Watermelon Two-Ways & Lamb Chorizo Bites

Pickled Watermelon Rind

• 4 cups water
• 1 tablespoon coarse salt
• 2 cups peeled watermelon rind (leave a thin layer of pink), cut into 1 x ½ x 2-inch pieces
• ¾ cup granulated sugar
• 1 all spice berry
• ½ cup cider vinegar
• 4 peppercorns
• 4 cloves
• ½ teaspoon pickling spice
• 1 long slice of fresh gingerroot
• ¼ teaspoon celery seeds

Lamb Chorizo

• 2 pounds lamb meat
• ½ pound lamb fat (looking to achieve an 80-20% ratio of lean to fat)
• 1 tablespoon + ½ teaspoon kosher salt
• ½ teaspoon sugar
• ½ teaspoon black pepper
• 1 teaspoon toasted ground cumin
• ¾ teaspoon dried thyme
• 1 teaspoon smoked paprika
• Few leaves of fresh mint, finely chopped
• 1 small Spanish onion, chopped and sautéed
• 2 cloves of garlic, chopped and sautéed with onion
• ⅛ cup ice water

Greek Yogurt and Pickled Watermelon Rind

• 2 cups Greek yogurt
• ¾ cup pickled watermelon rind, minced and free of excess moisture
• 1 teaspoon mint, finely chopped
• Dash salt (to taste)
• 1 watermelon