Ingredients
Meatballs
- 1 pound ground lamb
- 1 egg
- ½ onion, minced finely
- 1 slice of bread, chopped finely
- ½ cup cilantro, chopped finely
- ½ tablespoon minced garlic
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon garam masala
- ½ teaspoon salt
- ½ teaspoon curry powder
- ½ teaspoon cayenne pepper
Galette
- 1 large red bell pepper, cut into ½” strips
- 1 purple onion, sliced
- 1 teaspoon cumin
- 1 teaspoon coriander
- 6 tablespoons olive oil
- Fresh sprigs of thyme
- Handful fresh parsley, chopped
- Handful cilantro, chopped
- 1 sheet puff pastry, thawed
- 1 egg, beaten, for brushing the pastry
- 4 tablespoons sour cream
- 4 large fresh eggs
- Salt and fresh cracked pepper
Preparation
- Preheat oven to 400°F.
- To prepare galette, mix together the pepper, onion, thyme and spices in a bowl. Add the olive oil and toss well so that everything is coated with the oil and spices.
- Spread on a baking sheet and roast for about 30 minutes, stirring and rearranging the vegetables a few times so they don’t burn. Sprinkle the vegetables with half the fresh herbs and set aside.
- While vegetables roast make meatballs. Mix everything together well and cook in saucepan over medium-high heat until well cooked, approximately 8 to 10 minutes.
- Turn the oven up to 425°F. Roll out the pastry on a floured surface until it reaches a 12” × 12” circle. Transfer to a parchment or silpat lined baking sheets.
- Brush pastry all over with a beaten egg. Spread the inside with sour cream.
- Top with the vegetable mixture and parsley. Leave shallow depressions for the eggs, which will go in later.
- Crimp crust around galette, brush with egg wash and add parmesan cheese to crust.
- Bake for about 10 minutes until rising and starting to brown.
- Remove and arrange lamb meatballs and carefully crack eggs into depressions.
- Put back into the oven for about 10 minutes (or until the eggs are set).
- Sprinkle with salt, pepper, and remaining herbs. Drizzle with olive oil.
Source: American Lamb Board
