Two Ways to Spice up Fall Lamb

Quick Cooking Autumn Mince Recipes for Meatballs and Lamb Burgers

Sep 22, 2008 Susan Morris

Fall lamb, compared to eating lamb in spring, has a stronger developed flavour that works well with spices. Two recipes for autumn lamb burgers and meatballs follow.

Buying a bigger flavour with Fall lamb means that a cook using strong spices will not drown out the taste of organic lamb meat.

In the following recipes, coriander and black pepper are added to autumn lamb mince in generous quantities to make meatballs and lamb burgers.

Fall Lamb Meatballs Recipe

Ingredients:

500g organic lamb mince
1 small red onion
Large handful of fresh coriander
2 teaspoons of freshly ground black pepper

Directions:

Remove organic lamb mince from butcher’s bag or market packaging and break up into a glass mixing bowl.
Leave at room temperature for 5 minutes.
Preheat an oven to 190 degrees Celsius.
Chop finely a small red onion.
Wash and roughly chop a handful of fresh coriander.
Mix the chopped onion and the coriander with the lamb. Freshly grind black pepper over the meatball mixture.
Wash hands in warm water and hand roll lamb mixture into meatballs sized to cook’s own taste, shown in the first photograph below.
Cook the lamb meatballs in the oven for 15 to 20 minutes until browned, turning once. The second photograph shows lamb meatballs cooked in their own juices as they leave the oven before serving.
A cold sauce to accompany the Fall Lamb Meatballs can be made from blending well 50g of plain yoghurt, a red chilli and 4 teaspoons of castor sugar.

Fall Lamb Burger Recipe

Ingredients:

500g organic lamb mince
1 tablespoon of ground coriander
1 tablespoon of freshly ground black pepper

Directions:

Remove organic lamb mince from butcher’s bag or market packaging and break up into a glass mixing bowl.
Leave at room temperature for 5 minutes.
Preheat an oven to 190 degrees Celsius.
Freshly grind a generous amount of black pepper over the meatball mixture and then add a tablespoon of ground coriander.
Wash hands in warm water and shape the lamb mixture into lamb burger patties sized to cook’s own taste.
Depending on the thickness of the burger patties, cook the meat in the oven for 15 to 25 minutes until browned, turning once.
Fall lamb burgers can be served in a homemade wholemeal roll with a thick slice of feta cheese and fresh outdoor tomatoes, shown in the photographs below.

Buying Lamb Mince in the Fall

Fall lamb that has been minced should look pinkest when raw and have a little fat running through the mince. Fall lamb does pack more taste than Spring lamb. In Spring lamb can be roasted simply with rosemary and/or thyme. Fall lamb offers this cooking option or works well with coriander and black pepper.

Shoppers keen to shop in season and to be aware of their sourcing of their lamb will find that buying from a farmer’s market or butcher’s can meet this information need. Supermarkets may display the source of the meat and will sell lamb from more than one farm.

The copyright of the article Two Ways to Spice up Fall Lamb in Seasonal Cooking is owned by Susan Morris. Permission to republish Two Ways to Spice up Fall Lamb in print or online must be granted by the author in writing.