Tuesday, January 25, 2011

Lamb Meatballs with Apricot Couscous

I love lamb, but my family does not have the same enthusiasm when it comes to lamb dishes.  However, I still prepare lamb once in awhile because it is divine and because I want them to learn to like it.  This was a hit!

Lamb Meatballs with Apricot Couscous

1 lb. ground lamb
1/4 c. minced onion
1/4 c. finely chopped dried apricot
1 tsp. oregano
1 tsp. salt
1/2 tsp. pepper

Preheat broiler.  Mix all ingredients together so they are combined well.  Form into small meatballs and put onto a sheet pan with parchment paper.  Broil for 10-12 minutes, moving often to uniformly brown.

For couscous:

3/4 c. couscous
1/4 c. finely chopped dried apricot
1 c. boiling water
1/2 freshly squeezed lemon
1 tbsp. olive oil
salt/pepper to taste

Put couscous and apricot into a bowl.  Add boiling water and cover with lid/plate and allow to sit for 5-7 minutes.  Fluff with fork.  Mix juice from lemon and olive oil, salt and pepper to taste.  Add to couscous,   fluff with fork again.

Greek Dipping Sauce

1/2 c. sour green or plain Greek yogurt
3 tbsp. Greek vinaigrette

Mix well and use to accompany meatballs.  Best at room temperature.

Mixed Greens with Greek Vinaigrette

1/4 c. red wine vinegar
1 garlic clove, pressed
1/2 freshly squeezed lemon
6 tbsp. extra virgin olive oil
2 tbsp. Greek seasoning (I prefer Penzey's for dressings)
salt and pepper to taste

Mix all ingredients well until emulsified.  Top onto greens right before serving.

Cucumber/Tomato with Feta

Drizzle with vinaigrette and top with feta.


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