Spicy Tomato Sauce American Lamb Meatballs

Ingredients:

LAMB MIXTURE

2 lb American Lamb Ground Lamb

1/3 olive oil

3/4 – 1 cup breadcrumbs

3 cloves of garlic

1 tablespoon chilli flakes

1/2 teaspoon cinnamon

1 tablespoon cumin

1/2 teaspoon cayenne pepper

1/3 cup chopped mint

1/3 cup chopped basil

1 egg

Salt and pepper to taste

SPICY TOMATO SAUCE

1 white onion (diced)

3-4 cloves garlic (minced)

1-28oz can whole peeled tomatoes 1⁄2

jalepeno

1 teaspoon paprika

1 teaspoon sesame oil

2 teaspoon chili flakes

1 tsp soy sauce

2 teaspoon chili paste/harissa

1 teaspoon Sriracha

1/3rd cup feta cheese

Salt and pepper to taste

Parsley – for garnish

3 INGREDIENT SIMPLE SUMMER SALAD

1 bulb of fennel (thinly sliced)

1-2 oranges in segments

1 cup arugula

For the dressing: mix 1 lemon, 1 tsp of dijon mustard and 2 tsp of olive oil

DIRECTIONS:

Prepared a bowl with enough water to cover the artichokes. Take the lemon halves and squeeze the juice into the water and place aside. Prep the artichokes by removing the tough outer leaves until you reach the yellowish leaves. With a paring knife, cut off the end of the stem and trim the stem and base until you reach the light green leaves. Cut off about 3/4 inch from the top and cut in half lengthwise. Scoop out the choke ( the fuzzy part) if their is one. After trimming and cutting each artichoke, make sure to place into the prepared lemon water.

In a large pot over medium-heat, add the water, salt, white wine, bay leaves, thyme, garlic and lemon strips. Add the artichokes and bring to a boil. Add the artichokes and cook for 10-15 minutes until tender. Remove with a slotted spoon and let drain on a rack lined with paper towels. Place the potatoes into same cooking liquid and cook for 15-20 minutes until tender but not falling apart. Remove and let cool.

Preheat oven to 425 degrees.

Gently smashed potatoes with the palm of your hand. Toss potatoes and artichokes with olive oil and season with salt and pepper. Spread the potatoes and artichokes out evenly on a sheet pan. Bake until crispy, 20-25 minutes. Let cool slightly and sprinkle with chopped chives and kosher salt.

In a bowl combine the mayonnaise, lemon, garlic, salt and pepper, place aside.

Add 1 tablespoon of olive oil in a heavy bottom skillet over medium high heat, sear lamb rack, fat side down until golden brown 6-8 minutes. Remove from heat. In a bowl, combine dijon mustard, honey and mix. Brush the mixture on top of the lamb. In same bowl combine the butter, rosemary, thyme, garlic and bread crumbs. Mix thoroughly until a paste is formed and spread evenly on top, pressing gently to make sure everything adheres. Place lamb in oven and cook for 25-35 minutes until the internal temperature registers 128 -degrees to 130 degrees.

To serve, place a dollop of aioli on the bottom, top with the artichokes and potatoes and then the lamb. Add more aioli and enjoy!