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–+ servings

Greek Lamb Meatloaf with Lemon Orzo and Tzatziki

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Rett Main Course
Kategori Mediterranean
serveringsstørrelse 4 people

Ingredienser
  

  • 1 pound ground lamb
  • 1/2 cup rolled oats
  • 1 large egg
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • Zest of 1 lemon
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup orzo pasta
  • Juice of 1 lemon, divided
  • 2 tablespoons olive oil
  • 1 cup plain Greek yogurt
  • 1 cucumber, grated and drained
  • 1 tablespoon fresh dill, chopped

fremgangsmåte
 

  • Preheat the oven to 375 degrees. In a large bowl, combine the ground lamb, oats, egg, onion, one minced garlic clove, oregano, lemon zest, salt, and pepper. Mix until just combined and press into a loaf pan.
  • Bake for 45 minutes until the internal temperature reaches 160 degrees. Let the meatloaf rest for 5 minutes before slicing.
  • While the meatloaf bakes, cook the orzo in a pot of boiling water according to package directions. Drain and return it to the pot. Stir in half the lemon juice and the olive oil.
  • In a small bowl, mix the Greek yogurt, grated cucumber, remaining minced garlic clove, remaining lemon juice, and dill to make the tzatziki. Season with a pinch of salt if needed.

merknader

Grate the cucumber ahead and squeeze it well so the tzatziki stays thick. If you prefer a milder onion flavor, soak the chopped onion in cold water for 10 minutes before mixing it into the lamb. Leftovers reheat gently in a covered skillet with a splash of broth to keep the slices moist.
Course: Main Course
Cuisine: Mediterranean
Equipment: Mixing Bowl, Loaf Pan, Medium Pot, Grater