Louisiana style lamb meatballs served with rice makes a hearty winter meal.

Louisiana style lamb meatballs served with rice makes a hearty winter meal.

Café Brulot has been a favorite of Louisiana folks for many years, and no wonder. The gentle citrus flavors topped with orange liqueur will perk up anyone’s after–dinner festivities. I have taken this flavor and slathered it over lamb, making these the tastiest meatballs you will ever eat.

1 pound ground lamb
/ cup fresh bread crumbs
1 egg, beaten
/ teaspoon each salt and
black pepper
/ teaspoon Chinese five
spice powder

Cafe Brulot Sauce:
2 cups strong, brewed coffee
/ cup orange liqueur
2 teaspoons brown sugar
/ teaspoon each grated
lemon and orange peel
Pinch each ground cloves
and cinnamon
1 / tablespoons cornstarch
1 / tablespoons water

Preheat oven to 350
degrees F. Make meatballs
by combining lamb, bread
crumbs, egg, salt, pepper
and Chinese 5-spice powder.
Make 15 meatballs, placing
each in an appropriate sized
baking pan, with at least an
inch-high side. Bake 25-30
minutes, or until completely
done inside.
Meanwhile, make Make
Café Brulot Sauce. Add all
ingredients, except cornstarch
and water, to a large saucepan. Bring to a light boil over
medium heat, whisking frequently. Strain into a bowl and
return to pot. Bring to a boil
once again. In a small bowl,
stir together cornstarch and
water until smooth, creating a
slurry. When coffee mixture is
boiling, add slurry, whisk very
well and cook one additional
minute, until it thickens.
Remove from heat and cover
until needed.
Remove meatballs from
oven, drain and transfer to
saucepan with sauce. Stir to

combine and serve immediately.
— Chef Jim Bailey is The
Yankee Chef and an authority

on New England food and its
history. He is a respected food
columnist from Maine and is
married with four children. You

can email questions or comments to [email protected]
com and visit theyankeechef.
blogspot.com.


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