Please visit our farm website HERE for more recipes and information about our pasture raised lamb. Call or text me at 803-804-3541 to place an order to pick up at the farm or for any questions you might have, including pre-orders for the Waxhaw Farmers' Market on Saturday mornings.
2 pounds Fox Trot Farm ground lamb
1 1/2 cups fresh bread crumbs (not the dry from the box)
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1 tablespoon Worcestershire sauce
2 teaspoons garlic salt
1/4 teaspoon pepper
Pinot Noir Sauce (see recipe below)
Preheat oven to 375 degrees F. Lightly oil a large shallow baking dish or pan.
In a large bowl, combine Fox Trot Farm ground lamb, bread crumbs, celery, onion, eggs, Worcestershire sauce, garlic salt, and pepper: mix well. Shape into 24 (1 1/2-inch) balls. Place in one layer in prepared baking dish.
Bake for 20 minutes. Meanwhile, make sauce (see below). Remove meatballs from pan and discard fat. Place meatballs in bowl and pour sauce over. May freeze or refrigerate. Before serving heat in microwave at 70% power, stirring frequently, until heated through. Place in a heated chafing dish or a slow cooker and keep warm while serving. Serve with appetizer toothpicks.
This is also great served over rice as a meal.
Pinot Noir Sauce
1 (16-ounce) can whole cranberry sauce
1 cup firmly packed brown sugar
1/2 cup Pinot Noir
2 teaspoons hot Chinese mustard
In a medium-size saucepan over medium heat, add cranberry sauce, brown sugar, pinot noir wine, and Chinese mustard; stir to combine. Simmer, uncovered, for 5 minutes, stirring often. Remove from heat; set aside.