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–+ servings

Smoked Mediterranean Lamb Mini Meatloaves with Herbed Couscous

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Rett Main Course
Kategori Mediterranean
serveringsstørrelse 4 people

Ingredienser
  

  • 1 pound ground lamb
  • 1/3 cup plain breadcrumbs
  • 1 large egg
  • 1/4 cup crumbled feta
  • 2 tablespoons finely chopped red onion
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 cup dry couscous
  • 1 cup boiling water
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh mint
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon lemon juice

fremgangsmåte
 

  • Preheat a smoker to 250°F. Use a mild wood such as cherry or apple so the smoke complements the lamb and herbs.
  • In a large bowl, combine the ground lamb, breadcrumbs, egg, feta, red onion, garlic, oregano, cumin, salt, and black pepper. Mix gently until evenly combined. Divide the mixture into four portions and shape each into a small oval loaf.
  • Brush the mini meatloaves lightly with olive oil. Place them on the smoker grate with a little space between each one. Smoke until the centers reach 160°F on an instant-read thermometer, about 1 to 1½ hours depending on their size and the smoker.
  • While the meatloaves smoke, put the couscous in a heatproof bowl. Pour the boiling water over it, cover the bowl, and let it stand for 5 minutes. Fluff the couscous with a fork, then stir in the parsley, mint, lemon zest, and lemon juice.
  • Serve each lamb mini meatloaf over a portion of herbed couscous.

merknader

Shape the loaves to a similar thickness so they cook evenly, and check the temperature in the center of the largest one. For a stronger lemon note in the couscous, add a little more lemon zest before serving.
Course: Main Course
Cuisine: Mediterranean
Equipment: Smoker, Instant-Read Thermometer, Large Mixing Bowl, Heatproof Bowl