019

spicy lamb meatballs with yogurt and herbs.

Serves 4-6

Ingredients:

  • 1 ½ pounds ground lamb, 

  • ½ cup breadcrumbs

  • 2 teaspoons kosher salt

  • ½ teaspoon black pepper

  • ½ cup finely diced red onion

  • 1 teaspoon toasted ground cumin

  • 1 teaspoon toasted ground coriander

  • ¼ teaspoon cinnamon

  •  Pinch of cayenne

  • 2 eggs

  •  Extra-virgin olive oil

  • 1 cup plain, very tart yogurt 

  • 2 ounces crumbled feta cheese

  • ½ teaspoon sumac

  •  Crushed red-pepper flakes, to taste

  •  Turmeric, for garnish (optional)

  • 3 tablespoons chopped mint

  • 2 tablespoons chopped dill

  •  Cilantro sprigs

Instructions:

In a large bowl, use your hands to combine lamb, breadcrumbs, salt, pepper, onion, cumin, coriander, cinnamon and cayenne. Beat the eggs and add to meat, mixing until incorporated. Cover and refrigerate for 30 minutes to 24 hours to allow the seasonings to permeate the meat.

Using wet hands, break off walnut-sized pieces of lamb mixture, roll into spheres and set on a baking sheet. You should have about 30 1-ounce meatballs.

 

Heat oven to 225 degrees. In a large skillet, heat 2 tablespoons oil over medium-high heat. When shimmering, add meatballs in one layer and brown for 4 to 5 minutes, turning once. (Work in batches, if necessary, to avoid crowding the pan.) Transfer to a paper towel-lined baking sheet to blot any extra oil, then pile meatballs on a heatproof serving platter and keep warm in the oven.

 

Just before serving spoon room temperature yogurt over meatballs. Sprinkle crumbled feta, sumac and crushed red pepper on top. Finish with pinches of turmeric, if using, and sprinkle with mint, dill and cilantro. Serve immediately with rice, orzo, pita bread or potatoes.

February 26, 2019

In a large bowl, use your hands to combine lamb, breadcrumbs, salt, pepper, onion, cumin, coriander, cinnamon and cayenne. Beat the eggs and add to meat, mixing until incorporated. Cover and refrigerate for 30 minutes to 24 hours to allow the seasonings to permeate the meat.

Using wet hands, break off walnut-sized pieces of lamb mixture, roll into spheres and set on a baking sheet. You should have about 30 1-ounce meatballs.

 

Heat oven to 225 degrees. In a large skillet, heat 2 tablespoons oil over medium-high heat. When shimmering, add meatballs in one layer and brown for 4 to 5 minutes, turning once. (Work in batches, if necessary, to avoid crowding the pan.) Transfer to a paper towel-lined baking sheet to blot any extra oil, then pile meatballs on a heatproof serving platter and keep warm in the oven.

 

Just before serving spoon room temperature yogurt over meatballs. Sprinkle crumbled feta, sumac and crushed red pepper on top. Finish with pinches of turmeric, if using, and sprinkle with mint, dill and cilantro. Serve immediately with rice, orzo, pita bread or potatoes.

Instructions:

  • 1 ½ pounds ground lamb, 

  • ½ cup breadcrumbs

  • 2 teaspoons kosher salt

  • ½ teaspoon black pepper

  • ½ cup finely diced red onion

  • 1 teaspoon toasted ground cumin

  • 1 teaspoon toasted ground coriander

  • ¼ teaspoon cinnamon

  •  Pinch of cayenne

  • 2 eggs

  •  Extra-virgin olive oil

  • 1 cup plain, very tart yogurt 

  • 2 ounces crumbled feta cheese

  • ½ teaspoon sumac

  •  Crushed red-pepper flakes, to taste

  •  Turmeric, for garnish (optional)

  • 3 tablespoons chopped mint

  • 2 tablespoons chopped dill

  •  Cilantro sprigs

Ingredients:

April 10, 2019

grilled leg of lamb steaks

Serves 4-6

Ingredients:

  • 2 bone in leg of lamb steaks, 

  • 2 teaspoons kosher salt

  • ½ teaspoon black pepper

  • Extra-virgin olive oil

  • Several garlic cloves

  • 3 tablespoons rosemary

Instructions:

Place lamb steaks in a brine solution (water, salt, rosemary) for 2 hours. Remove and pat dry.

 

Place lamb steaks in a single layer in a shallow dish. Cover with olive oil, garlic, rosemary, salt, and pepper. Flip steaks to coat both sides. Let sit until steaks absorb flavors, about 30 minutes.

 

Preheat an outdoor grill for high heat and lightly oil the grate. Cook steaks until browned on the outside and reddish pink in the center, about 5 minutes per side for medium. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C).