GRILLED LAMB MEATBALLS WITH SALSA VERDE
Soak bamboo skewers in water first for about 30 minutes, to prevent them from scorching on the grill.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h20m
Yield Makes about 60
Number Of Ingredients 17
Steps:
- Meatballs: Working in batches, pulse bread into coarse crumbs in a food processor. Transfer to a bowl, drizzle with milk, and let stand 10 minutes.
- Meanwhile, puree onion and garlic in processor until smooth. Add egg white, salt, and pepper; pulse to combine. Stir onion mixture into breadcrumbs. Add lamb and pork; gently mix until just combined. With dampened hands, form mixture into 1-inch-diameter balls. Place on a parchment-lined baking sheet, cover, and refrigerate until ready to use, up to 1 day. (Or freeze until firm, then transfer to resealable plastic bags and freeze up to 1 month; thaw overnight in refrigerator.)
- Preheat grill for direct heat. Thread 2 meatballs onto each skewer and brush with oil. Grill meatballs, turning a few times, until just cooked through, 6 to 8 minutes.
- Salsa verde: Stir together lemon zest and juice, salt, and pepper flakes in a bowl until salt is dissolved. Puree lemon mixture with herbs and oil in processor until smooth. Transfer to a bowl and cover with plastic wrap, pressing it directly onto surface. Store in refrigerator until ready to serve, up to 1 day; dollop onto warm meatballs.
GRILLED LAMB MEATBALLS WITH SALSA VERDE RECIPE - (4.3/5)
Provided by courtneyepowell
Number Of Ingredients 19
Steps:
- STEP 1 Meatballs: Working in batches, pulse bread into coarse crumbs in a food processor. Transfer to a bowl, drizzle with milk, and let stand 10 minutes. STEP 2 Meanwhile, puree onion and garlic in processor until smooth. Add egg white, salt, and pepper; pulse to combine. Stir onion mixture into breadcrumbs. Add lamb and pork; gently mix until just combined. With dampened hands, form mixture into 1-inch-diameter balls. Place on a parchment-lined baking sheet, cover, and refrigerate until ready to use, up to 1 day. (Or freeze until firm, then transfer to resealable plastic bags and freeze up to 1 month; thaw overnight in refrigerator.) STEP 3 Preheat grill for direct heat. Thread 2 meatballs onto each skewer and brush with oil. Grill meatballs, turning a few times, until just cooked through, 6 to 8 minutes. STEP 4 Salsa verde: Stir together lemon zest and juice, salt, and pepper flakes in a bowl until salt is dissolved. Puree lemon mixture with herbs and oil in processor until smooth. Transfer to a bowl and cover with plastic wrap, pressing it directly onto surface. Store in refrigerator until ready to serve, up to 1 day; dollop onto warm meatballs.
GRILLED LAMB WITH SALSA VERDE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h25m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Stir the first 7 ingredients and 1 teaspoon red pepper flakes in a large bowl to blend. Whisk in 1 1/2 teaspoons of salt and 1/2 teaspoon of black pepper. Set the salsa verde aside. Place the lamb in a 15 by 10 by 2-inch glass baking dish. Rub the minced garlic, remaining 2 teaspoons of salt, 1 teaspoon of black pepper, and remaining 1 teaspoon red pepper flakes all over lamb. Pour 1/2 cup of salsa verde over the lamb, turning the lamb to coat evenly. Use immediately, or cover the dish and remaining salsa verde separately with plastic wrap and refrigerate up to 1 day.
- Spray the grill rack with nonstick spray and prepare the barbecue (medium-high heat). Grill the lamb until a meat thermometer inserted into the thicker parts registers 130 degrees F for medium-rare, turning occasionally, about 40 minutes. Transfer the lamb to a work surface and let rest 15 minutes.
- Cut the lamb across grain into thin slices. Arrange the lamb slices on a platter. Serve the remaining salsa verde alongside.
GRILLED LAMB MEATBALL FLATBREAD WITH GRILLED TOMATO SAUCE
Provided by Valerie Bertinelli
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 22
Steps:
- For the meatballs: Preheat a grill to medium.
- Combine the breadcrumbs and onions in a large mixing bowl and drizzle the milk on top; let stand for 5 minutes. Add the coriander, cumin, cinnamon, ginger, cayenne and 1 teaspoon salt; mix until combined. Add the lamb and egg; mix until very well blended. Mix in the cilantro and parsley. Form into 20 balls, a little larger than 1 inch.
- Add the meatballs to the grill basket; grill, turning occasionally, until cooked through, about 10 minutes. Transfer to a bowl and cover with foil to keep warm.
- For the tomato sauce: Add the tomatoes to the grill basket; grill, turning occasionally, until charred all over in spots, 6 to 8 minutes. Transfer to a bowl; remove the peels when cool enough to handle. Crush the tomatoes with your hands, then stir in the olive oil, cinnamon and a large pinch of salt.
- For the flatbreads: Reduce the grill to medium low. Grill the naan, top-side down, until grill marks appear, about 4 minutes. Flip and top with the tomato sauce, meatballs and feta; drizzle generously with olive oil. Cover and grill until the naan are slightly crisped and the feta has warmed through, rotating the naan 45 degrees halfway through, about 6 minutes.
- Transfer to plates, top with the cilantro and parsley, and sprinkle with red pepper flakes if using.
BUTTERFLIED LEG OF LAMB WITH LEMON SALSA VERDE
One of the joys of a butterflied leg of lamb is that it satisfies lovers of rare and medium-well meat at the same time. This is because of its uneven thickness. When you spread the meat out and roast or grill it at high heat, the thicker parts stay pinker than the thinner bits. Everyone ends up happy. Here, the meat is seasoned with cumin, lemon, chiles and plenty of fresh herbs, and is served with a mixed-herb salsa verde perked up with preserved lemon. It makes a particularly zesty main course for any large gathering. If you would rather grill the lamb, go right ahead. It will take about 12 to 17 minutes per side when grilled directly over the coals or flames.
Provided by Melissa Clark
Categories dinner, roasts, main course
Time 1h45m
Yield 12 servings
Number Of Ingredients 16
Steps:
- Pat lamb dry with paper towels and place on a rimmed baking sheet. Season all over with salt and pepper.
- Set aside 1 teaspoon of the garlic. In a bowl, combine remaining garlic with thyme, oregano or marjoram, cumin, chile, lemon zest and 2 tablespoons lemon juice. Drizzle in about 1 tablespoon oil, just enough to create a sandy paste. Rub mixture all over lamb. Cover with plastic wrap and let marinate for at least 1 hour or, even better, overnight in the refrigerator.
- Prepare the salsa verde: In a small bowl, combine a pinch of salt, the remaining teaspoon garlic, remaining 1/2 tablespoon lemon juice, 3 tablespoons preserved lemon, parsley, cilantro, mint and scallion and stir well. Drizzle in remaining oil. Season with more preserved lemon, lemon juice, salt and pepper to taste. Let the mixture sit for at least 30 minutes before serving to allow the flavors to meld and mellow.
- Heat oven to 450 degrees. Roast lamb without turning for 22 to 35 minutes, until a thermometer inserted into the thickest part reads 120 degrees for rare and 130 for medium. Let rest for 10 minutes before slicing and serving with the salsa verde.
Nutrition Facts : @context http, Calories 410, UnsaturatedFat 16 grams, Carbohydrate 5 grams, Fat 29 grams, Fiber 2 grams, Protein 31 grams, SaturatedFat 11 grams, Sodium 490 milligrams, Sugar 1 gram
ROAST LEG OF LAMB WITH SALSA VERDE
Provided by Giada De Laurentiis
Categories Lamb Onion Roast Easter Dinner Lemon Mint Parsley Capers Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Stir first 10 ingredients in large bowl for salsa verde. Place lamb on work surface, smooth-side down. Sprinkle lamb with salt and pepper, then garlic. Rub 1/4 cup salsa verde into lamb. Roll up lamb. Using kitchen string, tie lamb every 2-inches to hold together. (Lamb and salsa verde can be prepared 1 day ahead. Cover separately and chill. Let lamb and salsa verde stand at room temperature 1 hour before continuing.)
- Preheat oven to 450°F. Place lamb on rack in roasting pan. Roast until thermometer inserted into thickest part of lamb registers 120°F for medium-rare, about 1 hour and 20 minutes. Let stand at room temperature 15 minutes. Transfer lamb to cutting board; remove kitchen string. Cut crosswise into thin slices. Arrange sliced lamb on platter. Spoon some salsa verde over. Serve lamb, passing remaining salsa alongside.
More about "grilled lamb meatballs with salsa verde recipes"
CRISPY SHEET-PAN MEATBALLS WITH SALSA VERDE RECIPE - BON …
From bonappetit.com
4.9/5 (103)Author Lauren SchaeferServings 4Estimated Reading Time 7 mins
- Place a rack in center of oven; preheat to 425°. Finely grate 1 garlic clove into a medium bowl. Finely grate 1 more garlic clove into a small bowl. (The medium bowl is for your meatball mixture, and the small bowl is for your salsa verde, in case this part seems silly.)
- Finely chop 2 cups mixed herbs. As we mentioned in the ingredients list, you can use any combo of soft herbs like parsley, dill, basil, and/or cilantro, but if you've only got one that's cool, too—we just love how green and complex they taste when mixed together. Transfer half to same medium bowl, then transfer remaining herbs to same small bowl.
- Finely chop 3 Tbsp. capers. Transfer 2 Tbsp. capers to medium bowl, then transfer remaining 1 Tbsp. capers to small bowl. Chop ¼ cup walnuts and add to same medium bowl. If you've never added nuts to meatballs, you're in for a real treat; they lend great texture and flavor to the finished dish.
SLOW-GRILLED LEG OF LAMB WITH MINT YOGURT AND SALSA …
From bonappetit.com
4.4/5 (7)Estimated Reading Time 2 minsServings 8-10
- Mix garlic, yogurt, mint, and lemon juice in a medium bowl. Season with salt, pepper, and more lemon juice, if desired.
- Process anchovies, garlic, oil, parsley, mint, capers, and lemon juice in a food processor until herbs are finely chopped; season with salt and pepper.
10 BEST GROUND LAMB MEATBALLS RECIPES | YUMMLY
From yummly.com
GRILLED LAMB CHOPS | FEASTING AT HOME
From feastingathome.com
GRILLED LAMB SIRLOIN WITH SALSA VERDE | SAVEUR
From saveur.com
GRILLED LAMB SKEWERS WITH ALMOND SALSA VERDE RECIPE
From recipes.net
RECIPE: GRILLED LEG OF LAMB WITH SALSA VERDE | WILLIAMS SONOMA
From williams-sonoma.com
RACK OF LAMB WITH SALSA VERDE RECIPE - BBC FOOD
From bbc.co.uk
MEXICAN MEATBALLS WITH SALSA VERDE (ALBONDIGAS) - HOW TO FEED A …
From howtofeedaloon.com
GRILLED LAMB WITH SALSA VERDE - RECIPES - DELISH
From delish.com
SLOW GRILLED LAMB WITH SPICY SALSA VERDE - BY COOKS AND KID
From cooksandkid.com
HOW TO MAKE SPICY LAMB MEATBALLS WITH GREEN GODDESS DIP
From foodandwine.com
GRILLED LAMB WITH SALSA VERDE RECIPE | RECIPES.NET
From recipes.net
EASY LAMB MEATBALL RECIPE - THE SPRUCE EATS
From thespruceeats.com
LAMB SKEWERS WITH SALSA VERDE RECIPE - SEAMUS MULLEN
From foodandwine.com
LAMB CUTLETS WITH SALSA VERDE RECIPE | GOURMET TRAVELLER
From gourmettraveller.com.au
GRILLED ROSEMARY LAMB MEATBALLS - GOOD HOUSEKEEPING
From goodhousekeeping.com
You'll also love