LAMB MEATBALLS WITH TZATZIKI SAUCE
Steps:
- In the bowl with the lamb, add red onion, garlic, egg, bread crumbs, cumin, mayonnaise, fresh mint, and salt. Using your hands, mix thoroughly to distribute the ingredients evenly. With a teaspoon, form the mixture into 24 meatballs. Don't level the meat off or pack the meatballs too tightly.
- Preheat the broiler.
- Lightly spread canola oil on a baking sheet using a paper towel. Place the meatballs two inches apart on the baking sheet, and position the baking sheet 4 inches from the heat source.
- Broil for about 5 minutes, turning once halfway through.
- Arrange the meatballs on a serving platter, and squeeze fresh lemon juice over the top. Sprinkle the cayenne pepper over the meatballs at the last minute. Serve at once with tzatziki.
- Place cucumber, olive oil, lemon juice, lemon zest, salt, mint, and dill in a bowl and mix well. Add the Greek yogurt and mix well.
- Cover with plastic wrap or place in an airtight container, and chill in the refrigerator for at least 2 to 3 hours before serving.
Nutrition Facts : Calories 209 kcal, Carbohydrate 11 g, Cholesterol 55 mg, Fiber 2 g, Protein 15 g, SaturatedFat 4 g, Sodium 253 mg, Sugar 5 g, Fat 13 g, ServingSize 24 meatballs, 12 servings sauce, UnsaturatedFat 0 g
LAMB SLIDERS WITH TZATZIKI
Provided by Food Network
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- For the tzatziki: Cook the beet in boiling water until soft. When cool enough to handle, peel and add to a blender. Puree with the sugar and butter.
- Put the garlic and vinegar in a blender and blend until smooth. Shred the cucumber on a box grater. Put the cucumber shreds in a towel, squeeze to remove all the liquid and put in a bowl. Add the yogurt, garlic and vinegar mixture, chopped dill, and season with lemon juice, salt, and white pepper. Add enough beet puree until you reach a color you like.
- For the sliders: Place a grill pan over medium heat or preheat a gas or charcoal grill.
- Thoroughly mix together the lamb, mint, oregano, feta, cumin, onions, jalapeno, salt and black pepper. Form into 4 to 6 patties. Grill to desired temperature, place on a bun, and top with the tzatziki.
GREEK MEATBALLS WITH TZATZIKI AND ORZO WITH FETA AND WALNUTS
Use the dip and meatballs when you have holiday parties as easy snacks or, combine with orzo to serve as a delicious dinner. The meatballs freeze well.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 26
Steps:
- Preheat the oven to 450 degrees F. Place a cooling rack over 2 baking sheets for roasting the meatballs and toasting the pita.
- Soak the bread in the milk. Peel the cucumber and grate into a strainer. Salt it and let it drain for 20 minutes.
- Pour the EVOO into a bowl, then add the meat and sprinkle with salt and pepper. Squeeze out the bread and crumble between your fingers as you add it to the meat. Add the mint, onions, oregano, cinnamon, 2 of the garlic cloves, egg and 1/2 of the lemon juice, and mix to combine.
- Using a small ice cream scoop, form the meat mixture into about 24 balls and place on the baking sheet. Roast to golden brown, 15 to 18 minutes. Remove the meatballs from the oven and place the broiler on high. Char the pita under the broiler, 30 seconds to 1 minute on each side.
- Press the cucumber in the strainer to get out the excess water and add to a food processor. Then add the yogurt, dill, remaining 1 clove garlic, zest and remaining juice of the lemon. Season the sauce with cumin and salt and process until smooth.
- Serve the meatballs with the sauce and pitas and alongside the Orzo with Feta and Walnuts.
- Heat a medium pot of water to a boil. Salt the water and cook the orzo to al dente, 7 minutes. Toast the walnuts until fragrant in small pan over medium heat. Combine the orzo with the walnuts, parsley, feta and a drizzle of EVOO and season with pepper.
GREEK MEATBALLS AND TZATZIKI
Use the dip and meatballs when you have holiday parties as easy snacks. The meatballs freeze well.
Provided by Rachael Ray : Food Network
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 450 degrees F. Place a cooling rack over 2 baking sheets for roasting the meatballs and toasting the pita.
- Soak the bread in the milk. Peel the cucumber and grate into a strainer. Salt it and let it drain for 20 minutes.
- Pour the EVOO into a bowl, then add the meat and sprinkle with salt and pepper. Squeeze out the bread and crumble between your fingers as you add it to the meat. Add the mint, onions, oregano, cinnamon, 2 of the garlic cloves, egg and 1/2 of the lemon juice, and mix to combine.
- Using a small ice cream scoop, form the meat mixture into about 24 balls and place on the baking sheet. Roast to golden brown, 15 to 18 minutes. Remove the meatballs from the oven and place the broiler on high. Char the pita under the broiler, 30 seconds to 1 minute on each side.
- Press the cucumber in the strainer to get out the excess water and add to a food processor. Then add the yogurt, dill, remaining 1 clove garlic, zest and remaining juice of the lemon. Season the sauce with cumin and salt and process until smooth.
- Serve the meatballs with the sauce and pitas.
BARBECUED GREEK LAMB WITH TZATZIKI
Follow our step-by-step guide to butterflying a leg of lamb, prepare with Greek flavours and roast or BBQ
Provided by Barney Desmazery
Categories Dinner, Main course
Time 1h20m
Number Of Ingredients 12
Steps:
- Mash the garlic to a paste with a pestle and mortar. Mix with the olive oil, lemon juice, oregano, thyme and bay, and season with a little salt and plenty of pepper. Place the lamb in a large porcelain dish. Pour the marinade over the lamb and massage into the meat. Leave the lamb for at least 1 hr at room temperature, or longer in the fridge, but no longer than overnight or the meat will become too soft.
- To cook the lamb, fire up the barbecue, or heat the oven to 220C/200C fan/gas 7. To cook on the barbecue, wait for the coals to turn ashen, then lay the lamb on the grill and cook for 15 mins on each side for meat that is pink, or 20 mins on each side for well done. To cook in the oven, place the lamb in a shallow roasting tin and roast for 30 mins for pink or 40 mins for well done, turning the lamb halfway through. Leave the meat to rest for 10 mins before carving.
- Meanwhile, make the tzatziki. Coarsely grate the cucumber, sprinkle with a pinch of salt and squeeze out all the liquid. Tip into a bowl with the yogurt, garlic and mint, and mix well. Carve the lamb into thick slices and serve with the tzatziki wrapped up in warm flatbreads.
Nutrition Facts : Calories 589 calories, Fat 42 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 50 grams protein, Sodium 0.4 milligram of sodium
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