Pita sandwich with lamb meatballs, tomato & mint salad, and tzatziki
For the salad: chop 3-4 fresh tomatoes and chiffonade a large bunch of fresh mint. In a medium bowl, toss with good olive oil, a small amount (1 or 2 T) of champagne vinegar, and some lemon juice. Salt and pepper to taste.
For the tzatziki: In a small bowl, mix yogurt (7 oz of Fage Greek yogurt), fresh or sauteed minced garlic (1-5 T depending on your taste), about 2 or 3 T of fresh lemon juice, salt and white pepper. The important thing here is to taste and adjust according to personal preference.
For the meatballs:
- 1-2 large shallots, finely chopped
- 3 Serrano peppers, finely chopped
- 2-3 cloves of garlic, minced
- 1 T tomato paste
- 2 T curry powder
- 1 egg
- 1 cup bread crumbs
- 1 pound ground lamb, well-seasoned with salt and pepper
- Liquid for braising — some mixture of white wine or beer, stock, and canned tomatoes
In a large oven-proof saute pan, saute shallots and peppers over med-high heat. Lower heat and saute garlic, tomato paste, and curry powder for a couple minutes. Remove from heat and add to a large bowl to cool. Add egg and bread crumbs.
Lightly mix or fold lamb with hands until fully incorporated. Make 4-6 meatballs.
Saute over high heat until well browned. Add liquid and finish in oven at about 425.
Serve with pita bread, hummus, tomato salad, and tzatziki.
