Roasted Lamb Meatballs with Sweet Pea and Mint Tortellini in Lamb Broth:
While a mint julep might be the traditional beverage for the Kentucky Derby, to celebrate American Pharoah’s win at the Derby yesterday I toasted him with Flying Dog Brewery’s “Mint Chocolate Stout”! When paired with a meal of handmade whole wheat tortellini filled with a cheesy blend of sweet peas and homegrown mint, home ground oven roasted lamb meatballs, all immersed in a delicate homemade lamb broth, this beer pairing brings all the tastes of the Derby to you. The roast-y quality of the dark malts in the stout complemented the roasted lamb, while the refreshing light mint flavor in the tortellini and mint chocolate stout washed it all down.
Lamb Meatballs: fresh home ground lamb meat, salt, pepper, cumin, cinnamon, fresh herbs.
- Fresh Ground Lamb Meat
- Freshly Ground Black Pepper
- Thyme (very small pinch)
- Rosemary (very small pinch)
- Mix ingredients in either a food processor or by hand in a large bowl.
- Using thoroughly washed hands, shape mixture into small, bite sized meatballs.
- Place the rolled meatballs onto a non-stick aluminum foil lined baking sheet, leaving some space in-between each ball, and bake at 375 degrees until meatballs are slightly crisp.
- Remove from oven and allow the meatballs to cool.
Sweet Pea and mint tortellini: whole wheat flour, eggs, water, salt, sweet peas, onions, fresh homegrown mint, parmesan cheese, ricotta cheese, black pepper, cinnamon, cumin, curry spice, ext.
- Whole Wheat Flour
- Sweet Peas (Cooked)
- Onions (Cooked)
- Fresh Mint
- Parmesan Cheese (Grated with a Micro-plainer)
- Ricotta Cheese
- Black Pepper (Freshly Ground)
- Lamb Broth
- Combine the whole wheat flour, eggs, water, and salt to form pasta dough.
- Using a pasta machine or rolling pin, shape the dough into sheets of pasta.
- Using either a knife, cookie cutter, pizza cutter, ravioli cutter, or the rim of an upside-down glass, cut pasta sheets into small sections and set aside.
- Meanwhile combine sweet peas, onions, fresh mint, parmesan cheese, ricotta cheese, black pepper, cinnamon, cumin, and curry spice in a bowl and mix to combine.
- Take each section of reserved pasta and apply a small amount of the pea filling in the center.
- Fold each section in half and carefully seal the edges before folding the far ends together to form a bite-sized tortellini.
- When shaping is complete, boil the tortellini in lightly salted water and strain them when they are done cooking (roughly indicated when they are no longer sticking to the bottom of the pan, but floating).
- Place several of the tortellini in a warm bowl of lamb broth.