Minted Lamb Meatballs with Almond Sherry Sauce (Metric)

Customary version of recipe

Yields 8 portions

Ingredient Amount
Baguette, cut into 1 cm.-thick cubes, (about 500 ml.) 1 ea.
Sherry wine 75 ml.
Ground lamb 1.6 kg
Eggs, beaten 3 ea.
Garlic, minced 45 ml.
Yellow onions, minced 250 ml.
Mint, chopped 37 ml.
Salt 10 ml.
Black pepper, freshly ground 5 ml.
All-purpose flour, as needed 125 ml.
Olive oil, extra virgin 30 ml.
Almond sherry sauce  
Garlic, minced 30 ml.
Yellow onions, diced 575 ml.
Sherry wine 325 ml.
Lamb stock 325 ml.
Almonds, toasted 325 ml.
Lemon zest 15 ml.
Lemon juice 45 ml.
Olive oil 75 ml.
Mint, chopped 150 ml.
Butter, cut into chunks (3/4 stick)

Method

  1. Place the bread cubes on a baking sheet in a single layer and allow to try at room temperature for 2 hours.
  2. Soak the bread briefly in the sherry until the liquid is absorbed, then pulse in a food processor fitted with the steel blade for about 1 minute, or until the mixture is processed into fine crumbs. Transfer to a large bowl and combine with the lamb, eggs, garlic, onions, mint, salt, and pepper using a wooden spoon.
  3. Form the lamb mixture into about 37 ml. meatballs approximately 4 cm. in diameter. Dust with flour. Heat 15 ml. of the oil in a large skillet over medium-high heat. Add half of the meatballs and brown on all sides, about 5 minutes. Transfer to a medium baking dish or casserole. Repeat the process with 15 ml. more of oil and the remaining meatballs.
  4. Make the sauce. Preheat the oven to 175°C. Combine the garlic, onions, sherry, and lamb stock in a medium saucepan or pot. Bring to a boil over high heat, then remove from the heat. Pour the sauce over the meatballs. Place in the oven and bake for 30 minutes, or until the meat registers 75°C on a meat thermometer. Remove the meatballs with a slotted spoon and keep warm in a serving dish covered with foil.
  5. Pour the sauce from the meatballs into a medium saucepan and set aside. Place the almonds, lemon zest, lemon juice, oil, and mint in a food processor fitted with the steel blade, and process to a paste, about 2 minutes. Whisk the paste into the reserved cooking juices. Heat through over medium-high heat for about 2 minutes. Add the butter a little at a time and wisk to finish the sauce. Pour the sauce over the meatballs and serve.

Additional tips

Recipe credit: Kevin Marquet for the American Lamb Board, as presented at the 2006 Worlds of Flavor International Conference and Festival. Published with permission of the author. All rights reserved. Presented at the World Marketplace on Friday, Nov. 3, 2006.

© 2017 The Culinary Institute of America