Lamb Meatball Gyro With Mint Yogurt Sauce Food

GREEK LAMB WITH YOGURT MINT SAUCE

Steps:

• Place the garlic, rosemary, oregano, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade and pulse until the herbs are finely minced. Add the lemon juice, olive oil, and red wine and combine. Place the chops in a glass or ceramic dish just large enough to hold them in a single layer. Pour the marinade over the chops, turning to coat both sides. Cover with plastic wrap and refrigerate for at least 2 hours but preferably overnight.
• When ready to cook, prepare a grill with one layer of hot coals or turn a gas grill to medium-high heat. Remove the lamb from the marinade, sprinkle generously with salt and pepper, and grill for 4 to 5 minutes on each side. Remove to a platter, cover tightly with aluminum foil, and set aside to rest for 10 minutes. Serve hot with the cold Yogurt Mint Sauce.
• Place the scallions, mint, dill, red pepper flakes, olive oil, and lemon juice in the bowl of a food processor fitted with the steel blade and puree until it's a coarse paste. Add the yogurt, salt, and pepper and pulse until combined. Transfer to a bowl, cover, and refrigerate for a few hours to allow the flavors to develop.

LAMB MEATBALL GYRO WITH MINT YOGURT SAUCE

Steps:

• To make the yogurt sauce mix yogurt, garlic, mint, lemon juice and 1/2 teaspoon kosher salt in a bowl. Cover and refrigerate for at least 30 minutes.
• Preheat oven to 350 degrees.
• In a bowl combine lamb, bread crumbs, egg, cilantro, shallots, cumin, allspice and 1/2 teaspoon kosher salt. Mix well. Roll into 12 meatballs (Helpful hint: Shape your meatballs using an ice cream scoop for consistent size). Place meatballs in a baking dish. Drizzle with olive oil. Bake for 20 - 25 minutes or until cooked through. Transfer to a paper towel lined plate.
• Spoon yogurt sauce on down the middle of the pita, top with three lamb meatballs. Serve.

LAMB MEATBALL GYROS WITH YOGURT AND MINT - REAL SIMPLE MAG -

Steps:

• Place an oven rack in the second-highest position and heat broiler.
• Combine the lamb, raisins, cinnamon, 1 1/2 teaspoons salt, 1/4 teaspoon pepper, the bread crumbs, egg, and three-quarters of the scallions in a large bowl.
• Shape the mixture into golf ball?size meatballs and place on a foil-lined baking sheet.
• Broil, turning once, until cooked through, 6 to 8 minutes total.
• Divide the flat bread among individual plates and top with the meatballs, yogurt, mint, and the remaining scallions.

GREEK MEATBALLS IN TOMATO YOGURT MINT SAUCE

Steps:

• In a mixing bowl, combine the egg, lamb, 1/4 cup yogurt and the next 7 ingredients; mix well.
• Cover and refrigerate for 30 minutes.
• Form lamb mixture into 1-inch meatballs; place on a rimmed baking sheet.
• Bake in a 400 degree oven for about 15 minutes or until browned.
• Lower oven temperature to 350 degrees.
• Transfer meatballs to a 2 1/2 quart baking dish that has been coated with cooking spray.
• In a small bowl, whisk the tomato sauce, remaining yogurt, and mint; pour sauce over meatballs.
• Cover and bake 30 minutes; uncover and bake until bubbly (about 10 more minutes).
• Garnish with mint leaves.

GROUND LAMB GYROS WITH CUCUMBER YOGURT SAUCE

Steps:

• Pre-heat the oven to 350 deg.
• FOR THE LAMB LOAF.
• Combine lamb, bread, egg, milk, onion, garlic, parsley and seasonings in mixing bowl. Mix thoroughly, kneading. Shape mixture into a 7" X 4"loaf.
• Place loaf on rack for drainage and bake.
• 45 minutes to 1 hour, or until temp of 180 deg. Allow the loaf to rest. Can be used at this time to make your gyros, or covered and stored in the frig until the next day.
• FOR THE SAUCE.
• Whisk together the cucumbers, sour cream, yogurt, green onions, lemon juice, salt, white pepper and mint. Store in frig until serving time.
• HEATING AND ASSEMBLING GYROS.
• Put slices of the lamb loaf on a flat grill pan and heat on low to medium heat. Meanwhile, put pita rounds between two sheets of aluminum foil, crimp the edges, and put in oven to warm.
• Put portions of the hot meat on the warmed pita round, and pile the sweet onion slices and tomatoes on top. Serve the gyro with a generous side dish of the cucumber / yogurt sauce. Serve immediately.

GREEK LAMB WITH YOGURT MINT SAUCE

Steps:

• Place the garlic, rosemary, oregano, 1½ teaspoons salt, and ¾ teaspoon pepper in the bowl of a food processor fitted with the steel blade and pulse until the herbs are finely minced. Add the lemon juice, olive oil, and red wine and combine. Place the chops in a glass or ceramic dish just large enough to hold them in a single layer. Pour the marinade over the chops, turning to coat both sides. Cover with plastic wrap and refrigerate for at least 2 hours but preferably overnight.
• When ready to cook, prepare a grill with one layer of hot coals or turn a gas grill to medium-high heat. Remove the lamb from the marinade, sprinkle generously with salt and pepper, and grill for 4 to 5 minutes on each side. Remove to a platter, cover tightly with aluminum foil, and set aside to rest for 10 minutes. Serve hot with the cold Yogurt Mint Sauce.
• For the Yogurt Mint Sauce:
• Place the scallions, mint, dill, red pepper flakes, olive oil, and lemon juice in the bowl of a food processor fitted with the steel blade and purée until it's a coarse paste. Add the yogurt, salt, and pepper and pulse until combined. Transfer to a bowl, cover, and refrigerate for a few hours to allow the flavors to develop.

GRILLED LEG OF LAMB WITH YOGURT-MINT SAUCE

Steps:

• In a blender, whirl yellow onion, garlic, rosemary, lemon juice, and salt. With blender running, slowly pour in olive oil.
• Rinse lamb and pat dry. With a small knife, make small slashes (1 inch long and 1 inch deep) all over the lamb, and put it in a nonreactive dish. Coat lamb with onion marinade, making sure the mixture gets into the slits. Cover and chill 2 hours or up to overnight, turning occasionally.
• Remove lamb from refrigerator about 1 hour before you plan to cook it. Spread lamb flat on an oiled barbeque grill over a solid bed of medium-heat on a gas grill (you can hold your hand 1 to 2 inches above grill level only 4 to 5 seconds.). Close lid. Cook lamb, turning once and brushing with marinade, until a thermometer inserted in center of thickest part registers 140 degrees, about 40 minutes.
• Transfer meat to a platter and cover. Let rest 15 to 20 minutes. Thinly slice meat, garnish with sliced red onion and radishes, and serve with yogurt-mint sauce.
• Yogurt-Mint Sauce:.
• In a blender whirl all ingredients until smooth. Transfer to a serving bowl and stir in an additional 3/4 cup plain whole plain yogurt. Makes about 1 cup sauce.