Spiced Lamb Meatballs with Lemon Mint Yogurt Sauce

Sad, but true. Over the weekend I ran over my laptop's power cord with the vacuum. Darn dog sheds too much! Oh, and I don't pay enough attention. Alas, I am computer-less. Hubby stays mentally fit with a Mac yet while I consider myself tech savvy, I just can't jump on board.

So, my internet time has been drastically cut short. Perhaps that will be a good thing so I can spend more time cooking?

We loved these Moroccan spiced lamb meatballs but missed out on the one key Moroccan ingredient: ras el hanout, a mix of about 12 spices like cardamom, clove, cinnamon, paprika, coriander, cumin, mace, nutmeg, peppercorn, and turmeric! I figured that in a pinch a blend of garam maslala and curry powder would suffice. Don't ask how I came to that conclusion but it worked :) Hopefully you'll find it easier to locate in your town; I went so far as to email a local Moroccan restaurant for a recommendation but she didnt know of any markets in the area that sell it. Next time, I'll plan ahead and order on the internet.


To top off the meatballs, we made a lemon mint yogurt sauce that nicely complimented the meat. I really never had any idea I would love the mint / lamb combo so much but it just works. And I can't really explain why, so just try it. Find some top quality pita bread and you have yourself a very tasty and exotic meal! I found this recipe in the same Sunset magazine I keep oohing and ahhing over {that I swiped from the gym.oops.}

Moroccan Spiced Lamb Meatballs with Lemon Mint Yogurt Sauce
Adapted from Sunset Magazine

sauce:
1 1/2 cups (14 oz.) low fat Greek yogurt
finely shredded zest of 1 lemon (use a Microplane zester)
1 tbsp finely chopped fresh mint
1 tbsp extra virgin olive oil
1/2 tsp Kosher salt
1/2 tsp minced garlic

In a small bowl, combine all ingredients and set aside until ready to serve meatballs. Chill, if desired.

meatballs:
2 tbsp finely grated ginger
1 tbsp minced garlic
1 tbsp ras el hanout (or 2 tsp curry powder and 2 tsp garam masala)
1 tsp salt & 1 tsp pepper
1 1/2 lb ground lamb
1/2 lb ground turkey
1 tbsp olive oil

1. In a large bowl, combine ginger, garlic, ras el hanout, salt and pepper. Add meats and gently combine with hands until spices are just evenly distributed. Do not overmix.

2. Gently roll meat into 1 1/2 inch balls and set on a rimmed baking pan or jelly roll pan. Preheat the oven to 200 degrees and line another baking pan with paper towels.

3. Heat a large frying pan over medium heat. Add oil and swirl to coat. Brown meatballs in batches on all sides, turning as needed for about 10-12 minutes (medium rare). Transfer meatballs to towel lined pan.

4. Transfer meatballs to serving dish and serve with yogurt sauce & pitas.

Ziti with Creamy Lamb Ragu...and a Winner!!

Carb loading is traditionally a favorite activity of many a marathoner. However, hubby and I are really just normal folks who happen to love carbs in any shape or form. This evening, we decided to celebrate a great weekend with heaps of good pasta and a loaf of our favorite bread from the Hillcrest farmer's market. If you're ever in the area, check out the very appropriately named "Best Bread" booth. Ooh, I could live there it's so good.


Another one of Giada's winning recipes, this dish comes together fairly quickly thus minimizing the insane heat creation in our home. Ziti pairs quite nicely with a lamb ragu flavored with sauteed shallots, fresh mint, & a touch of ricotta for creaminess. We paired these beloved carbs with a nice bottle of chardonnay to round out a perfect summer meal. Lamb was also a nice change from the usual chicken and/or shrimp I've been cooking.


Before I leave you with the recipe I also wanted to give a huge shout out to Melissa from Baking for the Boys for being the WINNER of my reader recipe contest. This is a very late congratulations but thank you so much for your Angels on Horseback recipe! Unfortunately, I don't have any photos of the winning recipe (I dont know how you all entertain and manage to take photos), but I can provide you with some testimonials if you want proof of how delicious these were! As I was looking for easy entertaining recipes, shrimp wrapped in bacon and drizzled with homemade bbq sauce definitely fit the bill.

To thank Melissa for her great recipe, I'm sending her a copy of Alice Medrich's Chocolate Holidays: unforgettable desserts for every season. In my opinion, this book is a chocoholic's dream. Good thing Melissa likes chocolate :) Enjoy!

Both delicious recipes follow:

Ziti with Lamb Ragu
Adapted from Giada
1 pound rigatoni pasta
2 tablespoons olive oil
2 shallots, chopped
1 clove garlic, minced
1 pound ground lamb
1/2 pound ground turkey (*you can use all ground lamb)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup red wine
4 1/2 cups marinara sauce, store-bought or home made
1/2 cup fresh mint leaves, torn
3/4 cup ricotta cheese

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain.

In a large skillet warm olive oil over high heat. Add shallots and garlic and cook until tender, about 3 minutes. Add the ground lamb, ground turkey, salt, and pepper. Cook until the lamb has browned and most of the juices have evaporated. Add the wine and simmer until the wine has reduced by half. Add the marinara sauce and simmer over low heat about 10 minutes. Add the mint and ricotta and stir until mixed. Add the pasta and stir to coat. Serve immediately with a loaf of warm bread.

Angels on Horseback
Courtesy of Melissa

36 large shrimp
salt and pepper
1/4 pound bacon

1. Season shrimp with salt and pepper
2. Wrap in bacon
3. Broil until done, about 10 minutes
4. Brush w/ BBQ sauce (recipe follows)
*I pre-cooked the bacon a bit so that the shrimp didn't overcook and also sprinkled the bacon/shrimp with a touch of brown sugar.


La Posada BBQ Sauce
yield: 1 1/2 pints
5 oz. Worcestershire sauce
5 oz. soy sauce
1/2 lemon, juiced
5 oz. tomato puree
1 1/2 T. dark brown sugar
1 c. heavy whipping cream

1. In a small saucepan combine Worcestershire sauce, soy sauce, lemon juice, tomato puree and dark brown sugar. Stir on medium heat until sugar has dissolved.

2. Bring to boil and simmer for 5 minutes. Remove from heat.

3. In a large sauce pan, add cream and bring to a boil. Simmer until the cream sticks to the back of spoon. Stir in BBQ sauce base to taste. Bring mixture back to boil and simmer again until it coats the back of a spoon