Name: Herb-crusted Lamb Balls
Cook time: 30 min
Total time: 30 min
Ingredients: 1 lb 450g ground lamb; 2 tablespoons fresh rosemary (finely chopped (or); 2 teaspoons dried rosemary); 1 teaspoon salt (optional, adjust to taste); 1 teaspoon black pepper (optional, adjust to taste); 1/4 cup beef tallow (for frying (or you may need more, depending on your frying method))

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Herb-crusted Lamb Balls

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Cook Time 30

Total Time 30

Servings

Calories 300 kcal

Ingredients

1 lb 450g ground lamb
2 tablespoons fresh rosemary finely chopped (or
2 teaspoons dried rosemary)
1 teaspoon salt optional, adjust to taste
1 teaspoon black pepper optional, adjust to taste
1/4 cup beef tallow for frying (or you may need more, depending on your frying method)

Instructions

Prep the Mixture: In a large bowl, combine the ground lamb with the chopped rosemary, salt, and pepper. Mix well until the seasoning is evenly distributed throughout the lamb.
Form Lamb Balls: Take small amounts of the lamb mixture and roll them into balls, about 1 inch in diameter. This size ensures that they cook quickly and evenly.
Heat Tallow: In a large skillet, heat the beef tallow over medium-high heat. You’ll want enough tallow to cover the bottom of the skillet and come up about halfway on the lamb balls.
Cook Lamb Balls: Once the tallow is hot, add the lamb balls to the skillet in batches, being careful not to overcrowd the pan. Fry them for about 4-5 minutes on each side, or until they’re well-browned on the outside and cooked through to your liking on the inside.
Drain: After frying, remove the lamb balls from the skillet and let them drain on a plate lined with paper towels to remove excess fat.
Serve: Serve the herb-crusted lamb balls hot, either as is or with a side of carnivore diet-compliant sauce for dipping, if desired.