Saying that J likes lamb would be an understatement. Before moving to London, I’d never made lamb before. Yes, I’d eaten it in abundance when I lived in Morocco, but I never had a reason to make it for myself. Back in Minnesota, lamb isn’t as popular. In my experience, you can’t find it at the grocery store the way you can in the UK.
To to make a long story short, I decided I needed to learn how to make lamb. I found myself overwhelmed by the lamb roasts at the grocery store and butchers. Not wanting to admit defeat, I decided to try using lamb mince (ground lamb).
Now that I’ve made lamb a few times, I’m no longer intimidated by it. Really, it’s like cooking with any other meat. There are herbs it works well with (mint being one). Not to mention, when you have guests over, a lamb roast really makes it look like you’ve put in the extra effort.
- 1 lb/ 500 g ground lamb
- leaves from 4-5 sprigs of mint.
- 1/2 tsp pepper
- Pinch of salt
- 1/2 tbsp of mixed herb
- 1 egg
- Preheat oven to 400’F/ 200’C
- Using your hands, mix all the ingredients in a bowl.
- Form the mixture into golf ball sized balls and place on a baking sheet lined with parchment paper.
- Bake for 25-30 minutes.
The whole process from start to finish takes between 40-45 minutes. I love making these meatballs, because they transport well and are excellent with a salad for lunch the following day.
Also linked on:
The Crowned Goat