Baked Lamb Meatballs in Tahini Sauce

Baked Lamb Meatballs in Tahini Sauce

Although we don’t eat lamb (or meat in general) very often, if I had to choose, lamb definitely would be one of my favourites. I like slow roasting the shoulder or leg of lamb, but I’ve never cooked a rack of lamb before, somehow I worry that I’ll mess the timing up and it’ll be dry and chewy. Luckily there are plenty of other ways to enjoy lamb, like these baked lamb meatballs. I’ve been experimenting with these meatballs lately, adding different spices, and so far I like this way the best. Especially the addition of cinnamon and ginger makes such a big difference. Another advantage of this dish is that it takes no time to cook, but you’ll have dish full of flavours.

BAKED LAMB MEATBALLS IN TAHINI SAUCE

Ingredients:

500g lamb mince

1 onion, finely chopped

3 garlic cloves, finely chopped

1/2 teaspoon ground pepper

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/3 teaspoon ground allspice

1/4 teaspoon ground nutmeg

1 tablespoon olive oil

1/4 cup fresh coriander, chopped

For the sauce:

1/2 cup tahini

3 tablespoons lemon juice

1/2 teaspoon ground cumin

salt & pepper to taste

chopped fresh mint/ pistachios to serve (optional)

Method:

  1. Preheat the oven to 200C.
  2. In a large bowl mix together the lamb, onion, garlic, spices, olive oil and coriander, using metal spoon or just using your hands. Shape the mixture into the meatballs and arrange them in a single layer in a baking dish.
  3. Bake for 10 minutes. Meanwhile the meatballs in the oven, combine the tahini, lemon juice, cumin and slowly add 3/4 cup of water to create a smooth sauce. Taste and season with salt and pepper.
  4. Pour the sauce over the partially baked meatballs and bake for another 10-15 minutes, until meatballs are thoroughly cooked. The sauce will look like a thick glaze.  Garnish with chopped nuts or mint. Serve with boiled rice/spinach pilau rice or lentil.

Baked Lamb Meatballs in Tahini Sauce

Roasted Cauliflower & Aubergine with Lemony Tahini Dressing

Here is a great winter salad for your lunch boxes or an alternative side dish. You can literally roast any veg you like (butternut squash, beetroot, carrots, courgettes, red onion, etc.) In this instance, my chosen vegetables are cauliflower and aubergine.

Grilled Cauliflower & Aubergine with Green Lentil and Tahini dressing

ROASTED CAULIFLOWER, AUBERGINE & GREEN LENTIL SALAD WITH TAHINI DRESSING

Ingredients:

1 cup puy lentil, cooked

1 small cauliflower head, separated into the florets

1 large aubergine, chopped into chunks

1 tablespoon olive oil

2 tablespoons tahini

juice and zest of 1 lemon

1 clove garlic, grated

2-3 tablespoons of hot water

spring onion and parsley to garnish (optional)

salt and pepper to taste

Method:

  1. Preheat the oven to 200C.
  2. Toss cauliflower and aubergine with olive oil, salt and pepper then spread out in an even layer on foil-lined baking sheet. Roast for 25-30 minutes or until browned and tender, stirring half way through.
  3. Meanwhile cook the lentil according the instruction on the packet, if it’s not cooked already.
  4. To make the dressing, in a small bowl, whisk together tahini, lemon juice, zest, garlic and salt. Slowly add in the hot water until it’s reached the desired consistency. Stir in parsley and set aside.
  5. When vegetables are ready, serve on a bed of cooked green lentil and drizzle with tahini sauce. Serve warm or at room temp.

 

Easy Homemade Tahini

Homemade easy TahiniI know it’s easier to buy but it is more satisfying to make your own.

Tahini is a paste made from sesame seeds and is a staple in many cuisines, especially in the Mediterranean and Middle East. It plays an essential part in making hummus, although its uses go far beyond that iconic dip.

EASY HOMEMADE TAHINI

(Adapted from The Kitchn)

Ingredients:

1 cup sesame seeds
2 tablespoons, neutral flavoured oil such as mild olive oil, grape seed or canola oil
Salt (optional)

Method:

  1. OPTIONAL – For more nuttier flavour you can roast sesame seeds first. Add sesame seeds to a wide, dry saucepan over medium-low heat and toast, stirring constantly until the seeds become fragrant and very lightly colored (not brown), 3 to 5 minutes. Transfer toasted seeds to a baking sheet or large plate and cool completely. (Careful, sesame seeds can burn quickly).
  2.  Place the sesame seeds in a food processor and pulse until it resembles a crumbly paste.
  3. Add 2 tablespoons of oil to the food processor. Process for 1 to 2 minutes, scraping down the sides as necessary, until the mixture forms a thick and fairly smooth paste.
  4. For thinner tahini, add more oil, 1 to 2 tablespoons at a time, and process until the desired consistency is reached. It should be pourable.
  5.  Add salt to taste and process until combined.
  6. Transfer the tahini to a jar or other airtight container. Store it in the refrigerator for a month or longer. If the mixture separates, give the tahini a good stir before using.