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.

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