Lamb and Mint Meatballs on Whole Wheat Couscous Pilaf, Golden Beet Rounds, Cucumber, Pickled Red Onion, and Tzaziki Sauce

I had this idea to take all the flavors of a lamb gyro and make it a fancy pants dinner plate, so here are the elements of a lamb gyro “deconstructed” with golden beets added for extra visual flair and a little sweetness. I also thought it would be nice to add a little (or a lot) Humboldt Apothecary Relax 3:1 CBD:THC tincture for an extra chill dinner party : ) If there’s going to be dancing after, replace the Relax tincture with Humboldt Apothecary Uplift
tincture instead.

Ingredients

Serves 4 people

  • 2 cups of cooked whole wheat couscous
    (if you can’t find whole wheat, okay to use regular)
  • 1 red onion
  • 1 carrot
  • 1 bell pepper
  • 2 celery sticks
  • 1 cucumber
  • 1 cup of red wine or white wine vinegar
  • 2 golden beets
  • 1 orange
  • 1 lemon
  • 1 cup of full fat Greek yogurt (okay to use nonfat)
  • 1 lb of ground lamb
  • 1 bunch of fresh mint diced
  • 1 bunch of fresh dill diced
    1-6 ML
  • *Humboldt Apothecary Relax Tincture(1 Drop equals .21 mg CBD: .07 MG THC)
    ½ cup of grated Parmesan or Myzithra* cheese*
  • 3 medium eggs
  • 1 teaspoon of ras el hanout **
  • 1 teaspoon of garlic powder
  • 3 teaspoons of kosher salt
  • Olive oil
Instructions

45 mins to 1 hour to prepare

  1. Mix lamb, grated cheese, three eggs, half of the mint, and ras el hanout spice in a mixing bowl.
  2. From the mixture, form mini meatballs with your hands and lay them out on a parchment lined baking sheet.
  3. Pre heat oven to 350 degrees and bake for 30-35 minutes.
  4. In a shallow baking pan, place trimmed beets between slices of salted orange, and add half a cup of water. Cover with foil and bake for 20 minutes at 350 degrees.
  5. Zest lemon for garnish. Set aside.
  6. Dice half of the onion, the carrot, the bell pepper and the celery and sauté until translucent.
  7. Add sauté to your cooked couscous with half of the diced fresh dill, one teaspoon of kosher salt, and the juice of half a lemon. Set aside.
  8. Cut the rest of the red onion into “half moons” and place in bowl or pan, without enough room for 1 cup of water (do not add water yet).
  9. Heat a half a cup of water and a half cup of vinegar together to boiling and pour over the read onions. Set aside.
  10. When beets are finished cooking, remove from oven, peel and cut into circles. Set aside.
  11. Mix yogurt with remaining fresh dill, ½ of the cucumber grated, 1 teaspoon of salt, the juice of half a lemon, garlic powder and 1-6 ML (Drops) Humboldt Apothecary Relax Tincture. Set aside.
    To Serve

     

  12. Pack half a cup of couscous pilaf into a “mold” (anything will do: a shallow 1-2 cup measuring cup, or even the plastic container from the grated cheese). Turn over and empty into middle of the plate.
  13. Surround couscous pilaf with golden beet rounds and thin slices of the remaining cucumber.
  14. Top with 5-6 mini meatballs.
  15. Top that with dollop of yogurt sauce.
  16. Garnish with pickled red onions and lemon zest.
  17. Repeat on 3 more plates and serve. Enjoy!
    Variations

    *If lamb bugs you out, substitute 1 lb of ground turkey or chicken and a ½ pound of diced white mushrooms for moisture.

    *Vegetarians substitute baked falafel for lamb meatballs. 2 cups of dry garbanzo beans, soaked for 12-24 hours and diced in food processor, one bunch of diced parsley, 1/2 teaspoon baking soda, , ½ cup of garbanzo flour, ½ cup of tahini, one teaspoon garlic powder, ½ a bunch of fresh mint diced, ½ bunch of fresh dill diced, juice of half a lemon. Mix thoroughly and form mini balls. Brush with olive oil and bake like the meatballs.

    Special Ingredients

    *Humboldt Apothecary Relax Tincture

    *mizithra cheese

    **ras el hanout

    Side View of Lamb and Mint Meatballs on Whole Wheat Couscous Pilaf, Golden Beet Rounds, Cucumber, Pickled Red Onion, and Tzaziki Sauce

    Enjoy!

    Originally posted on shakeyourcookie