Lamb Salad

When I first started to write this I was focused less on the salad and more on the "star" of the show: the delicious, juicy lambs balls that top it.

Then I remembered the mint dressing they're drizzled with.

And the pickled shallots.

And the toasted naan.

Then I realized this dish isn't really about meat balls, it's about the way these flavors mingle perfectly together.

Lamb has a fat content that makes it the best choice for holding together and absorbing seasonings.  All of that fat needs something to cut it - shallots quickly pickled in red wine vinegar were my choice.  Of course the vinegar comes with a sharp side though, a zing that needs a little rounding out by something like sweet mint.

A bed of spinach, a sprinkle of feta and red pepper, a few slices of buttery, garlicky bread just because, and I think we've discovered heaven on a plate.

Lamb Salad


Ingredients:

For the meatballs:

• 2 t cumin
• 1/2 t crushed red pepper flakes
• 1/2 t salt
• 1 t black pepper
• 1/2 t cinnamon
• 2 t oregano
• 1 t smoked paprika
• 6 cloves garlic, minced
• 1/4 sweet onion, grated
• 1 lb of ground lamb

For the shallots:

• 3 shallots,thinly sliced
• 1 t salt
• Red wine vinegar and boiling water as needed

For the mint dressing:

• 15 mint leaves, minced
• 1 T white vinegar
• 1 T olive oil
• Salt and pepper as desired

For the Garnish:

• Baby spinach
• Garlic naan, toasted
• Feta
• Cucumber slices
• Crushed red pepper flakes as desired

Combine:

1. Preheat the oven to 400 degrees, line a baking sheet with parchment paper, and bring some water to a boil.
2. Slice the shallots thinly, place in a small dish, add in the salt and cover 3/4 of the way with red wine vinegar, then cover with boiling water and set aside.
3. Stir together the ingredients for the dressing and set aside.
4. Stir together the spices, garlic, and onion in a medium sized mixing bowl.
5. Add the lamb to the bowl and gently fold the meat into the spices.  Make sure the meat is thoroughly combined but don't over-mix, or else the meat balls will become too tough.
6. Roll large spoonfuls of the meat into round balls and place evenly spaced apart on the baking sheet. Bake for 10-15 minutes until browned on the outside but just pink in the center.
7. While you wait toast pieces of naan over an open flame or in a toaster.
8. Place a large handful of baby spinach on a plate, top with the cooked meatballs, drizzle with mint dressing, top with shallots, feta, and red pepper flakes.
9. Enjoy!