City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Lamb Meatballs and Roasted Potato Wedges with Yogurt Sauce

March/April 2015

from Pam Fortier

Serve with a salad with a zingy, mustardy vinaigrette. The yogurt sauce is delicious drizzled on both the lamb and the potatoes. It keeps really well, so I usually make a double batch and keep it in the fridge for other saucing possibilities!

Roasted Potatoes:

Preheat oven to 350°F. Cut 4 medium (unpeeled) potatoes into wedges. Place on a baking sheet, and toss with olive oil, salt and pepper. Roast until crispy and golden, turning occasionally, approximately 40 minutes.

Yogurt Sauce:

2 c. full-fat plain yogurt

1 garlic clove, minced

1/2 t. salt and pepper

1 t. Sriracha hot sauce

2 t. lemon juice, or more to taste

Combine all the ingredients in a medium sized mixing bowl. Set aside for at least one hour.

Lamb Meatballs:

1/2 c. bread crumbs

whole milk

1 lb. ground lamb

1/2 onion, minced

2 garlic cloves, minced

1 egg

1/2 t. Sriracha hot sauce

1/2 t. dried oregano

salt and pepper

Preheat oven to 375°F. Place the bread crumbs in a bowl, barely cover with the whole milk, and set aside to soak.

Add the remaining ingredients to a large mixing bowl, gently squeeze the soaked bread crumbs and add to the bowl. Mix just until combined.

Using a 2-inch ice cream scoop, shape into balls and place in an 8x10-inch baking dish. Bake for about 1/2 hour, or until done. Serves 2 to 4 people, depending on appetites.