MACADAMIA CRUSTED MAHI SALAD
Tender Mahi Mahi with a crispy, crunchy macadamia nut crust served over a delightfully fresh salad dressed in a simple vinaigrette. This versatile salad recipe is a great way to use up whatever fresh veggies...
LAMB MEATBALL SUB SANDWICHES
Jason Glover
6
15 minutes
15 minutes
414
Juicy, succulent, lamb meatballs on toasty brioche buns! Don't skip the Wenzel sauce, if you can help it - it makes them magical!
Ingredients
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1 lb ground lamb
1 tsp paprika
1 tsp garlic powder
1 tsp Italian seasoning
Salt and pepper to taste
2 tbsp coconut oil
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6 brioche hotdog buns (I used jicama wraps for a gluten-free version)
Mustard
BBQ sauce (I used Red Duck)
Banana pepper rings
Sliced mozzarella
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Directions
- Combine the ground lamb and seasonings in a large bowl and mix until well combined.
- Scoop the mixture by the rounded tablespoonful (you don't want them too big) and shape into balls.
- Heat the coconut oil in a large cast iron skillet over medium high heat (stovetop or on the grill).
- Cook the meatballs, turning often, until browned on all sides. (If using a grill, you can finish them off on the grill for a little extra flavor.)
- Toast your brioche hotdog buns then spread a bit of mayo on them. Add some mustard, BBQ sauce, banana pepper rings, and sliced mozzarella.
- Top each roll with three meatballs and finish with a generous drizzle of Wenzel sauce.
