Great Balls of Lamb

These were inspired by a lamb burger recipe I meant to make but never did.  Although I love lamb, depending on its preparation, I am sometimes turned off by the stench of lamb.  baaa.  I wasn’t ready to commit to an entire burger made of lamb so I made a mini patty a.k.a. meatball and cut it with beef.  They turned out yummy and were a nice change from the traditional meatball/slider appetizer.

After much experimentation and meatball tasting, we came up with a good general recipe, and by general I mean I did not measure anything.  I used a half ground beef and half ground lamb mixture in this recipe with salt, pepper, breadcrumbs, mustard, lemon zest, dill, and a Moroccan spice mixture (courtesy of Spice House).  I usually use eggs as a binder when I make meatballs, but I replaced the egg with whole milk yogurt.  Then I baked them in the oven for 20-30 minutes at 375 degrees.   The sauce on top is a mixture of yogurt, dill, salt, honey, and lemon juice and zest.

Yuan and I also visited the fabric store for a complementary table cloth. Doesn’t it look lovely?

Dinner for 8? No Problem!

Last week the squabbling asians cooked a four-course dinner party for eight for the Dartmouth Save-the-Cabin benefit. The dinner was held at the gorgeous home of an alumnus who had invited three of his college classmates and their wives. Oh, and they had the most amazing kitchen ever!!! We spent the morning shopping at the famed Ferry Building farmer’s market where we got some fresh, local ingredients and behold the fruits of our efforts!

Cocktail Hour Snacks!
Asian Pear & Arugula wrapped in Prosciutto

Caramelized Onion & Blue Cheese on Puff Pastry with Fig Jam

First Course
Bean & Ricotta Ravioli in a Truffle Morel Sauce

Seccond Course
Almond Crusted Halibut with Broccoli DiCicco

Third Course
Spring Greens with Fennel & Ruby Grapefruit

Fourth Course
Triple Layer Chocolate Mousse & Cheese Duo

Lamby Goodness. baaa….

People generally have a strong opinion about lamb. Baby sheep … fluffy, white, cute. But let’s get serious here, we like to eat all sorts of charismatic fauna. The thing with lamb is that when it is not prepared properly, it has that distinct, slightly acerbic lamb stench. But lamb can also be something special.

After a hectic work week, Little Miss came to visit me and I dragged her to Costco. As we wheeled past the meat section, we could not resist the lamb chops.

I generously salt and peppered the chops and Little Miss made a yogurt, dijon mustard, garlic, parsley, rosemary, lemon marinade for them.

We left the marinade on for about 2 hours, then we seared the chops in some olive oil and then stuck them in the oven at 400 degrees for about 15 min. We let them rest for about 10 min and sliced them up!

The result: Flavorful, beautifully browned on the outside and moist medium rare on the inside with no weird lamb stench. Only lamby goodness.