Meatballs
1 pound ground lamb
2 shallots, chopped
1/4 cup fresh oregano, chopped
2 teaspoons sweet or regular paprika
1 tablespoon dijon mustard
kosher salt and black pepper
sprinkle of chili flakes
extra virgin olive oil
Preheat the oven to 425° F. Line a baking sheet with parchment.
Combine the lamb, shallots, parsley, oregano, paprika, dijon, salt, pepper, and chili flakes in a bowl. Coat your hands with a bit of olive oil, and roll the meat into 2 tablespoon size balls, placing them on the prepared baking sheet.
Bake for 15 minutes, until the meatballs are crisp and cooked through on the inside.
Lemon Rice
1.5 cups Basmati rice
1 medium white or yellow onion, ends cut off
2 lemons, juice of (PLUS zest of 1 lemon)
3 cups chicken broth (or water and 1 tablespoon of chicken bullion)
1 tablespoon of butter
Add 1 small onion to the center of the Instant Pot.
Add rice to the IP.
Add broth and lemon juice to the Instant pot.
Seal and use the Rice function to cook for 15 minutes. Let pressure naturally release for 9 minutes then release the remaining pressure.
Remove the onion, chop and return to the rice.
Stir in lemon zest and butter until completely melted.
Tzatziki-style dressing
½ cup full-fat plain Greek yogurt
1 clove garlic, microplaned
3 Tablespoons fresh lemon juice, 1 lemon
½ teaspoon dried oregano
¼ teaspoon dried or fresh dill
¼ teaspoon dried parsley
¼ teaspoon fine sea salt, or to taste
Add all ingredients to a bowl and stir until fully combined. Taste test and adjust as needed per your preferences.
Optional: chill before serving to allow the flavor to develop further.
Dressing
2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons chopped dill
salt and pepper
Meanwhile, make the dressing. Whisk together the olive oil, red wine vinegar, dill and salt and pepper.
Salad vegetables
Tomatoes, chopped
Cucumber, chopped
Peppers, chopped
Red onion, chopped
Feta, crumbled
Kalamata olives
Add lemon rice to a bowl, add meatballs, veggies and a spoonful of tzatziki, drizzle with dressing.
