|Lamb Stuffed Peppers|
For the peppers and meatballs - to one pound of lamb add: 4 Cloves Minced Garlic, 1 Medium Onion, Diced, 1 TB Minced Parsley, 1 Egg, 2 TB Grated Hard Cheese (I used our Tomme), 2 TB Wheatless Breadcrumbs, 2 tsp "Tuscan Sunset" Italian Seasoning, 1 tsp Salt, 1 tsp Black Pepper, and 1 tsp. each Onion and Garlic Powders.
I cut two medium peppers in half and dusted them with tapioca starch so the filling would stick - this recipe makes enough for two more peppers, but I made meatballs for sandwiches instead. I set the grill to 275f, so I could keep turning the beans without having them burn.
|Lamb Meatballs and Broad Beans|
I'm not sure what kind of beans those were, but I marinated them in Drew's Chipotle Marinade and tossed them on the grill while each meat cooked, including the rack of lamb and peppers (cover down).
It took about 30 - 40 minutes for the meatballs, because of the frequent opening of the cover to turn the beans.
|Stuffed Peppers and Lamb Rack on The Big Green Egg|
The peppers cooked about 40 minutes with the cover down; I made a hot/sweet fresh pepper sauce to go with them:
Three roasted medium-hot peppers (de-seeded), 1/8 tsp. salt, 8 Cloves Garlic, 1 Med. Onion, 2 TB Maple Syrup, 3 TB Sunflower Oil, 2 TB Sherry Vinegar; whiz in the blender.
And there you have it! A very large mess on a plate - lamb, 3 ways, plus a sauce.
The hot sauce reminded me of horseradish in strength and went well with each preparation.
|Lamb Stuffed Peppers from the Big Green Egg|