Lamb Meatballs

With Braised Lentils

A dish fit for the cooler temperatures of fall. This classic pairing of lamb and lentils is a very popular in a French menu. Using ground lamb in this interesting way keeps the cost down and saves time and energy; no need the to braise lamb shanks for hours. This recipe does take time and a bit of effort to make the meatballs but is well worth it.

Lamb served with lentils is a classic French bistro combination often served with leafy bitter greens vinaigrette. Braises and stews prevail but roast leg of lamb and grilled lamb chops are commonly served with lentils as well. The pairing is found around the Mediterranean and North Africa. Lentils are nutritious with good protein so, in combination with a small amount of meat, provides amino acids for good muscular health. The low cost of lentils is good for budget friendly meals. A bonus; lentils are delicious and can be prepared in many ways accommodating a variety of cuisines.

I know for some the flavor of lamb is off-putting but, much like many foods, sometimes it takes familiarity. I must admit there have been a few tastes that, at first, it took some time to appreciate. Now I favor those foods! All it takes is an improperly prepared food to begin a lifetime of avoidance. I refer to lamb, usually less than a year old. Mutton is different with stronger flavor and tougher musculature; cuts of meat from these mature animals need be cooked longer.

That said, this is a delicious and fairly easy preparation with complex flavors that should be both familiar and comforting.

LAMB MEATBALLS with LENTILS
4 Servings

Ingredients for the meatballs:

• 1 pound lean ground lamb

• 1 cup breadcrumbs

• 1 egg, beaten

• ¼ cup ricotta cheese or Greek yogurt

• ½ cup fine dice onion

• ¼ cup fine dice carrot

• ¼ cup fine dice celery

• 1 or 2 cloves garlic, finely minced

• 2 tablespoons olive oil

• 1 teaspoon kosher salt

• ½ teaspoon ground black pepper

• 1 ½ teaspoons Herbs de Provence

Method:

• Sauté the onion, carrot, celery and garlic in the olive oil for about 2 minutes, just until softened. Cool

• Place all ingredients in a bowl and gently mix together, I use my hands, until uniform. Try to not compress the mixture too much to avoid becoming dense

• Using a portion scoop or rounded tablespoon, portion the meatballs to about golf ball size

• Wet your hands lightly and roll the meatballs to make them uniform in shape and place on a lightly oiled sheet pan evenly spaced

• Roast in a 350F degree oven for about 20 minutes

• Remove from the oven and either keep warm while finishing the lentils or reheat at service time

Ingredients for the lentils:

• 1 cup black or green French lentils, picked over for debris and rinsed

• 2 ¼ cups chicken or beef stock

• 1 cup diced onion

• ½ cup diced carrot

• 1 clove garlic, minced

• 1 tablespoon olive oil

• 1 tablespoon unsalted butter

• 1 tablespoon white miso

• ½ teaspoon Kosher salt

• ¼ teaspoon ground black pepper

• 2 bay leaves

• 1 piece orange peel, about 1 x 2 inches

Method:

• Sauté the onion, carrot and garlic in a sauce pan with the olive oil and butter for a few minutes until beginning to color

• Add the lentils and stir to coat with the oil

• Dissolve the miso in the stock and add this mixture to the pan

• Add the salt, pepper, bay leaves and orange peel to the pan and bring to a boil

• Reduce the heat to a low simmer, cover the pan and cook for about 20 minutes until most or all of the liquid has been absorbed

• Remember to remove the bay leaves and orange peel

• Set aside and reheat the meatballs if necessary for service

Serve the meatballs atop the lentils or alongside with a shower of chopped parsley or scallions. A tasty entree that can be served plated or on a buffet with a leafy green salad and good bread. One of my go to meals for cool weather dining.

Enjoy!