Saturday, December 12, 2009

Lamb Meatball Gyros with Yogurt and Mint/ with Sauteed Zucchini and Peas

Yummmmm. Mmmmmmm. Soooo good! This was totally my reaction during/after dinner the other night. Sorry I haven't really been posting much. I'm still cooking, and taking quick pictures of the food. I'm just not really making it to the posting part of the experience. So did I mention this meal was good. I'm pretty sure I must might have. This was super easy, fast and not too unhealthy. Thank you Real Simple. Thank you Susan for introducing me to Real Simple. Thank you Jason for actually liking this meal. I don't have anything else to add. I thought this was super and if I don't stop gushing, I'm probably going to be disappointed with all the other meals we eat for the next month.

Lamb Meatball Gyros with Yogurt and Mint (from Real Simple)

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 fat-free Greek yogurt
2 tablespoons fresh mint
  1. Place an oven rack in the second-highest position and heat broiler.
  2. 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.
  3. Shape the mixture into golf ball-size meatballs and place on a foil-lined baking sheet.
  4. Broil, turning once, until cooked through, 6 to 8 minutes total.
  5. Microwave the flatbread 30 seconds wrapped in a dampened paper towel. Divide the flat bread among individual plates and top with the meatballs, yogurt, mint, and the remaining scallions.

Sauteed Zucchini and Peas (adapted from Real Simple)

1 medium zucchini
1 tablespoons olive oil
1 garlic clove, minced
1/4 teaspoon kosher salt
freshly ground black pepper
1 cup frozen peas, defrosted
1/2 teaspoon dried thyme
  1. Chop zucchini.
  2. In a large skillet, over medium heat, combine olive oil, the zucchini, garlic, salt, and a few grinds of black pepper and cook, stirring occasionally, until the zucchini is softened, about 5 minutes.
  3. Add peas and thyme, toss well, and cook to heat through, 1 to 2 minutes.

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