Wednesday, February 22, 2017

We hope everyone is enjoying their items from the February order cycle! We are excited to have new producers including Willow Creek Pastures, an operation out of Castle Rock that is run by two young men who raise lamb and pork, and collaborate with the Colorado Agricultural Leadership Foundation (CALF). CALF is a non profit organization that is dedicated to educating people about agriculture and local food systems. High Plains is proud to support small farms in Colorado and Kansas like Willow Creek, to provide our consumers with high quality, locally produced products. Here is a fantastic recipe featuring ground lamb and ground beef to make use of your recent order!

Moroccan spiced meatballs:


Dipping sauce
1 1/2 cups (14 oz.) low-fat Greek yogurt
Finely shredded zest of 1 lemon
1 tablespoon finely chopped fresh mint leaves
1 tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon finely grated or minced garlic
2 tablespoons finely grated or minced fresh ginger
1 tablespoon finely grated or minced garlic
1 tablespoon ras el hanout*
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 1/2 pounds ground lamb
1/2 pound ground beef chuck
1 tablespoon olive oil or canola oil
Mint sprigs


1. Make sauce: In a small bowl, stir yogurt with lemon zest, mint, olive oil, salt, and garlic. Cover and chill until ready to serve.
2. Make meatballs: In a large bowl, combine ginger, garlic, ras el hanout, salt, and pepper. Add lamb and beef and gently mix just until seasonings are distributed.
3. In your palms, gently roll meat to form 1 1/2-in. balls; set on a rimmed baking pan.
4. Preheat oven to 200°, line another rimmed baking pan with paper towels, and put it and a heatproof serving bowl in the oven to keep warm. Heat a 12-in. frying pan over medium heat. Add oil and swirl to coat. Brown meatballs in 2 batches on all sides, turning as needed, 10 to 12 minutes for medium-rare. Transfer meatballs to the paper towel–lined pan.
5. Transfer meatballs to the warm serving bowl, garnish with mint sprigs, and serve with yogurt sauce.

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