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Lamb Albondigas

Lamb Albondigas

Ingredients

  • 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

Preparation

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