Lamb Meatballs with Lemon Tahini Dressing, Herbed Rice, and Cucumber Salad

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Lamb Meatballs 

  • 1 lb grass-fed ground lamb

  • 1 tsp cumin

  • 1/2 tsp oregano

  • 1/2 tsp garlic powder

  • 2 TBSP thinly sliced scallions

  • 1 TBSP chopped cilantro

  • 1/2 tsp red pepper flakes

  • 1 tsp salt

  • pepper

Mix everything in a bowl, form into balls, then bake at 425 degrees for 12-15 minutes. Can also pan sear over medium heat until cooked through :)

Herb Basmati Rice

  • 1 cup organic white basmati rice

  • 2 cups bone broth

  • 1 TBSP chopped cilantro

  • 1 TBSP chopped parsley 

  • Salt and pepper to taste

Cook rice according to package. Once cooked, add in the herbs. 

Tahini Dressing

  • 2 TBSP tahini

  • 1 TBSP lemon juice

  • 2 TBSP water

  • 1/8 tsp sea salt

Mix tahini and lemon juice first. Then add in your water and salt. Mix until creamy. 

Cucumber Salad

  • 1 large cucumber

  • 2 heirloom tomatoes

  • 1 TBSP fresh dill

  • 1/4 cup black olives

  • good quality organic extra virgin olive oil - I love Manni Oil

  • splash of red wine vinegar

  • salt / pepper to taste

Mix all together- I served this with a spring mix :)

LAMBrachel mcconnComment