Meat from sheep is common in cuisines from many cultures: Mediterranean, Middle Eastern, Iran, Afghanistan, Basque country, Western United States, Navajo Nation, Mexico, Northern and Western Europe, the United Kingdom, Hungary, Central Asia, parts of China, Mongolia, Indonesia, Japan, and Australia.
Lamb is a rich source of high-quality protein, with iron, zinc, and vitamin B12.
Πικάντικες μπάλες κρέατος αρνιού στη σχάρα (Greek)
/pikántike báles kréatos arnioú sti schára/
Makes 4 large meatballs
Pre-heat stove-top grill pan or a BBQ
1 pound (455 g) grass feed ground lamb
2 Tbs. (30 g) each chopped: cilantro or parsley, oregano, oregano, and mint leaves or 2 tsp. each of dried herbs
1 Tbs. (15 g) chopped organic garlic
1 tsp. (5 ml) white or red wine vinegar and sherry
1 tsp. (5 g) molasses or organic honey
1 tsp. (5 g) cumin
1/2 tsp (2,5 g) each: allspice, red pepper flakes, black pepper, and Himalayan salt
organic spinach leaves
crumbled feta cheese or dairy-free goat cheese
optional: sliced organic red onions
ένα / EN-a/ 1. Place the lamp in a bowl and mix with the mint, cilantro/parsley, oregano, garlic, sherry, vinegar, and molasses/honey.
δύο /THEE-oh/ 2. Season with cumin, allspice, red pepper flakes, salt, and black pepper. Mix.
τρία /TREE-a/ 3. Shape into 4 meatballs
τέσσερα /TESS-air-uh/ 4. Brush the gill with oil.
πέντε /PEN-day/ 5. Grill the meatballs on each side. Depending on the thickness, cook +5 to 10 minutes, until the inside temperature is 145F (63C).
έξι /EX-ee/ 6. Place a handful of spinach in the middle of a plate.
εφτά /EF-TA/ 7. Lay optional slices onions.
oκτώ /oc-TOH/ 8. Place 1 or 2 meatballs, toped with crumbled cheese, and any juice from a stove-top grill pan.
Try some
other lamp recipes: https://veggiefernandezs.blogspot.com/search/label/lamb
or Greek dishes: https://veggiefernandezs.blogspot.com/search/label/Greek
