Monday, April 5, 2010

Easter Lamb, my way.

I'm kind of pissed that I forgot to stuff in some mint for a little green pop to the photograph, but whatever, I guess. Welcome to my Easter lamb, meatball style, with homemade tzatziki.  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.

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