TipHow to Pick Lamb
Lamb is readily available in most supermarkets. The freshest lamb will have soft pink and red flesh with marbling throughout. Avoid anything that looks grey in color.
Read More
1 of 6
Next: How to Freeze Lamb
TipHow to Freeze Lamb
Wrap the lamb in it in its original packaging, airtight, with plastic wrap or aluminum foil. From there, you can also place the meat in an airtight freezer bag to prevent freezer burn. Chops and loins fare best when wrapped individually.
Read More
2 of 6
Next: How to Thaw Lamb
TipHow to Thaw Lamb
Lamb can be defrosted in three ways. As with most meat, refrigeration is the most effective, albeit slowest method. Lamb meat defrosted in the fridge can actually be re-frozen before or after cooking, though there may be a loss of moisture. If you’re in a pinch, lamb can be defrosted in the microwave, or placed in a bowl of cold water (which should be replaced every 30 minutes).
Read More
3 of 6
Next: How to Store Meatballs
TipHow to Store Meatballs
Cooked meatballs can be stored in an airtight container and refrigerated for up to four days. You can also individually wrap larger meatballs in aluminum foil for maximum freshness.
Read More
4 of 6
Next: How to Freeze Meatballs
TipHow to Freeze Meatballs
To freeze meatballs, simply transfer them from the fridge if they are already stored in appropriate airtight packaging. If not, meatballs can be placed in a freezer-safe container or bag. Be sure to eliminate as much air as possible prior to storing and you’ll have fresh meatballs up to four months after freezing.
Read More
5 of 6
Next: How to Thaw Meatballs
TipHow to Thaw Meatballs
Meatballs can thawed in a microwave, but be sure to turn them frequently and consume immediately. You can also bake frozen meatballs on a cookie sheet at 350° for 25-30 minutes. For those who aren’t in a rush, placing the frozen meatballs in the refrigerator is always the most effective thawing method.
Read More
6 of 6
Next: How to Pick Lamb
If you visit Turkey, you’ll see köfte—balls of ground meat (or sometimes ground vegetables) seasoned with onion, herbs, and spices—everywhere. The recipes vary from region to region and town to town. Some köfte are made with bulgur, rice, or breadcrumbs; others are meat only, mostly lamb, but sometimes a combination of beef and lamb. They are served with flatbread, onions sprinkled with sumac, and yogurt. Special equipment: Roll your köfte meat around wide, flat wooden skewers. If you use thin skewers, your köfte will likely fall into the grill. You’ll also need four standard 4-1/2-pound bricks. Wrapped in foil and placed in pairs on opposite ends of the grill, they hold the ends of the skewers aloft so that the köfte float well above the flames as they cook. Bricks can be purchased at most hardware stores. Game plan: To prepare the köfte indoors, set the broiler to high and arrange a rack in the middle of the oven. Form the lamb mixture into flat meatballs (no skewers) and place them on a baking sheet, making sure they’re not touching. Broil until the köfte are no longer pink in the middle, about 10 minutes. This recipe was our featured Gateway Dish for Turkey.
Ingredients:
- 1 pound ground lamb
- 1 medium garlic clove, minced
- 1/2 cup grated red onion, grated on the small holes of a box grater
- 2 tablespoons finely chopped fresh italian parsley
- 2 teaspoons ground sumac
- 1 1/4 teaspoons kosher salt
- 1 teaspoon finely chopped fresh mint leaves
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon hot paprika
Instructions:
- 1Heat a gas or charcoal grill to medium high (about 375°F). Arrange 2 foil-covered bricks on one side of the grill grate. Place 2 more foil-covered bricks opposite the others, about 10 inches away. Soak 8 wide, flat wooden skewers in water for at least 30 minutes.
- 2Meanwhile, combine all ingredients in the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed until evenly incorporated and the meat appears sticky, about 5 minutes.
- 3Check the seasoning by forming a small, thin patty. Pan-fry until the center is no longer raw. Taste and add additional seasoning to the meat mixture as desired.
- 4Fill a medium bowl with warm water and wet your hands in it. Divide the meat mixture into 8 portions, wetting your hands as necessary to prevent sticking. Starting at least 3 inches from the sharp end of a skewer, form the meat around the skewer into a sausage shape about 4 1/2 inches long. To secure the meat on the skewer, open and close your fingers along it, moving up and down the skewer and flattening the meat, creating consecutive grooves. Refrigerate the skewers until the grill is ready.
- 5Once the grill is ready, place the ends of each skewer on opposite bricks so that the köfte are suspended in the air above the flames and grill grate. Cover the grill and cook, turning the skewers occasionally, until the köfte are no longer pink in the middle, about 8 to 9 minutes. Serve over flatbread with sumac and onion salad, yogurt, and pickled vegetables.
- Share on Facebook
- Share on Reddit
- Save (306)
