Pugliese Lamb and Pumpkin-Seed Polpette with Charred Broccoli Rabe
Hand-rolled lamb polpette ground with toasted pumpkin seeds and oregano, pan-seared, and served alongside charred broccoli rabe with garlic-chili olive oil. Lamb and pumpkin seeds are two of the densest zinc sources in the Mediterranean palette.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 1
Ingredients
- 4oz raw (113g)ground lamb
- 2tbsp (16g)raw pumpkin seeds, toasted and finely chopped
- 1smallegg, whisked
- 1clove (3g)garlic, minced (for polpette)
- 1tspdried oregano
- 2cups (180g)broccoli rabe, trimmed
- 1tbsp (14g)extra-virgin olive oil (for searing)
- 1tbsp (14g)extra-virgin olive oil (for rabe)
- 1clove (3g)garlic, sliced (for rabe)
- 1/4tspcrushed red pepper
- 1/2(~25g juice)lemon, juiced
- 1/4cup halved (38g)cherry tomatoes (for finish)
- 1/4tspsea salt
- 1/8tspblack pepper
Instructions
- 01
Toast pumpkin seeds in a dry skillet over medium heat for 3 minutes, stirring. Cool, then chop fine.
- 02
In a bowl, combine ground lamb, chopped pumpkin seeds, whisked egg, minced garlic, oregano, salt, and pepper. Mix gently until just combined. Roll into 6 polpette.
- 03
Bring a pot of salted water to a boil. Blanch broccoli rabe 90 seconds, then drain and pat dry.
- 04
Heat 1 tbsp olive oil in a wide skillet over medium-high heat. Sear polpette 3 minutes per side until browned and cooked through (internal 160F). Remove to a plate.
- 05
In the same skillet, add the second tbsp olive oil with sliced garlic and crushed red pepper. Cook 30 seconds.
- 06
Add the blanched broccoli rabe and char 3 minutes, tossing once.
- 07
Plate the rabe, top with polpette and cherry tomato halves, and finish with lemon juice.
Nutrition (per serving)
- Calories
- 595kcal
- Protein
- 33g
- Carbs
- 22g
- Fat
- 38g
- Fiber
- 8g
- Selenium
- 22mcg
- Zinc
- 7mg
- Iron
- 5mg
- B12
- 2.5mcg
- Iodine
- 22mcg
- Sodium
- 720mg