Farm & Dairy

Filtering by Tag: Minced Lamb

Lamb Meatballs with Barberries, Yogurt & Herbs

From Jerusalem,  A Cookbook   Yotam Ottanghi and Sami Tamimi, Random House (Appetite) 2012


Serves 6, makes about thirty meatballs

750 g ground lamb

2 medium onions, finely chopped

20 g flat-leaf parsley, finely chopped

3 cloves garlic, crushed

3/4 tsp ground allspice

3/4 tsp ground cinnamon

6 tbsp barberries (or substitute dried cranberries)

1 large egg

100 ml sunflower oil

700 g shallots, peeled

200 ml white wine

500 ml chicken stock 

2 bay leaves

2 thyme sprigs

2 tsp sugar

150 g dried figs

Scant 1 cup Greek yogurt

3 tbsp mixed mint, cilantro, dill and tarragon coarsely torn

Salt and pepper, freshly ground


Place the lamb, onions, parsley, garlic, allspice, cinnamon, barberries, egg, 1 teaspoon salt, and 1/2 teaspoon black pepper in a large bowl.  Mix with your hands, then roll into balls about the size of golf balls.

Heat one third of the oil over medium heat in a large, heavy-bottomed pot for which you have a tight fitting lid.  Put in a few meatballs at a time and cook and turn them around for a few minutes until they colour all over.  Remove from the pot and set aside.  Cook the remaining meatballs the same way.

Wipe the pot clean and add the remaining oil.  Add the shallots and cook them over medium heat for 10 minutes, stirring frequently, until golden brown. Add the wine, leave to bubble for a moment or two, then add the stock, bay leaves, thyme, sugar, and some salt and pepper.  Arrange the figs and meatballs among and on top of the shallots; the meatballs need to be almost covered in the liquid.  Bring to a boil, cover with the lid, decrease the heat to very low, and leave to simmer for 30 minutes.  Remove the lid and simmer for about another hour, until the sauce has reduced and intensified in flavour.  Taste and add salt and pepper, if needed.

Transfer to a large, deep serving dish.  Whisk the yogurt, pour on top, and scatter with herbs.

New Year's Lamb Meatballs

We made these meatballs for a New Year's Eve party and they were such a hit they've become a tradition as we ring in the New Year! 


1 tbsp unsalted butter

5 shallots, minced

2 lb minced lamb

1 c. fresh bread crumbs

1/4 c. chopped fresh parsley

1 egg, lightly beaten

2 tbsp lemon zest

1/2 tsp dried marjoram

salt and freshly ground black pepper to taste

1/2 c. unsalted butter

1 tbsp olive oil

2 1/2 tbsp tomato sauce

1/4 c. wine

1 small garlic clove, minced

1 dash ground cinnamon


Melt the 1 tablespoon butter in a skillet over medium heat. Cook and stir the shallots in the skillet until tender. Transfer to a large bowl.


Mix lamb, bread crumbs, parsley, egg, and lemon zest into the bowl with the shallots. Season with marjoram, salt, and pepper. Let stand 1 hour in the refrigerator.


Melt 1/2 cup butter and heat olive oil in a skillet over medium-high heat. Form the lamb mixture into small meatballs, and cook in the skillet in batches until evenly brown. Do not drain skillet. Drain meatballs on paper towels, and place in a serving dish.


Mix tomato sauce, wine, garlic, and cinnamon into the skillet. Cook and stir until well blended and heated through. Drizzle over the meatballs in the dish.

The Hungry Planet's Famous Lamb Burgers

Makes: 4 large patties

1 lb (450 g) ground local lamb

1 large egg

1 tsp (5 mL) salt

2 tsp (10 mL) minced local garlic

2 tbsp (25 mL) chopped Italian parsley

2 tbsp (25 mL) chopped fresh mint

2 tbsp (25 mL) chopped garlic chives

4 crusty rolls

Herbed feta, lemon-garlic mayonnaise and fresh tomato relish (recipes below)

1. Mix all the ingredients thoroughly and shape into 4 or 5 patties.

2. Chill until ready to grill.

3. Grill on gas or charcoal until interior temperature is 71 C (160 F).

4. Serve on a crusty roll with lemon-garlic mayo spread on the bottom half of the bun and herbed feta and fresh tomato relish on top of the patty.


Herbed Feta

Makes: about 3/4 cup (175 mL)

1 tbsp (15 mL) chopped Italian parsley

½ cup (125 mL) Clarmell on the Rideau soft chèvre

¼ cup (50 mL) crumbled Milkhouse Farm and Dairy feta

1 tsp (5 mL) dried Greek oregano

1. Combine all ingredients and set aside.


Lemon-Garlic Mayo

Makes: about 1 cup (250 mL)

2 tsp (10 mL) minced local garlic

Zest of 2 lemons

2 tbsp (25 mL) fresh lemon juice

2 tbsp (25 mL) chopped Italian parsley

1 cup (250 mL) mayonnaise

1. Stir minced garlic, lemon zest and juice and parsley into the mayonnaise.

2. Refrigerate until ready to use.


Fresh Tomato Relish

Makes: about 1 cup (250 mL)

1 cup (250 mL) chopped fresh tomatoes

1 tbsp (15 mL) Kricklewood Farm sunflower oil

Pinch of salt

½ tsp (2 mL) dried Greek oregano or 1 tsp (5 mL) chopped fresh oregano

1. Combine all ingredients and set aside.