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Sheftalia lamb, fresh herbs, tzatziki sauce |

Salted

Greek flavored oval meat balls accompanied by a yogurt based sauce.

Note

A classic Greek flavor profile, feel free to use your imagination and experiment with different herbs and spices. Why not try a different protein?

Ingredients

Recipe for 12 Tapas

Lamb sheftalia

100 Gr

French shallot

125 Ml

White wine

12 Sprig(s)

Flat parsley

4 Sprig(s)

Mint

10 Sprig(s)

Chives

2 Clove(s)

Chopped garlic

500 Gr

Ground lamb

1 Tbsp

Oregano

Tzatziki

125 Unit(s)

Cucumber

1 Clove(s)

Chopped garlic

250 Gr

Plain greek yogurt 0%

50 Ml

Olive oil

5 Ml

White balsamic vinegar

6 Sprig(s)

Dill

Preparation time: 35 min

Preheat your Four at 425 °F

Preparation

Finely chop the shallots. Chop the parsley, mint and chives. Mince the garlic.
Lamb sheftalia

In a hot skillet with olive oil, sweat the shallots. Deglaze with the white wine and then let it reduce a bit to burn off the alcohol. Remove from the heat. Add the herbs and let it all cool down. Add the lamb and oregano and then season with salt and pepper. Make oval patties with the mix and then place them on an oven proof tray and transfer to the oven for 15-20 minutes.
Tzatziki sauce

Peel the cucumber and then cut it into strips. Salt it and let it sit for 1 hour. Rinse them, pat them dry and then grate them.

In a mixing bowl, combine the minced garlic, the yogurt, the olive oil and the vinegar and mix well. Clean the dill, then chop it and add it to the mixing bowl. Rectify the seasoning. Serve nice and cold.
Plating

In small individual bowls, place the tzatziki in the bottom and then place 5 meat balls on top. Finalise the dish by garnishing with Italian parsley. Garnish as well with the cucumber strips.