I followed Ottolenghi's recipe from his cookbook Simple, although instead of purchasing ground lamb, I picked up some lamb steaks on the bone from Heartquist Hollow Family Farm, at the Old Town Scottsdale Farmer's Market. I cut the meat off the bone and put the flesh and fat, along with other meatball ingredients, through my meat grinder attachment to my Kitchen Aid. I then made a little lamb broth with the bones and used that broth instead of the olive oil that gets mixed into the patties. (I saved the reminder of the broth for another recipe.) I let the patty mixture sit in the fridge for a few hours for flavors to meld, while simmering the broth, then added the liquid in just before forming and cooking the patties later that evening. These were delicious, full of flavor and super moist! I haven't been a huge lamb fan in the past, but these have won me over. I loved the sumac yogurt sauce as well...I used my homemade raw milk yogurt. Thank you for another great recipe, Ottolenghi! Delicious and nutritious...my favorite kind of meal.
October 2022
Side salad was made from arugula, some pine nuts, parsley, diced celery and shallots. Dressing was EVOO, a little red wine vinegar, a little olive brine and some salt & pepper.
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