GRILLED LAMB MEATBALLS WITH lentils & tzatzikI
INGREDIENTS
1 lb lamb meatballs
BRAISED LENTILS
2 cups green lentils
1 cup carrots PEELED & SMALL DICED
1 cup yellow onion SMALL DICED
2 cups celery stalk SMALL DICED
1 cup white wine
4 cups chicken broth
1 tsp salt
2 bay leaves
2 thyme sprigs
4 tbsp canola oil
4 tbsp butter
2 tbsp champagne vinegar
PICKLED FRESNO CHILES
1 lb fresno chiles CUT THIN ROUNDS
2 cups water
2 cups champagne vinegar
3 cups sugar
3 tbsp salt
2 herbal tea bags
TZATZIKI
2 cups greek yogurt
3/4 cups sour cream
1/4 cup mint CHOPPED FINE
1/4 cup cilantro CHOPPED FINE
1/4 cup parsley CHOPPED FINE
1/8 cup dill CHOPPED FINE
2 English Cucumbers PEELED, DESEEDED & SMALL DICED
1 tbsp sugar
2 tbsp salt
1 lemon ZESTED & JUICED
1 lime ZESTED & JUICED
1 tsp garlic CHOPPED
2 tbsp rice wine vinegar
Let ’s start by making the lentils. Place a large lipped pan or shallow pot on medium heat on the stove. Once it ’s hot , add the canola oil, celery, carrots and onions. Stir these around until they are soft and translucent. Add the lentils and stir them around for a minute while they begin to toast in the pan. Add the white wine and allow it to simmer down until it is almost reduced out. Place the broth in the pan along with the salt, bay leaf and thyme sprigs and reduce the heat to a very low simmer. We want to cook these lentils very gently so that they become tender and hold their shape without exploding. Simmer for 20-30 minutes or until the lentils are completely tender all the way through. Strain the lentils out and place to the side while returning the liquid to the pan. Reduce this liquid down until by half. Whisk in the butter, add the lentils back in, and finish with the champagne vinegar and any additional seasoning.
Now onto the pickled fresno chiles and tzatziki. For the chiles, Place the water, vinegar, sugar, salt and tea into a pot and place on the stove. Bring to a rolling boil. Put the sliced fresno chiles into a heat resistant container and pour the pickling liquid over the top, covering them. Allow this to cool to room temperature before placing in the fridge where they will last upwards of a month.
For the tzatziki, this one is easy: combine all ingredients into a large mixing bowl, stir together until it is evenly mixed, and add salt to taste. Put it in fridge until you’re ready to serve.
Last step: lamb meatballs. Preheat your oven to 350 degrees. Scoop your meatball mix into 1.25 oz portions and place on a cookie sheet lined with parchment paper. Once they are all portioned, roll them individually between your hands to shape them in nice, round balls. Place the pan in your preheated oven for 15 minutes. The outside should be slightly caramelized and the internal temperature should reach 165 degrees. While the meatballs are cooking, preheat your grill until it is hot and ready. Pull your meatballs, drizzle a small amount of canola oil over top and place them on the grill. Rotate and flip the meatballs every minute or so to ensure even charring. Pull and set aside.
To serve: start by adding lentils to the bottom of the bowl. Add lamb meatballs on top, garnish each with a dollop of tzatziki, a fresno chile slice, and if you want to get fancy, add a mint leaf on top to finish.