This recipe is part of a set to create an amazing lamb dish. For the other recipes, please use the links below.
Lemon Basil Pesto & Greek Yogurt
Recipe credit: Chef Ian Richardson with Oak Park
Categories
Recipe by
Chef Ian Richardson with Oak Park
Ingredients
- 5LB ground lamb
- 3TBS salt
- 1TBS whole black pepper
- 2TBS whole coriander
- 2tsp whole cumin
- 3TBS whole fennel
- 1tsp Cayenne pepper
- 1tsp Red chili flake
- 1tsp Smoked Paprika
- 1 Cup Oregano chopped
- 1/4 cup parsley chopped
- Zest from 4 lemons
- Juice of 1 lemon
Featured Iowa Ingredients
Directions
- Toast the Black Pepper, Coriander, Cumin, and Fennel. Then, grind these in a spice grinder until fine.
- Mix with the ground lamb along with the remaining spices.
- Add the chopped parsley and oregano to the lamb and mix well.
- Add the lemon zest and lemon juice to the lamb mixture and mix well.
- Form the lamb mixture into balls and bake at 300F until cooked through. Lamb is cooked to medium when the internal temperature is 160˚F.
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