The NYTimes photo of this lamb meatball recipe caught my eye recently, and I had to try it using Dave and Sally’s Montana Highland Lamb — a winner! The surprise of the evening, which really shouldn’t be that much of a surprise, I suppose, was how deliciously chèvre and lamb and this tomato sauce go together — don’t skip it! (Keep a little tub of Amaltheia’s chèvre in your fridge — it keeps for weeks and it is a wonderful item to have on hand for cooking, as well as salad making.) Hats off to chef Suzanne Goin of A.O.C. in Los Angeles, the recipe’s creator. Somehow she even got her kids’ school to put it on the menu!
[amd-zlrecipe-recipe:64]
