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12-02-2010, 10:35 PM
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#11
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Chef Extraordinaire
Site Administrator
Join Date: Jul 2009
Location: Montana
Posts: 18,031
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That sounds good enough to eat! I love lemon and asparagus! I'm copying and pasting!
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My doctor told me to stop having intimate dinners for four. Unless there are three other people. ~~Orson Welles
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12-19-2010, 07:30 PM
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#12
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Cupcake
Join Date: Dec 2009
Location: Mid-Atlantic, USA
Posts: 1,813
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That sounds so good. I'm book-marking that recipe!
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A little bit Ginger. A little bit Mary Ann.
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12-19-2010, 10:50 PM
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#13
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Master Chef
Join Date: Apr 2009
Posts: 6,783
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That sounds wonderful K!!
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Be who you are and say what you feel, because those who mind don't matter and those who matter don't mind.
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12-19-2010, 11:50 PM
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#14
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Executive Chef
Join Date: Oct 2010
Posts: 2,963
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Efxaristo para para Poli
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09-20-2011, 06:53 PM
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#15
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Chef Extraordinaire
Join Date: Feb 2007
Location: NW PA
Posts: 12,079
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Well I just didn't copy this somewhere... I printed it out and made it! 
Very nice recipe, Kayelle. It reminds me of my Koenigsberger Klopse recipe I posted here, but only because of the meatballs and lemon. It's very similar in flavor, but the lamb puts it over the top. In a big way. The rice in the meatballs was a very nice addition, too.
This was my interpretation. I served it over egg noodles. I was light on the asparagus. I only had one bunch, which was light by half a pound.
I will be making this again 
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This is not a link to a blog site. Do not click. You won't be taken anywhere.
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09-20-2011, 07:25 PM
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#16
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Master Chef
Site Moderator
Join Date: Apr 2011
Posts: 6,942
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Quote:
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Originally Posted by pacanis
Well I just didn't copy this somewhere... I printed it out and made it!
Very nice recipe, Kayelle. It reminds me of my Koenigsberger Klopse recipe I posted here, but only because of the meatballs and lemon. It's very similar in flavor, but the lamb puts it over the top. In a big way. The rice in the meatballs was a very nice addition, too.
This was my interpretation. I served it over egg noodles. I was light on the asparagus. I only had one bunch, which was light by half a pound.
I will be making this again |
That looks great, Pac! Haven't had lamb in ages. Was it pretty mild in flavor? The lamb meat I mean.
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She who dies with the most toys, wins.
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09-20-2011, 07:44 PM
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#17
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Chef Extraordinaire
Join Date: Feb 2007
Location: NW PA
Posts: 12,079
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Thanks Dawg
No, I wouldn't say it had a mild flavor. It was very flavorful, but I wouldn't say mild. It was lamby  Like some fish is fishy. You either like it or you don't. The herbs definitely help tame it down. This is basically how I make lamb burgers except I use fresh oregano (and no rice). The asparagus and lemon flavor went perfect with this.
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This is not a link to a blog site. Do not click. You won't be taken anywhere.
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09-20-2011, 08:39 PM
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#18
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Master Chef
Site Moderator
Join Date: Apr 2011
Posts: 6,942
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Hmm. My most recent lamb consumption has been limited to Greek food and baby lamb chops. May have to give it a try again.
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She who dies with the most toys, wins.
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Greek Meatballs in Asparagus Lemon Sauce
Kayelle
Because this is a recipe put together by inspiration of other recipes, and my own ideas, I think I can safely call it my own. It's [B]really[/B] delicious.
1 lb. ground lamb
1/3 cup long grain rice, uncooked
1/3 cup white onion, very finely chopped
1 clove garlic, minced
1 tsp. ground oregano, crushed between palms
2 tbsp. chopped fresh parsley
2 tbs. chopped fresh mint
Salt and freshly ground pepper to taste
1 large egg
1/2 cup all-purpose flour
4 cups chicken broth (I use Swanson)
1 lb. fresh asparagus, trimmed and cut into 2 in. pieces
For the sauce:
2 large eggs at room temp
2/3 cup fresh squeezed lemon juice (nothing else will do)
Combine ground lamb, rice, onion, garlic, parsley, mint, oregano, salt, and pepper in a bowl. Add egg to mixture and mix well. Place flour in a shallow dish. With wet hands, shape into walnut-sized balls. Roll meatballs in flour and shake off excess.
Heat four cups of the chicken broth in a Dutch oven or a deep large skillet until boiling. Carefully place the meatballs in a single layer on the bottom of the pot. Gently simmer covered, over low heat for 25 minutes. Remove the lid and add the asparagus while you make the sauce, being careful not to over cook. You want it cooked till just crisp tender.
For the sauce:
Using a whisk, beat the eggs in a medium bowl until frothy. Add plenty of salt, and white pepper. Slowly whisk in the lemon juice. Ladle one cup of the pot liquid little by little into egg-lemon mixture to temper the eggs. Remove pot from heat and slowly add egg-lemon mixture stirring gently. Heat over very low heat until sauce thickens and is heated through. Take care not to allow the sauce to boil or the eggs will curdle.
Play music from Zorba the Greek, pour some white wine, and light some candles.
Serve in flat soup bowls, with plenty of crusty rolls to dip in the [B]yummy [/B]lemon sauce.
3 stars
1 reviews
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