Watermelon Two-Ways & Lamb Chorizo Bites

Have Made It

A great appetizer with fresh watermelon and pickled watermelon rind Greek yogurt, with lamb chorizo topped with micro greens and a mini crispy cheese wafer.
Recipes prepared for on behalf of The National Watermelon Promotion Board by Chef Dave Woolley, CD Culinary Approach

  • Yields

    Servings will vary.


Pickled Watermelon Rind

Lamb Chorizo

Greek Yogurt and Pickled Watermelon Rind


Pickled Watermelon Rind

  1. In a large pot, bring water and salt to boil over medium high heat. Add rind pieces and boil until tender, about 5 minutes. Strain. Transfer rinds to a large metal bowl.
  2. In saucepan, combine sugar, all spice berry, cider vinegar, peppercorns, cloves, pickling spice, gingerroot, and celery seeds. Bring to a boil over medium high heat, stirring until sugar dissolves. Simmer for 15 minutes, until slightly reduced. Pour over watermelon rinds in bowl. Place plate over top to keep rinds submerged in liquid. Cover and refrigerate for one day. Transfer to a glass jar and keep sealed in the refrigerator for up to 2 weeks. When ready, take and mince finely for the Greek yogurt.

Lamb Chorizo

  1. Mix all ingredients except water. Grind ingredients through medium dye. Mix ingredients by hand, slowly adding water until tacky. Cool overnight. Cook on high heat to sear and add caramelization notes to the meat.
  2. Blend/mix while cooking, trying to achieve a fine ground beef appearance to the chorizo. Place on a cutting board and run a knife through it a few times to help achieve the look or through a buffalo chopper, quickly pulsing.

Greek Yogurt and Pickled Watermelon Rind

  1. Blend all ingredients together.
  2. Let sit 30 minutes to blend before using.

Watermelon Cutting

  1. Clean all the rind then cut lengthwise into quarters of a small seedless watermelon.
  2. Slice off ¼ inch thick triangles of watermelon trying to ensure they are all around the same size, appropriate for appetizers. The triangles should be no longer than 2 inches at the bottom.

Assembly for 10 Bites

  1. 10 each watermelon triangles
    10 teaspoons of lamb chorizo, warm and chopped fine
    1 tablespoon micro greens
    10 each cheese crisps (for example: Sugar Foods)
    5 teaspoons pickled watermelon rind yogurt
  2. Line up the watermelon triangles, then place ½ teaspoon of pickled watermelon rind yogurt in the middle of triangle. Add warm lamb chorizo to the top of the yogurt then “fin” in the cheese crisp in the middle and into the watermelon to hold it straight. Add a few strands of micro greens and serve immediately.

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