Ground Lamb Recipe: Lamb and Wild Rice Meatballs

Source: Scott Mason, Ketchum Grill
Lamb and Wild Rice Meatballs: Recipe Coming Soon

This Lamb Recipe is Perfect with:
  • 3 1/3 lbs ground lamb
  • 1 yellow onion (finely diced)
  • 1 cup wild rice (cooked)
  • 1 egg
  • 1 cup Japanese bread crumbs
  • 2/3 cup cream
  • 1/3 cup milk
  • 2 2/3 TBSP herbs d’provence
  • 1 1/3 TBSP kosher salt
  • 1 TBSP Prairie Spice (see recipe below)
  • 1 cup tomato juice

Directions

Mix milk, bread crumbs, allow to soak. Mix together with ground lamb, onions, rice, eggs, and seasonings. Shape ground lamb mixture into 3 ounce balls and brown in hot skillet. Remove ground lamb mixture to baking pan, add tomato juice and baked ground lamb mixture covered with lid or foil for 40 minutes at 350 degrees. Serve ground lamb mixture with favorite sauce.

For a good sauce: sauté 1-2 cups of cleaned Chanterelle mushrooms with a little olive oil. Deglaze the pan with 1 cup of marsala wine, cook until wine has reduced by ½, add a dash of lemon and a pinch of kosher salt…taste…adjust and finish with ¼ cup of unsalted butter by stirring and slowly melting the butter into the mushrooms to form a sauce.

This Ground Lamb Recipe Serves 10
 
  • 1 part chili powder
  • 1 part cayenne
  • 1 part curry powder
  • 1 part thyme
  • 1 part black pepper
  • 1 part anise seed
  • 2 part paprika

Directions

Mix all together and use where needed.