you heard right!  not a typical dinner for us, but since they had ground lamb at the farmers' market and i have been wanting to try to cook it for a while, we changed things up a bit and got a red meat boost this week!  

Lamb meatballs and creamy mint potato salad


Meatballs
1 lb ground lamb

3 tbsp breadcrumbs, i used panko
2 garlic cloves, minced*
3 tbsp grated parm cheese
1 tsp dried oregano or Italian seasoning
1 tsp ground coriander
1 egg
1/2 tsp salt
pepper

3 tbsp olive oil
1/2 cup stock, i used vegetable

Potato Salad
12oz baby potatoes, quartered (halved if smaller)
1 cup plain, low-fat kefir, can also use greek yogurt
Juice from one lemon
1 tsp dried or fresh dill
a handful of fresh mint leaves, roughly chopped
1/4 tsp salt
pepper


For the meatballs, combine all ingredients, except oil and stock, in a large mixing bowl and gently combine with hands until just mixed, then form into 8-12 medium sized balls. 

If you prep ahead like me, cover and place meatballs in fridge until ready to cook.


Heat oil in large non-stick, stainless steel, or cast-iron(best choice!) skillet over medium-high heat for 4-5 minutes.  Add meatballs gently and cook for about 3-4 minutes on two sides.  After there is a nice brown crust around the balls, remove from heat and drain off some of the fat...carefully!  Place back on burner, reduce heat to medium-low and add stock.  Cover and continue to cook (stock should be gently simmering) until they are cooked through, about 8 more minutes....check one to make sure!  Don't over-cook!!!
Allow to rest for at least 5 minutes before serving.

For the salad, place cut potatoes in a large pot, cover with water, and bring to a boil.  Reduce heat and cook until potatoes are fork tender, about 10 minutes.  I like a little bite left, I don't like them to be falling apart! 
While they are cooking away, combine all other ingredients in a large mixing bowl.  Drain potatoes and immediately dump in mixing bowl and combine thoroughly but lightly, trying not to break up. 


This will easily feed 4 people, but since Ry and I are pretty big eaters, we devoured the whole thing!  I really wanted to save a couple meatballs for the next day, but couldn't stop myself!  I need to be more assertive with portion control!!!


The meatballs were very tender and flavorful.  It is important, i think, to develop a good brown crust first by cooking them in oil at a high heat, and then lowering the heat and braising them in a little liquid to keep them moist.  They really didn't need any sauce....i ate them with a bite of potato because lamb and mint go very well together!


*I had a request recently to give more detail in my instructions, so i thought it would be fun to describe a preparation or cooking technique in detail in most of my posts!  So....minced....what exactly does that mean?  Minced means to finely chop.  Finer than a small dice.  The easiest way to do this when prepping garlic is to first smash the cloves by placing one clove(unpeeled) at a time on a cutting board in a stable position, then place the flat part of you chef's knife (BIG knife) on top of the clove and carefully whack your knife with the palm of your hand, keeping it away from the blade, smashing the garlic clove.  Now, the peel should come off very easily.  Once peeled, place your chef's knife blade on top of the clove and roll it back and forth over the garlic numerous times until it is MINCED.  One hand should be firmly on the handle of the knife and the other hand should be on top of the blade on the other side of the knife.  It should be very easy to roll your knife back and forth, continuously cutting up the garlic.  Keep piling the garlic back together after several rolls.  This is how minced garlic should look....

Did i describe it well?  please let me know!!!