GRILLED LAMB MEATBALLS WITH MINT YOGURT
- 1 lb. ground lamb
- 1 cup finely diced yellow onion
- 2 garlic cloves, minced
- 1 ¾ tsp ground cumin
- 1 ½ tsp kosher salt
- few cracks fresh black pepper
- ¼ cup + 1 tbs tbsp chopped parsley
- 1 tsp ground coriander
- 1 large egg, beaten
- 3 ounces crumbled feta cheese
- 8 lemon wedges, for serving
- grilled pita, for serving
- Mint-Yogurt Sauce:
- 1 cup Greek yogurt
- 2 cloves garlic, minced
- 1 ½ tbsp lemon juice
- 1 tbsp olive oil
- 1/3 cup chopped mint
- salt to taste
- Begin by making the yogurt-mint sauce. Add all of the ingredients to a medium bowl and mix until combined. Season with salt to taste. Cover and set aside until ready to use.
- For the meatballs, add all of the ingredients for the lamb meatballs to a large bowl. Gently mix everything together with your hands, taking care not to over mix (this will ensure the meat stays tender).
- Roll the meat into 16, two-tablespoon-sized meatballs.
- Heat an outdoor grill to high heat. Lightly oil the grate, then place the meatballs on the grill and cook for 12 minutes, 6 minutes on each side. Alternatively, you can cook these meatballs on a lightly oiled grill pan set over medium-high heat, and cook for the same amount of time.
- Serve the meatballs with a large dollop of the mint-yogurt and with a wedge of lemon.
© Recipe courtesy of Kristan Raines from La Crema.
AUGUST WINE CLUB:
MELLOW WINE STYLE
This Pinot Noir is light and soft in style. On the nose, there are notes of dark cherries and strawberries with a slight earthiness. The palate has a soft tannic structure and smooth texture.
Varietal: Pinot Noir
Analysis: 13% alcohol / volume
VS02: 26 mg/L
TS02: 62 mg/L
RS: 2.23 g/L
Wood Maturation: 3 Months, 225L French Oak, 4th fill.
The newest addition to the JHG boutique wine collection is the Pinot Noir. The very first attempt at making this wine, JHG won the trophy for the best Pinot Noir in the Robertson Wine Valley at the Young Wine Awards.
ABOUT JAN HARMSGAT:
Founded in 1723, the Jan Harmsgat Farm (JHG) is situated on the most southern tip of the Robertson wine valley, along the foothills of the Langeberg Mountains in the Western Cape of South Africa. This area is locally known as the “valley of wine and roses”. JHG’s philosophy is to create delicious single-block wines — the smallest production unit for vineyards that may not exceed six hectares per cultivar. Their unique position borders with dry conditions of the Karoo (semi-desert region), along with cool sea breezes from the coastal regions. Learn more about the winery’s history here.
© Information and Photos provided by Jan Harmsgat.
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