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Friday, July 24, 2009

Grilled Lamb Mini Meatloaves

Step One: I bought a whole lamb leg, and ground it using the meat grinder attachment for my KitchenAid mixer. Because this was not a grass finished lamb, I trimmed off all the major chunks of fat and of course, removed the tough connective tissue. It's a little bit of extra work to grind your own meats, but well worth it, I think.

Lamb Meatloaf Recipe
2lb ground lamb
1 medium onion
2 cloves garlic, minced
1 TB Marjoram
1 TB Ground Rosemary
2 tsp kosher or sea salt
1/2 tsp black pepper

Puree the onion in a food processor until it has the texture of apple sauce. Pour it out into the center of cheese cloth or a kitchen towel and wring out all the liquid. Pulse the ground lamb in the food processor to further soften its texture. Add the onion back in along with the rest of the spices. Process until thoroughly incorporated.

At this point you could shape this into a meatloaf and bake in the oven at 325F for about 1 hour. Once it's done, eat it warm or chill and slice for lunch meat.
I shaped the mixture into mini meatloaves and skewered into kabob form. Chill for at least an hour before placing on a well-oiled grill over medium heat.

Paleo Tzatziki
1/2 Cup Mayonnaise
1/2 cucumber
2 cloves of garlic
fresh dill

Shred the cumber with a fine rasp. You can mince the garlic and add it raw or roast it before hand for a sweeter flavor. Mush all the ingredients together and enjoy!

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