Watermelon Two-Ways & Lamb Chorizo Bites - Watermelon Board

Ingredients

• 4 cups water (for Pickled Watermelon Rind)
• 1 tablespoon coarse salt (for Pickled Watermelon Rind)
• 2 cups peeled watermelon rind (leave a thin layer of pink), cut into 1 x ½ x 2-inch pieces (for Pickled Watermelon Rind)
• ¾ cup granulated sugar (for Pickled Watermelon Rind)
• 1 all spice berry (for Pickled Watermelon Rind)
• ½ cup cider vinegar (for Pickled Watermelon Rind)
• 4 peppercorns (for Pickled Watermelon Rind)
• 4 cloves (for Pickled Watermelon Rind)
• ½ teaspoon pickling spice (for Pickled Watermelon Rind)
• 1 long slice of fresh gingerroot (for Pickled Watermelon Rind)
• ¼ teaspoon celery seeds (for Pickled Watermelon Rind)
• 2 pounds lamb meat (for Lamb Chorizo)
• ½ pound lamb fat (looking to achieve an 80-20% ratio of lean to fat) (for Lamb Chorizo)
• 1 tablespoon + ½ teaspoon kosher salt (for Lamb Chorizo)
• ½ teaspoon sugar (for Lamb Chorizo)
• ½ teaspoon black pepper (for Lamb Chorizo)
• 1 teaspoon toasted ground cumin (for Lamb Chorizo)
• ¾ teaspoon dried thyme (for Lamb Chorizo)
• 1 teaspoon smoked paprika (for Lamb Chorizo)
• Few leaves of fresh mint, finely chopped (for Lamb Chorizo)
• 1 small Spanish onion, chopped and sautéed (for Lamb Chorizo)
• 2 cloves of garlic, chopped and sautéed with onion (for Lamb Chorizo)
• ⅛ cup ice water (for Lamb Chorizo)
• 2 cups Greek yogurt (for Greek Yogurt and Pickled Watermelon Rind)
• ¾ cup pickled watermelon rind, minced and free of excess moisture (for Greek Yogurt and Pickled Watermelon Rind)
• 1 teaspoon mint, finely chopped (for Greek Yogurt and Pickled Watermelon Rind)
• Dash salt (to taste) (for Greek Yogurt and Pickled Watermelon Rind)
• 1 watermelon (for Greek Yogurt and Pickled Watermelon Rind)