Baklouti Green Chili Lamb Meatballs & Rice With Apricot Jam

Heat. It is essential to intensifying flavors. It radiates out through our taste buds covering us like a spicy detonation of flavors. That’s what Olive This! Baklouti Hot Green Chili Oil does to every bite in this 1 skillet quick meal. Using pantry staples as a shortcut to greatness, you create a weeknight meal that warms you, excites you, and pleases all the senses.

INGREDIENTS:

MEATBALLS

1 lb ground lamb
Zest of 1 lemon
1 t coriander powder
½ t ground oregano
4 t Baklouti Green Chili Pepper Oil
2 T apricot jam
1 large garlic clove finely chopped
2 T shallot finely chopped
1 t kosher salt + ½ t black pepper

SKILLET INGREDIENTS

1 small zucchini diced
2 medium stalks celery diced
1 large clove of garlic finely chopped
1/3 C chopped Italian leaf parsley, divided
1/3 C jasmine rice
1 C vegetable stock
2 T Baklouti Green Chili Pepper Oil
½ C golden raisins
1/3 C apricot jam
1 lemon sliced thin
¾ t kosher salt

METHOD:

• Make meatballs by combining all ingredients. Form into small balls. It should make about 15 – 18 balls. Set aside.
• Chop zucchini, celery, shallot, garlic, and parsley, and then measure out apricot jam, rice, and vegetable stock for the rice mixture.
• Bring a large sauté pan to very high heat. Add the 2 T Baklouti oil, and then brown the meatballs on each side. About 2 minutes each side. Remove and set on a plate.
• Wipe out most of the oil as the lamb would have rendered quite a bit of fat. Leave just a couple of T in the pan. While pan is still hot but turning the heat down to medium high, add the rice and garlic and celery and toast it in the oil for about 3 minutes, adding a bit more oil if desired. Now add the stock, stir until combined, and then add the meat back in. Dot the top with a few thin slices of lemon. Cover, lower heat, and let simmer for about 15 minutes until rice is almost soft. Remove lid. Add half the parsley, and the zucchini and the salt, plus the 1/3 C apricot jam and stir in to combine. let cook on low for about another 5 minutes. Serve with remainder of parsley as garnish.