Celebrate The Season With American Lamb

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(NAPSA)—American lamb is a fresh and flavorful addition to any ee festive gathering. There are plenty of versatile, budget-friendly cuts to create a great holiday dish. Lamb meatballs, for example, can be prepared in advance for a stress-free starter. Meatball masters Daniel Holzman and Michael Chernow of New York’s The Meatball Shop share this Mediter- ranean-inspired meatball recipe that is served with a classic tomato dipping sauce to impress guests. Lamb meatballs makefor an easy crowd-pleasing appetizer. Mediterranean Lamb Meatballs (Yield: 24 meatballs) Classic Tomato Sauce (Yield: 7 cups) 2 Ibs ground American lamb 1 cup raisins, chopped % cup walnut pieces, chopped 1 tsp ground black pepper % cup choppedparsley 1% cup chopped mintleaves % cup bread crumbs 3 eggs 2 tsp salt 2 Thsp olive oil Classic Tomato Sauce Preheat the oven to 450 F. Combine all ingredients except for the olive oil in a large mix- ing bowl and mix by handuntil thoroughly incorporated. Drizzle the olive oil over a large baking dish (9x12”), making sure to evenly coat the entire 1 yellow onion, diced (about 1% cups) 4 cup olive oil 1 sprig fresh oregano(or /%2 tsp dry) 1 bay leaf (fresh or dry) 2 cloves garlic, peeled and roughly chopped 2 tsp salt 2 Tbsp tomato paste 2 28-oz cans of tomatoes, chopped Cook the onions with the olive oil, oregano, bayleaf, garlic and salt over medium heat in a large pot. Stir constantly until soft and translucent (about 15 minutes). Add the tomato paste and continue cooking for 5 minutes. Add the surface (use your handto help spread the oil). Roll the meat canned tomatoes and bring to a boil, stirring constantly. Con- ball-sized meatballs and evenly line balls on the baking sheet. ring periodically to keep the sauce from burning. the tray. recipe and other holiday favorites at www.americanlamb.com and by calling (866) 327-5262. mixture into round, golf Roast until firm and cooked through (about 20 minutes). Allow the meatballs to cool for 5 minutes before removing from tinue cooking for 1 hour, stir- Fans of lamb can find this