Lamb Meatball Gyros With Yogurt And Mint Recipes

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.

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.

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.