One of the things that drew me to WGG (the produce/farm box service we use) is their a la carte meat section. While it's incredibly easy to access local produce, finding local meat can require more of an effort and I love that WGG does the research for me. It's like having my own localvore meat librarian. I decided to add some ground lamb to a recent delivery of mine and after the experience I can say with certainty I will be making a habit of adding more meats to my deliveries in the future. Taken from WGG site: Border Springs farm is in Patrick County, Va. on 60 acres of pastured land at the base of the Blue Ridge Mountains near the North Carolina border. Shepard Craig Rogers raises grass-fed, Animal Welfare Approved, certified naturally grown Katahdin and Texel sheep. He breeds them to create lamb with a sweet fat profile and a delicate, yet earthy, meat flavor. And here is a nice piece in the Washington Post about the farm.
Given the sweet profile of the lamb I thought making kabobs would be a good idea. Of course being half Pakistani I think making kabobs is always a good idea. But you can call them meatballs, because they're round? The key is to let the meat marinate in the spices for a few hours, and don't be shy with the spices because the meat truly is delightfully sweet, and it works really well with the earthiness of some cumin and heat from some garam masala. Freshly chopped mint is another must as mint and lamb are a perfect marriage. I served these wrapped in some naan (Trader Joes) with sauteed eggplant and some thick yogurt sauce (also from Trader Joe's). While the idea of local and humane meat or organic meat has always appealed to me (I've always had a preference toward halal), now that I have a child, it's even more important to our family and I hope to be able to make it sustainable in our household (though I'm sure my husband will bring home some Australian chops from Costco from time to time....which are actually halal btw, all Australian lamb is).
1 lb ground lamb (from WGG, or directly from Border Springs)
1 t ground cumin (or more, to taste)
1 t garam masala (or more, to taste)
1 t paprika
1 clove garlic, pressed (or a spoon of garlic paste or a cube of frozen crushed garlic, thawed)
1 T finely chopped mint
1 chili (jalapeno) ribs and seeds removed, finely chopped
3 scallions, finely chopped
1 egg, beaten
2 T panko
1 T whole milk
salt, pepper
Combine everything in a medium bowl and let marinate for a few hours. Form into small meatballs. Heat a shallow layer of oil in a large pan and cook meatballs until brown on each side. Let cool on a paper towel lined plate. In the same pan you can saute some chopped eggplant. Toast some naan and serve with eggplant and meatballs along with some yogurt sauce (tzatziki or the like).
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