Turkish Lamb
1 tbsp extra-virgin olive oil
1 tbsp lemon juice
1 tbsp Hungarian paprika
2 tsp tomato paste
1 tsp minced garlic
1 tsp dried oregano
1 tsp salt
¼ tsp ground pepper
¼ tsp ground cumin
¼ tsp ground coriander
1/8 – ¼ tsp cayenne pepper
¼ tsp ground cinnamon
¼ tsp ground allspice
1 lb. boneless leg of lamb, trimmed and cut into 1- 1 ½ inch
cubed pieces (roughly 16 – 1 oz portions).
1. Combine
oil, lemon juice, paprika, tomato paste, garlic, oregano, salt, pepper,
cumin, coriander, cayenne to taste, cinnamon and allspice in a medium
bowel. Add lamb to the remaining
spice paste and stir until well coated. Cover and refrigerate for a minimum of 2 hours
or up to 1 day for better flavor.
2. Preheat
gas grill to medium-high heat or heat stove-top grill pan to medium-high
heat.
3. To
prepare kebabs: thread lamb onto skewers.
Place lamb kebabs in the center, hotter part of the grill or pan. Grill the lamb, turning every 2 to 3
minutes, until the meat is nicely browned on the outside, but still pink
in the center, 10 to 12 minutes total.
Per 1 oz serving: 68 calories, 5 g fat, 1 g carbohydrate, 5
g protein
Lamb Meatballs in Tomato Sauce
8 oz ground lamb
8 oz 93% - lean ground turkey
1 lg egg white
½ c onion, chopped
3 garlic cloves, minced
2 tbsp fresh mint, chopped
½ tsp ground coriander
¼ tsp ground cumin
¼ tsp kosher salt
½ tbsp extra-virgin olive oil
¼ c red wine
1/8 tsp cayenne pepper
1 14-ounce can crushed tomatoes
1. Preheat
oven to 350°F. Coat a baking sheet
with cooking spray.
2. Combine
lamb, turkey, egg white, ¼ cup onion, half of the garlic, half of the
mint, coriander, cumin, and 1/8 tsp salt in a large bowl. Mix to combine. Shape into 16 meatballs, about 2 tablespoon each. Place on the prepared baking sheet.
3. Bake
the meatballs for 10 minutes. Set aside.
4. Heat
oil in a large saucepan over medium heat. Add the remaining onion and cook,
stirring, until golden, 3 to 5 minutes. Stir in remaining garlic, wine, cayenne
and remaining salf. Simmer over
medium-low heat until the wine has reduced significantly, 3 to 5 minutes. Add tomatoes, return to a simmer, reduce
heat to low and simmer, partially covered, for 20 minutes.
5. Add
meatballs to the sauce and cook until heated through, about 5 minutes. Garnish with remaining mint.
Per 1 oz serving: 73 calories, 5 g fat, 2 g carbohydrate, 6 g protein.
