- 12 1/3 ounces lean lamb meat (shoulder or leg) (350 g)
- 2 lamb sweetbreads
- 3 sprigs cilantro
- 3 sprigs parsley
- 1 garlic clove
- 2 pinches ground coriander
- 1/8 ounce salt (5 g)
- 2 pinches Espelette pepper
Step 1: Meatballs
Finely grind the lamb meat and sweetbreads together in a grinder. Transfer to a deep earthenware bowl.
Wash, dry, and pluck the fresh cilantro (coriander) and parsley from the stems, and finely chop the leaves, setting aside a few tips for decoration.
Peel and chop the garlic clove. Add the garlic and herbs to the bowl and mix well.
Season the meat with ground coriander, salt, and Espelette pepper. Mix well, then make four large meatballs. The meatballs are ready to be cooked.
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