Cured Lemon and Herbed American Lamb Meatballs with Shallot & Herb Pomegranate Salad
In this episode, I make cured lemon and herbed lamb meatballs served over creamy feta yogurt and topped with a vibrant shallot & herb pomegranate salad. The tangy cured lemon adds a bright contrast to the savory meatballs, making the dish feel both fresh and indulgent. The herbed lamb is tender and flavorful, showcasing the rich taste of American Lamb. Pairing it with the creamy feta yogurt creates a perfect balance of textures and flavors. The shallot and pomegranate salad on top adds a crisp, refreshing bite to each mouthful. Loaded with B vitamins and protein, this recipe is bright, delicious, and surprising–the cured lemons make the lamb sing! Add them chopped to lots of other recipes such as dressings, stuffing, and vinaigrettes. You can even eat the rind with no problem after the cure.
This meal feels fancy but is surprisingly easy to make. American Lamb is not only delicious, but it also supports hardworking farmers. By choosing locally sourced lamb, we’re helping to sustain agricultural communities and enjoy fresher, more flavorful ingredients. I owe a big thank you to Reed and Robyn Anderson of Anderson Ranches in Brownsville, Oregon for generously allowing us to visit and speak with them about all things raising quality lambs.
Special thanks to our sponsor for this episode: The American Lamb Board.
Cured Lemon and Herbed American Lamb Meatballs with Shallot & Herb Pomegranate Salad
Prep time 15 minutes
Bake time 15-17 minutes
Makes 16-20 golf ball-sized meatballs
Cured lemons (adapted from Cook’s Illustrated):
3 medium-sized lemons, thinly sliced, ends removed
3 tablespoons sugar
3 tablespoons kosher salt
1/4 cup white vinegar
1/3 cup olive oil
Meatballs :
1 pound ground lamb
1 cup panko breadcrumbs
1 egg
1/4 cup chopped onions
4-5 cured lemon slices, chopped
1/4 cup chopped fresh dill
1/4 cup chopped fresh flat leaf parsley
Salt and pepper to taste
Creamy feta yogurt :
5-ounce container whole milk feta
1 cup whole milk Greek yogurt
3-4 slices cured lemons
1/2 cup mixed fresh herbs: dill and flat leaf parsley
1 small clove garlic
Salt and pepper to taste
1/4 cup heavy cream
Shallot & herb pomegranate salad:
3 medium sized shallot bulbs, thinly sliced
1/4 cup white vinegar
1 teaspoon honey
Salt and pepper to taste
1/2 cup tightly packed chopped cilantro
2/3 cup pomegranate seeds
1/4 cup olive oil
The lemons take 24 hours to cure, so prepare the cured lemons a day ahead of the other dish components.
- Slice the lemons as paper-thin as you can.
- In a large jar combine lemons, sugar, salt, and vinegar. Let stand for an hour. Once the sugar and salt dissolve, top with olive oil. Stir to combine. Store in the fridge 24 hours before using. These last up to 6 weeks in the fridge.
- To make the meatballs, preheat oven to 425 degrees and line a baking sheet with parchment paper or foil. Mix all meatball ingredients in the work bowl of your stand mixer or mix by hand in a large mixing bowl.
- Pinch golf ball-sized portions and roll between your palms to form the meatballs. Place each on the lined baking sheet.
- Bake 15-17 minutes or until the balls are deeply browned and cooked through. USDA recommends ground lamb reach an internal temperature of 160F.
- While the meatballs bake, make the yogurt. Add all feta yogurt ingredients to a food processor and mix until smooth and creamy, roughly 2-3 minutes. Set aside.
- To make the salad, place thinly sliced shallots in a bowl. Rinse with cool water if they are too strong to the taste. Add vinegar, honey, salt and pepper, and cilantro. Gently stir salad to combine. Add pomegranate seeds and olive oil. Mix again.
- To assemble, smear the yogurt on a plate and top with hot meatballs. Dress with salad. Enjoy!