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Leonard Blaisdell[_2_]

In article >,
(Steve Pope) wrote:

> Thanks for the replies so far.
>
> I know I could season it just like lamb meatballs (for which
> I use garlic, Spanish smoked pimenton, olive oil, lemon juice
> and sea salt), but part of my goal is to differentiate the
> goat meatballs, so as to serve them side-by-side with
> conventional lamb meatballs as a sort of contrast.

Roll the cooked lamb meatballs in freshly chopped mint, and leave the
goat meatballs as is. This may not be a good idea.

leo