Lamb Meatball Gyro With Mint Yogurt Sauce Recipes

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GREEK LAMB WITH YOGURT MINT SAUCE



Greek Lamb with Yogurt Mint Sauce image

Provided by Ina Garten Bio & Top Recipes

Time 2h49m

Yield 4 to 6 servings

Number Of Ingredients 18

4 large garlic cloves
3 tablespoons chopped fresh rosemary leaves
1 1/2 teaspoons dried oregano
Kosher salt and freshly ground black pepper
1/2 cup freshly squeezed lemon juice (4 lemons)
1/2 cup good olive oil
1/2 cup dry red wine
2 racks of lamb, frenched and cut into 8 chops each
Yogurt Mint Sauce, recipe follows
6 scallions, white and green parts, chopped
1/2 cup chopped fresh mint leaves
2 tablespoons minced fresh dill
Pinch crushed red pepper flakes
1 tablespoon good olive oil
1 tablespoon freshly squeezed lemon juice
7 ounces Greek-style yogurt (recommended: Fage Total)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

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



Lamb Meatball Gyro with Mint Yogurt Sauce image

A twist on a gyro with spiced lamb meatballs and mint yogurt sauce.

Provided by Deseree

Categories     Main Dishes

Time 1h5m

Number Of Ingredients 15

1 cup fat free Greek yogurt
1 clove garlic (minced)
2 tablespoons minced fresh mint
1 tablespoon lemon juice
1 teaspoon kosher salt (divided)
1 pound ground lamb
1/4 cup plain bread crumbs
1 egg (beaten)
2 tablespoons chopped fresh cilantro
1/4 cup minced shallots
1/2 teaspoon ground cumin
1/4 teaspoon allspice
1/2 teaspoon kosher salt
1 tablespoon olive oil
4 pieces whole wheat pita bread

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.

SPICED LAMB MEATBALLS WITH YOGURT AND HERBS



Spiced Lamb Meatballs With Yogurt and Herbs image

These spice-loaded meatballs have a Turkish inflection. The warm yogurt sauce adds tang and richness, along with a sprinkling of tart sumac powder and chopped mint. American "Greek-style" yogurt is not always tart enough, but it can be thinned with a bit of buttermilk or even lemon juice. Whisking it with cornstarch and egg produces a silky sauce. Though the ingredient list looks long, this is a simple and impressive dish to make.

Provided by David Tanis

Categories     dinner, easy, meatballs, main course

Time 1h

Yield 5 to 6 servings

Number Of Ingredients 21

1 1/2 pounds ground lamb, not too lean (from a cut like shoulder or breast, not leg)
1/2 cup breadcrumbs
2 teaspoons kosher salt
1/2 teaspoon black pepper
1/2 cup finely diced red onion
1 teaspoon toasted ground cumin
1 teaspoon toasted ground coriander
1/4 teaspoon cinnamon
Pinch of cayenne
3 eggs
Extra-virgin olive oil
1 cup chicken broth
1 cup plain, very tart yogurt (if using Greek-style yogurt, thin it with milk and lemon juice)
1 tablespoon cornstarch, dissolved in 2 tablespoons water
2 ounces crumbled feta cheese
1/2 teaspoon sumac
Crushed red-pepper flakes, to taste
Turmeric, for garnish (optional)
3 tablespoons chopped mint
2 tablespoons chopped dill
Cilantro sprigs

Steps:

  • In a large bowl, use your hands to combine lamb, breadcrumbs, salt, pepper, onion, cumin, coriander, cinnamon and cayenne. Beat 2 of the eggs and add to meat, mixing until incorporated. Cover and refrigerate for 30 minutes to 24 hours to allow the seasonings to permeate the meat.
  • Using wet hands, break off walnut-sized pieces of lamb mixture, roll into spheres and set aside on a baking sheet. You should have about 30 1-ounce meatballs.
  • Heat oven to 225 degrees. In a large skillet, heat 2 tablespoons oil over medium-high heat. When shimmering, add meatballs in one layer and brown for 2 to 3 minutes. Turn and cook for 4 to 5 minutes more. (Work in batches, if necessary, to avoid crowding the pan.) Transfer to a paper towel-lined baking sheet to blot any extra oil, then pile meatballs on a heatproof serving platter and keep warm in the oven.
  • Pour off any excess oil from skillet and turn heat to high. Add broth and bring to a simmer. In a bowl, whisk together yogurt; 1/2 teaspoon salt; remaining egg, beaten; and cornstarch. Pour yogurt mixture in a thin stream into the hot broth, whisking constantly. Turn heat down slightly and continue whisking until yogurt is heated through and slightly thickened, about 1 minute. Do not let mixture boil.
  • Pour hot yogurt sauce over meatballs. Sprinkle crumbled feta, sumac and crushed red pepper on top. Finish with pinches of turmeric, if using, and sprinkle with mint, dill and cilantro. Serve immediately with rice, orzo, pita bread or potatoes.

Nutrition Facts : @context http, Calories 481, UnsaturatedFat 18 grams, Carbohydrate 15 grams, Fat 35 grams, Fiber 1 gram, Protein 26 grams, SaturatedFat 14 grams, Sodium 599 milligrams, Sugar 3 grams, TransFat 0 grams

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



Lamb Meatball Gyros With Yogurt and Mint - Real Simple Mag - image

This is a recipe from the Jan 2008 Real Simple Magazine. So yummy looking,. Make sure you use a thick greek yogurt, it makes allt he difference. If for some reason you are put off by it or can't find it, sour cream will substitute fine (but sour cream makes me go :/ )

Provided by pewpew1982

Categories     Lebanese

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb ground lamb
1/4 cup golden raisin, chopped
1/4 teaspoon ground cinnamon
kosher salt and pepper
1/2 cup breadcrumbs
1 large egg, beaten
1 bunch scallion, sliced (white and light green parts)
4 pieces flat bread
1/2 cup Greek yogurt
2 tablespoons of fresh mint

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.

Nutrition Facts : Calories 435, Fat 28.6, SaturatedFat 12.2, Cholesterol 129.4, Sodium 192.8, Carbohydrate 20.7, Fiber 2.4, Sugar 7.3, Protein 23.4

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