Last week my friend Angela and I, both 'recovering' vegetarians, decided to try our hand at preparing lamb.
Until now, I've avoided cooking meat in my home. Occasionally, eating it at high quality restaurants.
As someone who believes in the importance of home cooking, I realize this was something I must overcome. And so I suggested to Angela, the Brooklyn chapter leader of the Weston Price Foundation, that we try cooking lamb together. She was game.
I immediately thought of a recipe for Lamb Kofta, which was on the cover of the eat well cookbook. This recipe sources its inspiration from the Middle East (Kofta being the word for meatball).
Traditionally, kofta is made using bulgur wheat. In the West, breadcrumbs are common. To make this gluten-free we used some cooked quinoa, and was amazed how good it came out.
We picked up some grass fed lamb at the Park Slope Food Co-op, and got to work. The dish was put together in less than 20 minutes. My resistance to touching meat - well, that took a bit longer to overcome.
I still am not sure I am completely ready to jump into cooking meat, but this was a start. I am forever grateful for the farmer and butcher for the work it took to get this on my table.
I will continue to eat a diet heavy in whole grains, beans, and vegetables. It is what I love to make. And I will also honor my body, and give into its cravings for meat - choosing the highest quality available.
This dish can be served over a simple parsley salad tossed with olive oil and pomegranate molasses. Or with roasted tomatoes. Enjoy!
1 lb ground lamb ( grass-fed)
3/4 cup quinoa, cooked
1 egg, beaten
1/2 red onion, chopped
1 tsp finely chopped fresh dill
1 tsp finely chopped fresh flat-leaf parsley
pinch ground cinnamon
salt to taste
Preheat oven to 400 degrees.
Combine lamb and remaining ingredients in a bowl and season to taste. Roll into 8-16 meatballs, of desired size. Put in rectangular baking pan and bake for about 12 minutes.