Monday, April 5, 2010
Easter Lamb, my way.
This recipe was submitted by Food Blogga at the homecook community Food52. The lamb balls are flavoured, among your standard onion/garlic, with beautiful spices such as cumin, cinnamon, nutmeg, and corriander. The recipe calls for toasted pine nuts ground into a meal. I had slivered almonds instead which I toasted up and chopped into tiny little pieces. The nuts proved to be a great addition to the texture and flavour. Truth be told, I ended up eating the remaining lamb balls by dipping in my most favourite and sophisticated condiment: ketchup.