I’m constantly searching for new combinations of flavor. As well, am continually striving to embrace seasonal eating. I had bookmarked a recipe for pomegranate-glazed lamb meatballs, but wanted to lighten the heartiness of the meatballs with something springy. Hmm…

I came across a recipe for a radish-rhubarb slaw with shallots, mint and a lemony vinaigrette. Had never considered eating rhubarb in this manner (i.e., raw). Most recipes seem to call for cooking rhubarb with loads of sugar to balance out its tartness. But why not embrace rhubarb’s inherent tartness instead of masking it with sugar? Thinly sliced and added to a salad/slaw, it’s quite nice. Rhubarb has the crispness, of, say, a granny smith apple with a nice tart pop of flavor to offset the spiciness of the radish (in this case, watermelon radish, though any variety of radish would work). It also added that light, spring-y element I was searching for.

The lamb meatballs are glazed with pomegranate molasses, which adds a slight acidic punch, with just a hint of sweetness. I like pomegranate molasses without added sugar such as this one. To round it all out, I served the lamb meatballs over a bed of spiced yogurt and finished with a sprinkling of chopped, roasted pistachios. Yum!

What’s on your spring cooking agenda?

Lamb Meatballs

Makes approximately 20 medium-large meatballs
1/2 cup breadcrumbs
1/2 cup full fat milk
1 1/2 pounds ground lamb
1/2 teaspoon salt
3/4 cup loosely packed scallions
3 garlic gloves, minced
1 1/2 tablespoons fresh chopped rosemary
2 tablespoons pomegranate molasses
1 egg
1/3 cup roasted, finely chopped pistachios
1 tablespoon olive oil for cooking meatballs

Combine the breadcrumbs and milk in a large bowl. Add the remaining ingredients (with the exception of the oil) and mix until just combined. Form into golf ball-sized meatballs.

Heat oil in a large skillet over medium heat. Add meatballs (in batches, if needed) in a single layer. Cook, turning every few minutes until browned on all sides. Continue to cook, lowering heat if necessary, until lamb is cooked through, about 8 to 9 minutes. Drizzle with a little extra pomegranate molasses. Take off the heat.

Rhubarb-Radish Slaw

3 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1/2 teaspoon lemon zest
Drizzle of honey, about 3/4 teaspoon
3/4 teaspoon dijon mustard
pinch of cayenne
2 stalks of rhubarb, julienned
1 large watermelon radish, julienned (or substitute with other type of radish; you’ll want an equal ratio of rhubarb to radish)
1 small shallot, thinly sliced
1/4 cup of mint, thinly sliced
Salt to taste

Combine olive oil, lemon juice, lemon zest, honey, dijon and cayenne in a bowl. Whisk to combine. Season with pinch of salt.

Combine rhubarb, radish, shallot and mint in a bowl. Toss with dressing. Season with salt to taste.

Spiced Yogurt

1 cup plain full-fat yogurt
2 garlic, crushed to a paste
2 1/2 tablespoons lemon juice
2 tablespoons tahini
2 tablespoons chopped parsley
1 tablespoon olive oil
1/4 teaspoon salt
pinch of cayenne

Combine all ingredients in a bowl. Stir to combine.

To Serve:

Spread yogurt on the bottom of each bowl. Top with a few meatballs. Sprinkle roasted, chopped pistachios on top. Finish with a drizzle of pomegranate molasses. Serve with rhubarb-radish slaw.