Saturday, October 26, 2013

Lamb Meatballs with Rosehips and Rosemary


For the Eat Local Challenge this month, I'm seeking out a variety of local meats. Northern New Mexico lamb is available at the Los Ranchos Growers' Market from MaƱanica Farm, or at the Santa Fe Farmers' Market from Shepherd's Lamb. At the Downtown Growers' Market, Ranchline All-Natural Meats sells lamb raised at Felix River Ranch in southern New Mexico. This year, I'm thinking of buying a whole lamb!

These rich, savory meatballs are a warming meal for a cold fall evening. The flavors of rosemary and rosehips mingle beautifully with a sauce of red wine and figs. Serve with mashed potatoes or polenta to keep it local.

6 oz. fresh rosehips
1 lb lamb
1 large onion
2 T. rosemary
1 t. cinnamon
1 t. salt
1/2 t. black pepper
1 egg
1 T. oil
6 shallots
1 bay leaf
2 C. red wine
2 C. beef stock
4 oz. dried figs

Cut rosehips in half and use a small spoon to scoop out all the seeds and fine hairs. Chop coarsely. Thoroughly mix rosehips, lamb, onion, rosemary, cinnamon, salt, pepper, and egg. Form into meatballs about the size of a golf ball.

Heat oil over medium flame. Brown meatballs on all sides, working in batches, and set aside. Add shallots to the pan and cook until soft. Add wine, stock, bay leaf, and thyme. Arrange the meatballs in the pan with the figs in a single layer, and simmer for about 30 minutes, until the sauce is nice and thick. Serves 4.
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