Lamb Albondigas


  • 5 pounds ground lamb
  • ¾ cup garlic, minced
  • ¼ cup thyme, chopped
  • ¼ cup parsley, chopped
  • ¼ cup mint, chopped
  • 3 tablespoons salt
  • 2 tablespoons smoked paprika
  • 1 tablespoon black pepper
  • 1 teaspoon cayenne
  • 2 cups panko
  • 1½ cup heavy cream
  • Olive oil as needed
  • 1 quart demi glace
  • 5 quarts Cordero sauce, recipe follows
  • Grilled zucchini, as needed
  • Goat cheese, as needed


Combine lamb, garlic, herbs, salt, smoked paprika, black pepper and cayenne. Mix in panko and then heavy cream. Use 1-ounce scoop for meat to shape and finish into ball with hands. Braise in demi glace in 350F oven for 45 minutes; strain. At service, warm desired portion with Cordero sauce and serve in small cast-iron pot with grilled zucchini and goat cheese.

Cordero sauce: Saute 2 cups small diced onions, ½ cup thinly shaved garlic and 1 tablespoon arbol chiles until translucent. Add 4 quarts crushed Italian tomatoes, 2 cups Catalane olive brine and 2 cups olive oil and simmer 20 minutes. Season with salt and pepper to taste.

Chef de Cuisine Clint Wangsnes, Al Lado, Denver