Spicy Lamb Meatballs With Yogurt Sauce In Teff Tortilla Wrap
Sunday, 12 February 2012
This was a surprisingly savory meal I threw together this week. I have been eating a lot of lamb & other red meat to try to build up my iron supply, and discovered ground lamb as an inexpensive alternative to lamb shanks, chops, or other cuts. I always have plain goat yogurt on hand, and wild mint growing outside my back patio, which made a lovely sauce that complemented the meatballs. La Tortilla Factory’s Gluten Free Teff Tortillas were the perfect wrap to create a gyro-style sandwich – I just threw in some sauteed kale and red onions.
Spicy Lamb Meatballs
1 lb ground lamb
1/4 cup diced onion
2 T olive oil
3 cloves garlic, pressed
1/2 tsp sea salt
1/2 tsp cayenne
1/2 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp cinnamon
Saute the onions in olive oil until tender. Then combine them with the lamb, garlic, egg, and all spices in a large bowl. It’s easiest to just mix it all up with your hands if you’re willing to get them dirty. Form the mixture into small meatballs (about 1 and 1/2 inch) and place into a heated skillet with olive oil. Brown on each side until cooked.
Mint Yogurt Sauce
1/2 cup plain goat or sheep’s milk yogurt
Handful of fresh mint leaves, chopped
1 garlic clove, pressed
1 T fresh lemon juice + a bit of zest
Pinch of sea salt
Mix all ingredients together and serve on top of the lamb meatballs, with some sauteed kale (or other braising green) and sliced red onion and wrap in a warm teff tortilla.