Friday, March 6, 2009

Lamb Meatball Gyros with Yogurt and Mind

This is our recipe from March 4 and was a lot of fun to make. I had never cooked with lamb before, and didn't really think I'd like the scallions, but it was really good. Next time though, we'll just use pita bread because the flat bread makes for a messy meal. And we'll use sour cream instead of the Greek yogurt. We also learned not to put the flat bread on the stove. We thought it would warm it up, but it burned a couple of them instead!

  • 1 pound ground lamb
  • 1/4 cup golden raisins, chopped
  • 1/4 teaspoon ground cinnamon
  • kosher salt and pepper
  • 1/2 cup bread crumbs
  • 1 large egg, beaten
  • 1 bunch scallions (white and light green parts), sliced
  • 4 pieces flat bread
  • 1/2 cup Greek yogurt
  • 2 tablespoons fresh mint
  • 1Place an oven rack in the second-highest position and heat broiler.
  • 2Combine 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.
  • 3Shape the mixture into golf ball-size meatballs and place on a foil-lined baking sheet.
  • 4Broil, turning once, until cooked through, 6 to 8 minutes total.
  • 5Divide the flat bread among individual plates and top with the meatballs, yogurt, mint, and the remaining scallions.

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