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.
ENJOY!
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