Manualoha Poipu Kai Resort Koloa Kauai HI

1 lb. ground lamb
1/2 cup panko bread crumbs
1/4 cup milk
1/3 cup  feta cheese, crumbled
1 tsp. fennel seeds
2 T. zatar (Penzey’s brand)
1 egg, beaten
1/3 c. parsley, chopped

Toast fennel seeds in a small skillet over medium heat just until fragrant (about four mins.) Meanwhile, soak panko crumbs with milk in a large bowl.  Stir in feta, spices, egg and parsley, mixing thoroughly to break up any large pieces of feta.   Mix in lamb, gently kneading by hand.  Shape into 1 ½” balls (12 per pound) and place on rimmed cookie sheet.  Bake at 350 degrees for 20 -25 mins. (160 degree internal temperature).  Serve with ranch dressings and goat cheese and chickpea salad.

Kimchee Ranch Dressing
¼ c. refrigerated yogurt-based ranch dressing
1 tsp. kimchee, pureed

Sweet Chili Sauce Ranch Dressing
¼ c. refrigerated yogurt based ranch dressing
2 tsp. sweet chili sauce

Mix ranch dressing and sweet chili sauce together.

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