These brown butter–enriched lamb meatballs get a burnished crust from a stint in the oven. They’re served over a fire-roasted eggplant baba ganoush, which is scented with a hint of vanilla and emulsified with almond butter in place of tahini. The result is a striking balance of salty and fatty, smokey and nutty, meaty and sweet. We recommend pairing it with a rich and roasty porter, like Deschutes Black Butte or Brooklyn Black Ops.
Published at Thu, 07 Feb 2019 10:28:11 +0000