Smoked & Spiced Lamb Meatballs and Burgers

By: Chef Erica
Prairie Street Prime Resident Chef

Always going that extra mile, Chef Erica shows off her grill skills with these next level Smoked & Spiced Lamb Meatballs and Burgers. Using Prairie Street’s delicious Lamb Premium Ground Blend and the unique flavor from the smoker, this is a recipe you'll want for your next BBQ!

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INGREDIENTS LIST FOR THE SMOKED & SPICED LAMB MEATBALLS-

1 pound Prairie Street Lamb Premium Ground Blend

1 teaspoon fennel seed, crushed

1 teaspoon dried oregano

1 teaspoon capers, roughly chopped

1 tablespoon za’atar

1 teaspoon fresh cilantro, finely chopped

1 teaspoon fresh parsley, finely chopped

1 teaspoon fresh scallion, finely chopped

Freshly ground black pepper

Kosher salt

INGREDIENTS LIST FOR THE TAHINI BASE SAUCE FOR LAMB MEATBALLS-

1 cup tahini

½ lemon, juice

½ teaspoon ground cumin

½ teaspoon ground coriander

1 teaspoon cilantro, finely chopped

1 tablespoon pomegranate seeds, divided

INGREDIENTS LIST FOR THE SMOKED & SPICED LAMB BURGERS-

1 pound Prairie Street Lamb Premium Ground Blend

1 teaspoon thyme, finely chopped

1 teaspoon rosemary, finely chopped

2 cloves garlic, minced

Freshly ground black pepper

Kosher salt

4 buns

INGREDIENTS LIST FOR THE LAMB BURGER SAUCE-

1 tablespoon mayonnaise

1 teaspoon dijon mustard

½ lemon, juice and zest

1 teaspoon parsley and scallion, chopped

Freshly ground black pepper

Preparation

Fire up your smoker and set it to 225°F / 107°C.

Cook

In a mixing bowl, combine all of your ingredients for your lamb meatballs. Using your clean hands, gently combine the ingredients being careful not to overmix. Roll your meat into balls and place on a racked sheet pan.

In a separate mixing bowl, combine all of your ingredients for your lamb burgers. Using your clean hands, gently combine the ingredients being careful not to overmix. Pack your lamb into four burgers and place on the racked sheet pan with your lamb meatballs.

Place your seasoned lamb meatballs and burgers in your 225°F / 107°C smoker. Let your meatballs cook to an internal temperature of 150-160°F / 65-70°C and your burgers cook to an internal temperature of about 145-155°F / 62-68°C. This will take about 30 to 45 minutes. Once cooked, remove from the smoker and let them rest for about 15 to 20 minutes.

While your lamb is resting, mix your sauces. In one bowl thoroughly combine all of your ingredients for your Tahini Based Sauce. In a separate bowl thoroughly combine all of your ingredients for your Lamb Burger Sauce.

Plating

Serve your Smoked & Spiced Lamb Meatballs over a generous spoonful of the Tahini Based Sauce with a few extra pomegranate seeds for garnish. Serve your Smoked & Spiced Lamb Burgers on a bun of your choice, with lettuce, red onion, and a generous slathering of the Lamb Burger Sauce.

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