Succulent Lamb & Feta Kefta
Makes 36 Ingredients - ½ c. minced onion
- 1 large garlic clove, minced
- 1 1/2 teaspoons olive oil
- 1 pound ground lamb
- 4 oz. crumbled feta cheese
- 1 cup fine fresh bread crumbs
- 1 large egg, beaten lightly
- ¼ t. ground allspice
- a pinch cinnamon
- ¼ c. chopped fresh mint
- ¼ c. chopped flat-leaf parsley
- 1 T. chopped fresh rosemary
- 1 T. chopped dried culinary lavender blossoms
- Salt and pepper to taste
Directions: - In a small non-stick skillet cook onion and garlic in oil over moderately low heat, stirring, until softened. Transfer mixture to a bowl and allow to cool. Add the rest of the ingredients, and combine well. Form level tablespoons into 1 1/4-inch meatballs, arranging on a tray as formed.
- Meatballs may be prepared up to this point 1 day ahead and chilled, covered loosely.
Preheat oven to 450°F. Bake meatballs in upper third of oven for 8 minutes. Remove from oven and turn on broiler. When broiler is hot, broil meatballs for another minute or two until nicely browned. Serve hot or at room temperature.
Kathy Fruchterman, Executive Chef
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