Adapted from a recipe by Chef Anthony Lamas of Seviche, Louisville, Kentucky
- 1 tablespoon kosher salt
- 2 teaspoons chili powder*
- 2 teaspoons smoked paprika
- 2 teaspoons pressed or finely chopped garlic
- ½ teaspoon hot ground red pepper
- 2 pounds ground lamb shoulder or leg (2 parts lean to 1 part fat)
- 2 large eggs
- ¼ cup dried or fresh bread crumbs
- Zest and juice of 2 lemons
- ⅔ cup fresh herb chimichurri (recipe follows)
* Recipe was tested with a blend containing “pure chili powder,” paprika, oregano, cumin, black pepper, oregano and no added salt.
To Prepare the Albóndigas: Preheat the oven to 375°F. Combine salt, chili powder, smoked paprika, garlic and red pepper in a small bowl and mix well. Place ground lamb in a medium bowl and add eggs, bread crumbs, lemon zest, juice and spice blend. Mix well with your hands. Gently roll meatballs (about 2 ounces each) between hands and arrange 2 inches apart on 2 baking sheets. Bake on a middle rack until browned and cooked through, about 12 minutes. Serve with chimichurri sauce. Serves 5-6 (makes about 16 meatballs).
For the Fresh Herb Chimichurri:
2 cups (total) mint, parsley and cilantro leaves (or equal parts mint and parsley)
¼ cup extra virgin olive oil
¼ cup red wine vinegar
Juice of 1 lemon (about 2 tablespoons)
1 teaspoon pressed or finely
1 teaspoon kosher salt
½ teaspoon hot red pepper flakes
In a food processor bowl, combine all ingredients and process until smooth. Makes ⅔ cup.
Chef Lamas recommends the earthy tones of a Shiraz or Pinot Noir with the lamb balls. Two worthy ones from South America are Chile’s Luca Laborde Double Select Syrah and any of Bodega Chacra’s Pinot Noirs from Argentina’s Río Negro Valley.