Michael Symon's Lamb Keftedes
- 1/2 cup minced or grated Onion
- 1 Garlic clove (smashed and coarsely chopped)
- 1/2 cup diced Day-Old Bread
- 1/2 cup Whole Milk
- 1 pound ground Lamb
- 1 large Egg
- 1 teaspoon torn fresh Oregano leaves
- 1/4 teaspoon ground Coriander
- 1/4 teaspoon ground Cumin
- 1/8 teaspoon ground Cinnamon
- pinch of grated Nutmeg
- Olive Oil
- handful of fresh Mint for garnish
- 2 Lemons (cut into wedges)
- Salt and freshly cracked Black Pepper
- Canola Oil
- Flour (for dusting)
- Heat 2 teaspoons of olive oil in a medium saute pan or skillet over medium heat. Add the onion and a generous pinch of salt, and cook until the onion releases some moisture and begins to soften, 1 to 2 minutes. Toss in the garlic and cook, stirring, until the onion is translucent and the garlic is softened, 2 or 3 minutes. Scrape out onto a plate and let cool.
- Meanwhile, put the bread in a small bowl and pour in the milk. In a mixing bowl, combine the onion and garlic and meat. Add the egg. Squeeze out the bread, discarding the milk, and add the bread along with the lamb, oregano, coriander, cumin, cinnamon, nutmeg and a good teaspoon of pepper. Mix the ingredients with your hands until they're all evenly distributed. Cover with plastic wrap and refrigerate until ready to use (up to 1 day).
- Form the mixture into balls, a little smaller than golf balls. You should have about 20. Roll them in flour, shaking off excess.
- In a large shallow pan, add enough canola oil to come up to about a third of the height of a keftede and heat over medium heat until hot. Pan-fry the keftedes, turning once, just until cooked through but still moist inside and with a nice crust outside, about 5 minutes. Remove to a paper towel lined plate to drain.
- Arrange the keftedes on a serving platter. Grind some fresh pepper over them, tear mint leaves and grate the zest from the whole lemons, and drizzle with extra-virgin olive oil and a sprinkle of salt. Serve the lemon wedges on the side.