Lamb Meatballs and Collard Dolmades

Lamb Meatballs and Collard Dolmades

1/4 cup medium-grind bulgur

1 pound ground lamb

1 small onion, chopped

2 cloves garlic, minced

1 tablespoon ground cumin

1/4 cup chopped fresh mint

Salt and ground black pepper

2 tablespoons olive oil, more as needed

16 to 20 untorn collard leaves

Lemon wedges, for garnish.
Method of Preparation
1. Soak bulgur in hot water to cover until tender, 15 to 30 minutes. Drain bulgur, then squeeze out as much water as possible. Combine bulgur with lamb, onion, garlic, cumin, mint, salt and pepper. Shape into 1-inch meatballs, handling mixture as little as possible.

2. Put olive oil in a large skillet (preferably cast iron) over medium-high heat; when hot, add meatballs and cook for 6 to 8 minutes, turning every couple of minutes. Serve immediately or cool and proceed with recipe.

3. Bring a large pot of water to boil and salt it. Trim stem ends of collard leaves and discard. Put half the leaves in the boiling water and cook for 1 to 2 minutes, or until they are just pliable. Use a slotted spoon to remove leaves from water and transfer to a colander; run leaves under cool water; drain and gently squeeze to remove most of the excess water, leaving them just damp enough so they will stick together when rolled. Repeat with other leaves.

4. Cut leaves in half by running a sharp knife along each side of stem, removing stem in process; trim top and bottom, making a large, rectangular-shaped leaf. Lay one leaf down with widest part facing you. Put a meatball in middle of leaf, bring two sides of leaves together and roll like a burrito to seal it. Put each stuffed leaf, seam side down, on a serving plate. Repeat, cooking and stuffing remaining leaves. Serve with lemon wedges.

Yield: 4 main-course or 8 appetizer serving

Chad's Garlic Lamb, Chad Reott, West Hollywood, CA from The Garlic Lovers Cookbook Vol 2

Chad's Garlic Lamb, Chad Reott, West Hollywood, CA from The Garlic Lovers Cookbook Vol 2
Regional Winner 1982 Gilroy Garlic Festival Recipe Contest
Makes 6 servings
Ingredients
1 leg of lamb ( about 6 to 7 pounds)
30 heads of fresh garlic cloves, separate and peeled HINT The amazing ez roll garlic peeler can do this in seconds
1 large onion peeled
Garlic powder
onion powder
Italian seasoning or Garlic Dude Dust or Special Blend with Garlic from The Garlic Shoppe
1/2 gallon dry red wine HINT Rapazzini Winery makes a delicious red garlic cooking wine
3 tablespoons cornstarch.
Method of Preparation
Coarsely chop 10 to 12 cloves garlic and onion, set aside. Spread remaining whole garlic cloves over bottom of a roasting pan.
With a metal skewer, pierce holes in the lamb lengthwise. Stuff holes with chopped garlic and onion, ( a chopstick simplifies this process) Sprinkle lamb generously with garlic powder, onion powder and Italian seasoning. Nestle lamb onto the bed of garlic cloves and pour enough wine over to reach a depth of 3/4 inch. Roast lamb uncovered in a 325 degree F over for about 30 minutes per pound or until lamb is done to your liking. Remove lamb to a warm platter. Pour contents of pan into a blender and liquify. Transfer to a saucepan. Mix 1 cup red wine with cornstarch and add to liquid heat until sauce is thickened. Carve lamb and pour some sauce over. Pass remaining sauce.