We’ll be floating (and gloating) in the 85-degree/0% chance-of-precip weather tomorrow as we canoe the Niangua River (above). I hope you get to get out and enjoy summer as well. Hit the market, hit a state park but above all, hit the grill. My favorite thing to grill, perhaps in the world, is lamb kofta. Recipe after the jump.
Moroccan Lamb Koftas
(adapted from the excellent Grassfed Gourmet Cookbook, by Shannon Hayes. Recipe provided by Jack Knorek, Oak Moon Farm, Michigan)
3 cloves garlic
2 tablespoons cilantro, chopped
2-3 tablespoons parsley, chopped
2 tablespoons paprika
1.5 teaspoons cumin, coriander, cinnamon and salt
3/4 teaspoon cayenne pepper and black pepper
2 pounds ground lamb (from Susie’s Grassfed Meats)
Combine all ingredients in large bowl and mix well. Form into little sausages (or balls, if you are eternally twelve years old like me). Grill 3-4 minutes each side, breaking one open to check for doneness. If it’s red, cook more. Slightly rosy pink is ready to go. Try hard not to overcook.
Note: I added a pound of goat (from Walk About Acres) and upped the seasoning when I made these Monday and they were even better. A guaranteed go-to recipe.