1 or 2 slices of hearth style bread (white or wheat), crust removed (delete if using pulled lamb)
1.5-2lbs. cooked, pulled lamb (cut small pieces) and/or ground lamb (not cooked)
1 medium onion, finely chopped or grated
1 rounded tsp. dried thyme
1 rounded tsp. dried oregano
1/8 cup pine nuts, coarsely chopped (not mush, you want fairly big chunks)
1/3 cup golden raisins, coarsely chopped (same as w/pine nuts) & don’t pack the raisins
when you are measuring them.
3 Tbs. coarsely chopped fresh parsley (or if dried use 1 tsp.)
1 egg, lightly beaten (delete if using cooked, pulled lamb)
Salt & pepper to taste (don’t overdo the salt, there is a lot of flavor going on)
12 oz. bottle of chili sauce
4 oz. of tomato sauce or puree (just plain tomato, not Italian)
1 jar of red currant jelly (not a big jar, about 6-8 oz.) If you can’t find the red currant,
use grape jelly.
For frying (if needed): use EVCO or Canola oil – but only if needed!
For: Ground Lamb/Mutton:
This will mix up more easily if the meat isn’t cold from the fridge, so take it out at least an hour before you’re going to make these.
Soak the bread in some water for about 10 minutes (or less, depending on the texture), then drain and squeeze out the bread until it’s pretty dry. Put it in a large bowl and add the meat, breaking it up gently…don’t overwork it, toss around. Then add all the other meatball ingredients. Mix everything together with your hands but don’t knead it like bread…just kind of toss it around with your fingers until it’s all mixed together.
Shape the meat mixture into walnut size balls (or a bit smaller) just until they hold together. Avoid making hard marbles. You can roll the meatballs in a little flour, very lightly…you don’t want to them to get gummy…or you can skip the flour entirely, up to you! (I do not use the flour myself).
Brown the meatballs in a frying pan (oil is opt.) – turning frequently. Don’t overcrowd them and don’t try to turn them until they are ready to “release” from the pan or they may fall apart! Browning will probably take about 8-10 minutes. When the meatballs are browned, just remove and put them on paper towels to drain.
Sauce: In a medium saucepan, mix the chili sauce, tomato sauce and jelly and heat gently until the jelly is liquid. Keep on med/low heat to avoid burning!
For: Boneless Leg and/or Shoulder (you may also use a left-over roast): *Great served on bread!
First roast the meat, cool and “pull” and cut into small pieces (size is up to you). Mix all ingredients (delete the bread & egg) and the sauce ingredients and cook until jelly is melted and ingredients are blended – suggestion: chop & brown onions in small amount of oil, then mix with sauce ingredients, herbs, spices, chopped pine nuts & raisins. Add cooked lamb, heat & enjoy!