Chef Kent Rathbun Shares The Innermost Secrets of His Spicy Lamb Meatballs

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In part one of this week's Three Course Meal, we gave you a look at Kent Rathbun, owner and executive chef of Jasper's. In part two, we asked Rathbun to complete our thoughts for us. In today's final installment he shares a finger-licking good recipe for spicy lamb meatballs.

The Ken Rathbun Elements products can be purchased at the restaurant or at Central Market. You can certainly use other brands but do so at your own risk. The guy knows his ingredients. So, why mess around?



For The Meatballs
2 ounces olive oil
1 cup white onion, peeled & brunoise
2 tablespoons garlic, peeled & brunoise
2 tablespoons shallot, peeled & brunoise
2 pounds ground lamb
2 tablespoons basil leaves, chopped
4 tablespoons parsley leaves, chopped
2 tablespoons Kent Rathbun Elements Steak & Chop Salt

For The Vidalia Onions
2 ounces whole butter
2 cups Vidalia onions, peeled & julienned thin
2 tablespoons garlic, peeled & brunoise
1 cup Shiner Bock Beer
1 tablespoon Kent Rathbun Elements Steak & Chop Garlic Salt
1 cup Kent Rathbun Elements Ancho Barbeque Sauce

More after the jump...


For The Meatballs
1. In a hot saute pan, add olive oil and saute onions, garlic, and shallots until they start to caramelize. Remove from heat and cool.
2. In a large mixing bowl, add ground lamb and mix with sauteed onions, garlic and shallots until incorporated.
3. Add chopped basil and 1/2 of the parsley and season with Kent Rathbun Elements Steak & Chop Salt
4. Using a 1-ounce ice cream scoop, make meatballs and place on cookie sheet.
5. In a cast iron skillet on medium heat, place meatballs in skillet and brown all sides.
6. Transfer meatballs to a clean sheet pan and store in a warm oven.

For the Vidalia Onions
1. In the cast iron skillet, melt butter in existing lamb fat and start to saute onions.
2. Continue sauteing onions until they begin to caramelize, season with Kent Rathburn Elements Steak & Chop Salt
3. Add Shiner Bock Beer and continue cooking until beer starts to thicken and is nearly evaporated.

To Present Meatballs and Braised Onions
1. Present braised onions on a large platter.
2. Transfer meatballs into the skillet on medium heat and add Kent Rathbun Elements Ancho Barbeque Sauce
3. Bring meatballs to a simmer. Once the sauce is hot, arrange the meatballs on top of the onions and finish with remaining sauce.
4. Garnish with remaining parsley and serve.

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