Lamb Chopper – Cheese Of The Month Cooking
What do you get when you mix a healthy dose of lamb, a small amount of Lamb Chopper cheese and some spices? A delicious addition to any meal, that’s what! Our newest recipe this month is for a fresh, tasty sub that will totally blow your mind. Take a peek inside to find out how to make this drool-inducing concoction.
The “Cheese of the Month” for May is the Cypress Grove Lamb Chopper – an aged sheep’s milk cheese that lends itself to a nutty, subtly sweet flavor. It is also a great melting cheese, which makes it a great choice for our featured sub of the month, a Lamb Chopper Meatball Sub. The cheese is highlighted in a couple of ways: both in the meatballs and as a sub topper.
Lamb Chopper Meatball Sub
- 2 large eggs
- 8 oz. Lamb Chopper grated
- ½ cup fresh parsley chopped
- 2 garlic cloves minced
- 2 lb ground lamb
- ½ cup breadcrumbs
- Salt and pepper to taste
- Marinara sauce to taste
- Baguette or sub roll
- 4 oz sliced Lamb Chopper
- Whisk together eggs, grated Lamb Chopper, parsley, garlic, and salt and pepper until incorporated. Add lamb and breadcrumbs. Mix gently by hand, forming 8 meatballs. Place on greased or oiled cookie sheet and bake for 15 minutes.
- To build the sandwich, cut the baguette or sub roll and top with meatballs. Cover with marinara sauce and top with sliced Lamb Chopper. Bake for 10-15 minutes or until lightly browned. Add fresh basil or parsley and slice into four servings.
Make Lamb Chopper Meatballs Your Own
Of course, a natural choice for the baguette used in this unique sandwich recipe would be one baked fresh daily in our own Carriage House bakery. You could build a sandwich on other sliced bread as well. Why not serve these with marinara over your favorite pasta?
Trying to cut down on carbs? These would be just as tasty served alone with a green side-salad. Or even with a side of cauliflower rice, or hearts of palm noodles.
It wouldn’t be carb-friendly, but you can bet these would be delicious served alongside a generous portion of creamy polenta.